DATE NUT ROLL

2 cups granulated sugar
1 cup heavy (whipping) cream
1 cup milk
1 cup chopped dates
1 cup chopped nuts
1 teaspoon vanilla

In a saucepan, cook sugar, cream and milk to 236 degrees F on a candy thermometer, stirring occasionally to prevent burning and boiling over.

Stir in dates, nuts and vanilla. Cool in pan or pour out on a marble slab.

When cool enough to handle, about 150 degrees F, work with a paddle or spatula until creamy.

Form into 3 rolls about 1 1/2 inches in diameter and wrap tightly in waxed paper or plastic wrap and chill.

When firm, slice into 1/4-inch discs and store in a tightly covered container.

Makes 70 pieces
Source: Candy Cookbook by Mildred Brand