Category:
Desserts
Seasons:
January, February, March, April, May, June, July, August, September, October, November, December
Courtesy of Lisa Fain
For 1 Person(s)
1 cups whole milk
2 cups sugar
1 cups dates, chopped
1 cups roasted pecans, chopped
1 teaspoons vanilla extract
1/2 teaspoons cinnamon
1 pinches sea salt
Mrs. W. M. Gibson’s Date-Loaf Candy Directions
In a large pot, add the milk, sugar and dates, and insert the candy thermometer. Cook on medium-low heat, stirring occasionally with a wooden spoon. The mixture will darken in color as it cooks.
After about 30 minutes, the mixture will reach the soft-ball stage (a temperature of 235°). Remove from heat and stir in the pecans, vanilla, cinnamon and salt. Let cool for 10 minutes, then spoon out onto the length of a clean, cold and damp tea towel (do not use terry cloth).
When cool enough, roll into a 2-inch-wide loaf, wrap in wax paper and refrigerate for at least 8 hours. After candy has chilled, slice loaf into pieces.
