No-Bake Date Nut Loaf
📜 Collection: Unknown Two | ✍️ Attribution: Unknown | 📂 Category: Desserts An old-fashioned, no-bake confection featuring a rich milk and sugar syrup cooked to the soft-ball stage. Loaded with chopped dates and nuts, this classic candy roll is chilled and sliced into sweet, bite-sized rounds.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 15 mins | 3 hours | 2 rolls |
🔪 Key Equipment
- Heavy-bottomed saucepan
- Wooden spoon
- Candy thermometer
- Damp kitchen towel or wax paper
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Sugar | |
| 1 cup | Milk | |
| 2 Tbsp | Butter | |
| 1 1/2 cups | Dates | chopped |
| 1 cup | Nuts | chopped |
Instructions
Step 1: Prepare and Boil
- Prepare a damp, clean kitchen towel or a sheet of wax paper on your counter.
- In a heavy-bottomed saucepan, combine the 2 cups sugar, 1 cup milk, and 2 Tbsp butter.
- Cook over medium heat, stirring constantly with a wooden spoon, until the mixture comes to a boil.
- Reduce the heat to low and continue to boil slowly, stirring occasionally, until the syrup reaches 240°F on a candy thermometer (the semi-firm ball stage).
Step 2: Mix, Shape, and Chill
- Remove the pan from the heat. Immediately add the 1 1/2 cups chopped dates and 1 cup chopped nuts. Stir vigorously until the mixture begins to thicken and lose its glossy sheen.
- Pour the mixture onto the prepared damp cloth or wax paper.
- As it cools enough to handle, use the cloth or paper to help shape the mixture into two rolls, each about 1 ½ inches in diameter.
- Wrap the rolls tightly and chill in the refrigerator until firm, at least 2-3 hours.
- Once firm, slice the rolls into rounds to serve.
💡 Make-Ahead & Storage: Store the wrapped rolls in the refrigerator for up to 2 weeks. Slice just before serving for the best presentation.
Original Recipe Scan
