3 c Sugar
1/2 c Milk
1/4 c Light corn syrup
1/2 ts Salt
1 c Coarsely chopped pitted
1 1/2 c Coarsely chopped pecans
In a heavy 3-qt. saucepan stir together the sugar, milk, syrup and salt
until blended. Over medium heat, stirring constantly, cook until mixture
boils. Stir in dates. Stirring often, cook until the temperature on a candy
thermometer reaches 240 degrees or until a small amount of the mixture
dropped into very cold water forms a soft ball that flattens on removal
from the water. Remove from heat. Add pecans. With a wooden spoon, beat
until mixture completely loses its gloss and almost holds its shape. Turn
out onto a clean, cold, damp towel. Shape into a 12x7-inch rectangle, using
the towel to form it. Roll up candy lengthwise in jellly roll fashion.
Using the towel, shape into a compact roll about 15 inches long and 1 1/2
inches in diameter. Cut into 2 rolls; reshape. Wrap each roll tightly in
saran, then foil. Store in the refrigerator. To serve, cut in 1/4-inch
thick crosswise slices. Makes two 7-inch rolls.
Posted to MC-Recipe Digest V1 #1030 by " Liz Custer"
Jan 22, 1998