Recipe - Date-Pecan Rolls

3 cup Sugar
One half cup Milk
One fourth cup Light corn syrup
One half teaspoon Salt
1 cup Coarsely chopped pitted
dates
1 One half cup Coarsely chopped pecans

In a heavy 3qt. 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 12x7inch 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 1/4inch
thick crosswise slices. Makes two 7inch rolls.
Posted to MCRecipe Digest V1 #1030 by " Liz Custer" custer@dconn.com on
Jan 22, 1998