1/2 cup (125 ml) fresh dates, pitted and coarsely chopped

1 cup (250 ml) water

1 cup (250 ml) sugar

1/4 cup (60 ml) light corn syrup

In a blender, purée the dates with 180 ml (3/4 cup) of water until smooth. Set aside.

In a saucepan, bring 60 ml (1/4 cup) of water, the sugar and corn syrup to a boil. Clean the sides of the pan with a wet brush to remove any sugar crystals. Cook without stirring until the mixture turns golden brown. Off the heat, gradually add the puréed dates. Beware of splashes. Bring to a boil, stirring until the mixture is smooth. Let cool and refrigerate until the mixture is room temperature.

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