Gingerbread Fudge

3 tablespoons unsalted butter
1 cup sugar
1 cup light brown sugar (packed)
1/4 cup molasses
1/4 cup light corn syrup
1/2 cup whipping cream
pinch of salt
1/2 teaspoon cream of tartar
2 tablespoons instant espresso powder dissolved in 1/4 cup water
6 ounces bittersweet chocolate, (finely chopped)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Line an 8" square pan with foil, lightly butter with 1 tablespoon butter
Combine sugars, molasses, corn syrup, cream, salt, cream of tartar, and espresso on a large sauce pan
Cook over medium heat, stir constantly until sugar has dissolved (3 to 4 minutes)
Remove from heat, stir in chocolate until melted and smooth.
Return to heat, cook with out stirring until reach 238 F (softball stage)
Remove from heat stir in vanilla, spices and butter
Allow to cool to about 110 F (about 15 minutes)
Beat until it loses sheen and forms peaks
Pour into prepared pan
Let stand at room temperature for at least 2 hours
Lift out by corners of foil.