Chai-Spiced Fudge

• 1 cup sugar
• 1 7.5-oz. jar Marshmallow Fluff
• 2/3 cup evaporated milk
• 6 tablespoons (3/4 stick) unsalted butter, cut into pieces
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 14 ounces (2 1/2 cups) semisweet chocolate chips

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. Let boil for 5 minutes, stirring constantly.
3. Remove saucepan from heat, add chocolate and stir until smooth. Transfer to baking pan and smooth with a spatula. Refrigerate until firm, about 2 hours.
4. Grasp overhanging foil on either side of pan and lift fudge onto a cutting board. 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.

sugar, marshmallow fluff, milk, unsalted butter, cinnamon, ground cardamom, ground cloves, ground ginger, cayenne pepper, salt, chocolate chips

Taken from www.myrecipes.com/recipe/chai-spiced-fudge (may not work)