Date-Pecan Candy
3 cup sugar
1 cup canned, evaporated milk (NOT condensed!)
2 Tbs butter or margarine
1/2 cup white corn syrup
1/8 tsp salt
1 tsp vanilla
1 pkg dates, chopped
1 cup chopped pecans
Measure and combine sugar, milk, butter, Karo and salt.
Blend until smooth.
Cook to 230 degrees, then remove from heat and add dates, pecans and
vanilla. You MUST use a candy thermometer, as the temperature will make a
HUGE difference in the consistency of the candy.
Beat until creamy and THICK.
Pour onto a damp kitchen towel (yes, a towel! Make sure it's one that doesn't have loose fibers)
Make roll 2 1/2 to 4 inches in diameter, put aside or refrigerate until cool.
Break into bite-sized pieces and enjoy.
3 cup sugar
1 cup canned, evaporated milk (NOT condensed!)
2 Tbs butter or margarine
1/2 cup white corn syrup
1/8 tsp salt
1 tsp vanilla
1 pkg dates, chopped
1 cup chopped pecans
Measure and combine sugar, milk, butter, Karo and salt.
Blend until smooth.
Cook to 230 degrees, then remove from heat and add dates, pecans and
vanilla. You MUST use a candy thermometer, as the temperature will make a
HUGE difference in the consistency of the candy.
Beat until creamy and THICK.
Pour onto a damp kitchen towel (yes, a towel! Make sure it's one that doesn't have loose fibers)
Make roll 2 1/2 to 4 inches in diameter, put aside or refrigerate until cool.
Break into bite-sized pieces and enjoy.
Last edited by genkicoll on Fri Jan 09, 2015 11:03 am; edited 1 time in total
of course whilst listening (and singing along with) Christmas carols! 
I know the feeling! It was an exhausting day with three double batches of fudge (orange, peppermint, and pecan,) the date candy, and a turnip-potato dish for our potluck tomorrow.
