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
How to Make It
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.
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.
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.
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.