tutti-frutti fudge

Categories
Candy
Yield
81 servings
MeasureIngredient
¼ cup UNSWEETENED COCOA
14 ounces SWEETENED CONDENSED MILK
1 cup WATER
2 tablespoons ORANGE PEEL; finely grated
1 tablespoon LIGHT CORN SYRUP
4 cups GRANULATED SUGAR
1 cup BROWN SUGAR; firmly packed
1 cup DATES; chopped
1 cup 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)

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