2 c. white sugar
1 c. whole milk
1/4 c. butter
1/2 lb. chopped dates
1 c. chopped nuts
1 c. moist coconut

Cook sugar, milk, and butter until syrup forms a soft ball in cold water. Add dates and cook over a low heat, stirring often, until candy is thick. The bubbles will pop and hiss and the mixture will follow the spoon around the pan. Remove from heat and add nuts and coconut. Beat until it is like soft cookie dough and can be handled. Turn out onto a smooth cloth that has been dipped in cold water. Wrap candy in cloth shaping it into a roll 1 1/2 inch in diameter. Place in refrigerator overnight, then slice. Keeps well.