milk, sweetened condensed
corn syrup, light
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.