Time 8h30m Yield 10 Number Of Ingredients 6 Steps:
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.
Time 10m Yield 1 12inch log Number Of Ingredients 4 Steps:
Position knife blade in food processor bowl; slowly drop half each of dates and raisins through food chute with processor running. Remove date mixture; repeat procedure with remaining dates and raisins. Turn date mixture out onto wax paper; knead in pecans. Shape into a 12-inch log, and roll in coconut. Chill and thinly slice. Yield: one 12-inch log.
Time 40m Yield 1 log, 24 serving(s) Number Of Ingredients 6 Steps:
Mix the sugar and vanilla in a medium saucepan on medium heat. Boil gently until mixture reaches 240 degrees. Take off the heat, and add rest of ingredients, stir well. The mixture will thicken as it cools. Pour onto dampened cloth or waxed paper forming a log. Allow to cool or refrigerate. If desired, coat with chopped nuts or powdered sugar and slice.
Time 15m Yield about 4 dozen. Number Of Ingredients 7 Steps:
In a bowl, combine the first six ingredients. Shape into 3/4-in. balls; place on a waxed paper-lined baking sheet. Refrigerate for 1-2 hours or until firm. , In a microwave, melt candy coating; stir until smooth. Dip balls in coating and place on waxed paper to harden.
Yield 11 Number Of Ingredients 4 Steps:
Butter a 12x15 inch sheet of aluminum foil and dust generously with confectioners’ sugar. In a saucepan over medium-high heat, mix together the sugar and evaporated milk. Stir frequently and bring to softball stage of 235 degrees F. Stir in dates and nuts; allow mixture to cool. Form the candy into a roll about 1-1/2 inches in diameter and wrap in the prepared foil; refrigerate until firm. Slice thinly with a knife dipped in hot water to serve.
Time 10m Yield 12 servings. Number Of Ingredients 6 Steps:
In a bowl, combine 2 cups of graham cracker crumbs, marshmallows, dates and walnuts. Stir in cream; mix thoroughly. Shape into a 14x3-in. log. Roll in remaining crumbs. , Wrap tightly in plastic wrap or foil. Refrigerate at least 6 hours or overnight. Slice; garnish with whipped cream if desired.
