Fondant

½ c milk                     --Cook to soft ball stage (238° on
3 c sugar                      candy thermometer).  Pour onto
2/3 c water                    buttered platter and cool until mix
¼ c butter or margarine        holds a dent made by finger.

Stier until smooth and creamy.  Shape into balls, roll in chopped
nuts.  Stuff with date pieces or spread into layer and spread
peanutbutter over, roll up like jelly roll and slice.