2 3/4 cups (680 mL) sugar
4 ounces (110 g) Compliments dark chocolate
3 tablespoons (45 mL) butter (more for greasing pan)
1 cup (250 mL) half-and-half
1 tablespoon (15 ml) corn syrup
2 tablespoons (30 mL) instant coffee
1 tablespoon (15 mL) vanilla extract
1 tablespoon (15 mL) candied ginger, finely chopped
1 teaspoon (5 mL) cardamom
1 teaspoon (5 mL) chili powder
Line an 8" x 8" (20 x 20 cm) pan with parchment paper and grease it with butter.
In a heavy-bottomed saucepan, combine the sugar, chocolate, 1?2 of the butter, half-and-half, corn syrup and instant coffee over medium heat. Stir with a wooden spoon until the sugar has dissolved and the chocolate has melted.
Increase heat and bring to a boil. Reduce heat to medium, cover and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot; cook until the thermometer reads 234ºF (112ºC).
Remove from the heat, add the remaining butter but do not stir; let the mixture cool for 10 minutes or until it drops to 130ºF (55ºC). Stir in the vanilla, candied ginger, cardamom and chili powder, mixing until well-blended and the shiny gloss becomes matte.
Pour the fudge into the prepared pan. Let sit in cool, dry area until firm. Cut into 1" (2.5 cm) pieces and store in an airtight container for up to a week.