In a heavy 4 litre 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 110ºC (115 C) or softball stage. Remove from heat and allow mixture to cool to lukewarm. Meanwhile, butter a 23 cm 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 3 cm squares. Serve immediately, or store in an airtight container in the refrigerator. Shared by ELLIE COLLIN (CMKD93F)