Categories: Candies 
      Yield: 81 servings 
  
    1/4 c  UNSWEETENED COCOA 
     14 oz SWEETENED CONDENSED MILK 
      1 c  WATER 
      2 T  ORANGE PEEL; finely grated 
      1 T  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)