- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 1/4 cup molasses
- 1/4 cup corn syrup
- 3/4 cup evaporated milk
- 1/2 tsp cream of tartar
- 1 cup finely chopped bittersweet chocolate or chopped chocolate chips
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp salt
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugars, molasses, corn syrup, evaporated milk, salt, 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.
3. 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.
4. Once the chocolate is melted into the fudge, brush down the sides of the pan with the wet pastry brush, and bring the candy to a boil.
5. Continue to cook, without stirring, until it reaches 238 degrees. Remove the fudge from the heat and take out the candy thermometer. Add the butter, vanilla, and spices, and begin to stir vigorously with a wooden spoon. This is called “beating” the fudge.
6. Beat the fudge until it starts to hold its shape, becomes lighter in color, and loses its gloss. This process will take about 10-15 minutes by hand, or you can use an electric mixer fitted with a paddle attachment. If you use a mixer to beat the fudge, watch it carefully as the fudge can quickly go from ready to overbeaten and stiff.
7. 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. Allow the fudge to cool at room temperature for 1-2 hours before cutting. To serve, cut into 1-inch squares. Store Gingerbread Fudge in an airtight container at room temperature for up to a week.