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