Ingredients8 h 30 m servings 334 cals
- Stir sugar, milk, and butter together in a saucepan; bring to a boil without stirring once the boiling begins. Heat until a small amount of syrup dropped into cold water forms a rigid ball or until the mixture reaches 250 degrees F (120 degrees C), about 20 minutes. Immediately remove saucepan from heat and stir dates, pecans, and vanilla into the milk mixture.
- Thoroughly wet a piece of cheesecloth and lay out onto a flat work surface. Pour the candy mixture into the middle of the cloth and roll the cloth around it to shape into a log.
- Refrigerate until hard, 8 hours to overnight. Remove log from cloth and slice.
- Cook's Note:
- You can use a heavy cotton cloth if you do not have cheesecloth, but do not use terrycloth.
Per Serving: 334 calories; 13 g fat; 56.1 g carbohydrates; 2.3 g protein; 14 mg cholesterol; 43 mg sodium. Full nutrition
ReviewsRead all reviews 4
My grandma Odom use to make this candy . and my mom and aunt also made it every year. They would put it out side in a damp clothes in the cold snow to harden. Now I make it for my kid's and ...
My grandmother uses to make this candy for us and it was very decadent. I was happy to find this recipe. Mine turned out a bit harder than hers, but tased the same. I need to use a candy thermom...
I could not get the wet cotton dish towel off the candy roll after cooling.