2 c. white sugar
1 c. evaporated milk, undiluted
1/4 c. butter
1/2 lb. chopped dates

Put in large heavy pot and mix well. Cook until syrup forms a soft ball in cold water (232 degrees on candy thermometer). Add the chopped dates. Cook, stirring often, over low heat until candy becomes very thick. The bubbles will pop with a hissing sound and the mixture will follow the spoon around the pan.

Remove from heat and add 1 cup chopped nuts and one teaspoon vanilla. Beat until mixture is like cookie dough and can be handled. Turn out on a cloth which has been dipped in cold water. Wrap in cloth so as to form a roll about 1 1/2 inches in diameter. Cool and slice or leave in roll in refrigerator overnight to ripen. May be kept for a long period of time in refrigerator if wrapped in foil.