Date-And-Nut Roll - sugar

Method

• In heavy, 3-qt saucepan, combine sugar, milk, butter and corn.
• Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves and mixutre comes to boiling; add dates.
• Cook, stirring occasionally, until candy thermometer registers 238F, or until a little in cold water forms a soft ball.
• Remove from heat.
• Add nuts and vanilla.
• Beat until thick.
• Turn out on board; divide in half.
• Shape each half into a roll 1 3/4 inch in diameter; wrap in waxed paper; refrigerate at least 1 hour before coating with chocolate.
• In top of double boiler, melt chocolate pieces over hot, not boiling water.
• Remove from heat.
• Remove date rolls from refrigerator; spread half of chocolate over each roll; spreading to coat evently all over.
• Refrigerate until chocolate is hard; wrap in waxed paper until ready to cut into slices 13 inch thick.