TUTTI-FRUTTI FUDGE
Regi Dean's Recipes 08/22/99
Fudge
Ellie Collin
{*****}
BROWN SUGAR; firmly packed	1 c
DATES; chopped	1 c
GRANULATED SUGAR	4 c
LIGHT CORN SYRUP	1 tb
NUTS; chopped	1 c
ORANGE PEEL; finely grated	2 tb
SWEETENED CONDENSED MILK	14 oz
UNSWEETENED COCOA	1/4 c
WATER	1 c
{**********}
 81 Servings
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