1/4 c  UNSWEETENED COCOA
14 oz SWEETENED CONDENSED MILK
1 c  WATER
2 tb ORANGE PEEL; finely grated
1 tb LIGHT CORN SYRUP
4 c  GRANULATED SUGAR
1 c  BROWN SUGAR; firmly packed
1 c  DATES; chopped
1 c  NUTS; chopped

In a heavy 4-quart saucepan, combine cocoa, condensed milk, water, orange
peel, corn syrup, granulated sugar and brown sugar. Place over medium heat
and stir with a wooden spoon until mixture comes to a boil. Clip on candy
thermometer. Cook to 236 F (115 C) or soft- ball stage. Remove from heat
and allow mixture to cool to lukewarm. Meanwhile, butter a 9-inch square
baking pan; set aside. Add dates and nuts to fudge. Using a wooden spoon,
stir until mixture thickens and begins to set up. Scrape into prepared pan.
Refrigerate 3 hours or until firm. Cut into 1-inch squares. Serve
immediately, or store in an airtight container in the refrigerator. Shared
by ELLIE COLLIN (CMKD93F)