|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Light cream||2⁄3 Cup (10.67 tbs)|
|Cut up dates||1 Cup (16 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
Combine sugar, egg yolks, cream and dates in saucepan and beat to blend well.
Set over moderate heat and cook, stirring constantly, until beginning to thicken, 5 to 6 minutes.
Remove from heat and stir in vanilla and nuts.
Use to fill Butterscotch Roll as directed in recipe.