1/4 c. unsweetened cocoa
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 c. water
2 tbsp. orange peel, finely grated
1 tbsp. light corn syrup
4 c. granulated sugar
1 c. brown sugar, firmly packed
1 c. dates, chopped
1 c. 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 (soft-ball stage). Set aside.

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.