Gingerbread Fudge

To start, get your pan ready. A 9×13 pyrex dish is what I used. Spray evenly with cooking spray, set aside.

Next, combine the sugars, molasses, corn syrup, evaporated milk, and cream of tartar in a medium-large saucepan over medium heat. Stir until the sugars dissolve, and brush down the sides with a wet pastry brush. Insert a candy thermometer.

Once the mixture gets hot and starts bubbling, add the finely chopped chocolate and stir until it is melted. If you use chocolate chips, make sure that they are chopped so that they melt easily, otherwise you might end up with chunks of unincorporated chocolate in your fudge.

Once the chocolate is fully melted into the fudge, brush down the sides of the pan with the wet pastry brush, and bring the candy to a boil.

Continue to cook, without stirring, until it reaches 240 degrees. Remove the fudge from the heat and take out the candy thermometer.

Pour the hot liquid into the bowl of your mixer. Add the butter, vanilla, and spices. Using the paddle attachment, turn on low at first to incorporate, about 2 minutes. Turn the mixer on medium-low, let it mix for about 5 minutes. Beat the fudge until it starts to hold its shape, becomes lighter in color, and loses its gloss. Watch it carefully as the fudge can quickly go from ready to overbeaten and stiff.

Once the fudge starts to hold it shape and begins to set, scrape it into the prepared pan and smooth it into an even layer. Sprinkle the top with fleur de sel. Allow the fudge to cool in the refrigerator for 3 hours. Cut into whatever size you want! Store Gingerbread Fudge in an airtight container. And, enjoy!