Gingerbread Fudge

3 tablespoons unsalted butter

1 cup sugar

1 cup light brown sugar (packed)

1/4 cup molasses

1/4 cup light corn syrup

1/2 cup whipping cream

pinch of salt

1/2 teaspoon cream of tartar

2 tablespoons instant espresso powder dissolved in 1/4 cup water

6 ounces bittersweet chocolate, (finely chopped)

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1. Line an 8" square pan with foil, lightly butter with 1 tablespoon butter
2. Combine sugars, molasses, corn syrup, cream, salt, cream of tartar, and espresso on a large sauce pan
3. Cook over medium heat, stir constantly until sugar has dissolved (3 to 4 minutes)
4. Remove from heat, stir in chocolate until melted and smooth.
5. Return to heat, cook with out stirring until reach 238 F (softball stage)
6. Remove from heat stir in vanilla, spices and butter
7. Allow to cool to about 110 F (about 15 minutes)
8. Beat until it loses sheen and forms peaks
9. Pour into prepared pan
10. Let stand at room temperature for at least 2 hours
11. Lift out by corners of foil.

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