| 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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