Top Review by insubfusc

Amazingly yummy results! I made this in the microwave in a large clear Pyrex bowl (using techniques similar to those for microwave toffee and peanut brittle). The texture is a little like maple fudge, with a wonderfully fine grain (not gummy). Cut with a very sharp knife and smooth pressure. Carol is right to recommend powdered sugar to dress it up. Might also make sense to press this into a pan, sprinkle ground pecans on top, and cut it into squares. I will make this again as soon as I have an excuse--even a flimsy one! -Amy

Ingredients Nutrition


  1. Put milk and sugar in pan and as soon as it boils, add dates and butter.
  2. Boil until it forms a good soft ball in cold water (watch carefully but don't stir more than absolutely necessary).
  3. Remove from fire; add nuts and stir. Beat until very stiff.
  4. Dip out on a cloth wrung from cold water; knead and mold into a long roll.
  5. Let stay in damp cloth until hard and cold.
  6. Slice and serve.

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