Categories: Candies 
      Yield: 1 servings 
  
           -Nancy Speicher DPXX20A 
      3 c  Sugar 
      1 c  Evaporated milk 
      3 tb Butter or margarine 
      3 tb Light corn syrup 
      1 c  Dates; chopped 
      1 c  Pecans or walnuts; chopped 
      1 ts Vanilla extract 
      6 oz Semisweet chocolate pieces 
  
   1. In heavy, 3-qt saucepan, combine sugar, milk, butter and corn syrup. 
  cook over low heat, stirring constantly with a wooden spoon, until sugar 
  dissolves & mixutre comes to boiling; add dates. 
   2. Cook, stirring occasionally, until candy thermometer registers 238F, or 
  until a little in cold water forms a soft ball. 
   3. Remove from heat. Add nuts & vanilla. Beat until thick. Turn out on 
  board; divide in half. Shape each half into a roll 1 3/4" in diameter; wrap 
  in waxed paper; refrigerate at least 1 hour before coating with chocolate. 
   4. In top of double boiler, melt chocolate pieces over hot, not boiling, 
  water. Remove from heat. 
   5. Remove date rolls from refrigerator; spread half of chocolate over each 
  roll; spreading to coat evenly all over. refrigerate until chocolate is 
  hard; wrap in waxed paper until ready to cut into slices 1/3" thick. Makes 
  2 1/4 lbs. 
   From McCalls Cookery No. 13