2 cups sugar
1 cup milk
4 tbsp. (1/2 stick) butter
1 cup dates
1 cup chopped nuts
1 cup shredded coconut flakes

Combine the sugar, milk and butter in a heavy saucepan. Cook until the syrup forms a soft ball (234-240°F on candy thermometer).

Add dates and continue cooking and stirring until candy becomes very thick.

Note: The bubbles will pop with a hissing sound and the mixture will follow the spoon.

Remove from heat. Add nuts and coconut flakes. Stir until the mixture has a consistency of a soft cookie dough.

Turn out on a cloth dipped in cold water and form into two long rolls about 1 1/2 inches in diameter.

Cool and cut in slices.

Cooks Note: Use of a candy thermometer is recommended.

Makes two (6-inch) rolls.