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)