Chai-Spiced Fudge

Ingredients

• 0.3 teaspoon cayenne pepper 
• 0.5 teaspoon cinnamon 
• 0.7 cup evaporated milk 
• 0.3 teaspoon ground cardamom 
• 0.3 teaspoon ground cloves 
• 0.3 teaspoon ground ginger 
• 7.5 oz marshmallow fluff 
• 0.3 teaspoon salt 
• 2.5 cups semi chocolate chips 
• 1 cup sugar 
• 6 tablespoons butter unsalted cut into pieces ()

Equipment

• frying pan
• sauce pan
• baking pan
• aluminum foil
• spatula
• cutting board

Directions

1. Line an 8-inch square baking pan with heavy-duty aluminum foil, tucking it into corners and letting at least 1 inch overhang on all sides.
2. Combine sugar, Marshmallow Fluff, evaporated milk, butter, cinnamon, cardamom, cloves, ginger, cayenne and salt in a medium saucepan and cook over medium heat, stirring frequently, until mixture is smooth and comes to a boil.
3. Let boil for 5 minutes, stirring constantly.
4. Remove saucepan from heat, add chocolate and stir until smooth.
5. Transfer to baking pan and smooth with a spatula. Refrigerate until firm, about 2 hours.
6. Grasp overhanging foil on either side of pan and lift fudge onto a cutting board.
7. Remove foil and cut fudge into small squares to yield 32 pieces. Refrigerate in an airtight container between layers of waxed paper for up to 1 week before serving.