| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Candies | 81 | Servings | |
INGREDIENTS
| 1/4 | c | UNSWEETENED COCOA |
| 14 | oz | SWEETENED CONDENSED MILK |
| 1 | c | WATER |
| 2 | tb | ORANGE PEEL; finely grated |
| 1 | tb | LIGHT CORN SYRUP |
| 4 | c | GRANULATED SUGAR |
| 1 | c | BROWN SUGAR; firmly packed |
| 1 | c | DATES; chopped |
| 1 | c | NUTS; chopped |
INSTRUCTIONS
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) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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