GREAT-GRANDMA CATHY'S DATE LOAF CANDY
Handed down from my great-grandmother, and one of my father's all-time favorite holiday treats. Store in the refrigerator (rolled in the cloth), and it will keep for weeks. Otherwise, it becomes hard and sugary.
Provided by Amanda Vickers
Categories Desserts Candy Recipes Nut Candy Recipes
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.
Nutrition Facts : Calories 334.5 calories, Carbohydrate 56.1 g, Cholesterol 14.2 mg, Fat 13 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 43.1 mg, Sugar 52.9 g
DATE LOAF CANDY
Make and share this Date Loaf Candy recipe from Food.com.
Provided by Janie Foote
Categories Candy
Time 25m
Yield 45 serving(s)
Number Of Ingredients 5
Steps:
- You will also need: 1 clean damp cloth.
- Cook first 3 ingredients, in a med boiler on top of stove.
- Bring to a rolling boil, after 3 minute of this, put a spoon full in a bowl of cold water and check for a soft ball.
- (It should be firm enough to pick up with your fingers.) Keep checking till you get the soft ball.
- Then add the dates, and mix until dates have melted.
- Then add nuts and roll out onto damp cloth, and roll into a log shape.
- Put into Refridgerator until cold,cut into thin slices.
Nutrition Facts : Calories 76.1, Fat 2.6, SaturatedFat 0.2, Sodium 0.2, Carbohydrate 13.8, Fiber 0.8, Sugar 12.4, Protein 0.5
DATE CANDY
Make and share this Date Candy recipe from Food.com.
Provided by Tonkcats
Categories Candy
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Put milk and sugar in pan and as soon as it boils, add dates and butter.
- Boil until it forms a good soft ball in cold water (watch carefully but don't stir more than absolutely necessary).
- Remove from fire; add nuts and stir. Beat until very stiff.
- Dip out on a cloth wrung from cold water; knead and mold into a long roll.
- Let stay in damp cloth until hard and cold.
- Slice and serve.
CHOPPED DATE LOAF
Make and share this Chopped Date Loaf recipe from Food.com.
Provided by Midge_
Categories Dessert
Time 1h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 7
Steps:
- Set oven at 180 degrees C or 350 degrees F.
- Combine dates and sodium bicarbonate in a mixing bowl.
- Pour in boiling water and mix. Let stand for 5 minutes.
- Add butter and mix until it melts.
- Add egg, sugar and flour and mix well.
- Place in a well greased loaf pan and bake for 45 minutes or until cooked.
- Turn out onto a cooling rack.
MILLIONAIRE DATE LOAF
This is as good as the old-fashioned date loaf, but much easier and almost fail-proof.
Provided by m-ann
Categories Bread Holiday Bread Recipes
Time 2h20m
Yield 16
Number Of Ingredients 6
Steps:
- Grease an 8x8 inch dish.
- In a heavy saucepan over medium-high heat combine sugar and evaporated milk; boil 5 minutes. Stir in dates and cook 4 minutes more, stirring constantly. Remove from heat and stir in marshmallow creme, pecans and vanilla extract. Beat until cool. Pour into prepared pan.
- Cool and cut into squares.
Nutrition Facts : Calories 424.8 calories, Carbohydrate 81.1 g, Cholesterol 6.9 mg, Fat 11.7 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 35.5 mg, Sugar 74 g
CHOCOLATE DATE LOAF II
For chocolate lovers! This is a great bread - moist and rich. My mom served it at my bridal shower, and I now love making it for friends at the holidays.
Provided by BEEKSMITH
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Place dates in a small bowl with boiling water and baking soda. Let stand until cooled. Melt chocolate chips with margarine in a bowl over a pan of simmering water, or in the microwave. Stir frequently until smooth.
- In a medium bowl, beat egg and stir in sugar, salt and vanilla. Stir in the melted chocolate and date mixtures. Combine the flour and baking powder, and stir into the date mixture until just blended. Scrape into a greased 9x5 inch loaf pan. Let stand for 20 minutes while you preheat the oven to 350 degrees F (175 degrees C).
- Bake for 1 hour in the preheated oven, until a toothpick inserted into the crown of the loaf comes out clean. Cool for 10 minutes before removing from the pan. Wrap in aluminum foil, and refrigerate overnight, as the loaf will cut better on the second day.
Nutrition Facts : Calories 224 calories, Carbohydrate 38.3 g, Cholesterol 15.5 mg, Fat 7.5 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 332.1 mg, Sugar 22 g
DATE NUT CANDY
Even though my two grown sons aren't big "sweets eaters", they think these candies are exceptional. The big peanut butter flavor is a hit combined with holiday staples like walnuts and dates.
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts :
CUBAN LUNCH CANDIES
I'm not sure where the name comes from, but these little treats are a snap to make and look really good on a Christmas sweets platter. I got the recipe from my friend Melanie, who brought these to my Christmas baking exchange. Cook time is chill time.
Provided by Pamela
Categories Candy
Time 20m
Yield 80 pieces
Number Of Ingredients 5
Steps:
- Melt together the peanut butter, butterscotch and chocolate chips in top of double boiler.
- Add crushed potato chips and peanuts.
- Mix together with melted chips.
- Spoon into mini cupcake paper cups.
- (You do not even have to put these into mini muffin pans as they do hold their shape while they are being filled. It is best to put the mini cupcake papers on a plain cookie sheet to make them easier to move before chilling.) Chill until set.
- You can also add ½ cup coconut to melted chips and peanuts.
- To speed up chilling time, pop them into the freezer for a few minutes.
Nutrition Facts : Calories 80.8, Fat 5.1, SaturatedFat 2.5, Sodium 15.2, Carbohydrate 8, Fiber 0.7, Sugar 6.9, Protein 1.7
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