BOLOGNA CANDY
2 c. sugar
1/2 c. milk
1 c. dates, diced
1/2 c. coconut
1/2 c. nuts
1 tsp. vanilla
Boil sugar, milk and dates to soft ball stage. Remove from heat; beat well. Add remaining ingredients. Pour into buttered pan; cool. Yield: 36 pieces
BOLOGNA CANDY #2
2 c. sugar
1 c. milk
1 lb. dates
1 c. shredded coconut
1/2 c. nuts
Combine sugar and milk in heavy saucepan. Cook over medium heat to soft ball stage or to 234 degrees, stirring occasionally. Add dates and cook, stirring constantly, until mixture is very thick and leaves sides of pan when stirred. Remove from heat. Stir in coconut and nuts. Cool slightly. Turn out on wet towel. When cool enough to handle and hold shape, make a roll 2 inches in diameter and 18 inches long; chill. Slice with sharp knife in thin rounds.
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