This gluten free recipe serves 5. One serving contains 975 calories, 8g of protein, and 51g of fat. Head to the store and pick up cayenne pepper, salt, evaporated milk, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 12 minutes.
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.