Gingerbread Fudge

Gingerbread Fudge 2½ cups light brown sugar ¾ cup evaporated milk ⅛ teaspoon salt 3 tablespoons corn syrup 3 tablespoons butter 1 teaspoon vanilla 1/2 teaspoon ground ginger 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg optional: allspice I'm not a big fan but you can use it Combine the brown sugar, evaporated milk, salt and corn syrup in a medium size saucepan. Cook the mixture over medium heat until sugar dissolves. Stir occasionally. Once the sugar is dissolved bring the mixture to a boil. Allow it to bubble up for a couple of minutes, but do not scorch it. Now reduce to a soft boil by reducing the heat to a medium-low heat. Let it bubble for few minutes, stirring occasionally. Add butter to the pan, but do NOT stir yet. Let the butter rest int he mixture without stirring until a candy thermometer reaches 110 degrees. Once it reaches that temperature you can remove the saucepan from the heat. Stir in vanilla and spices. Mix by hand with a wooden spoon. Beat the fudge with a wooden spoon until it loses it's gloss, but not so much that it hardens yet. You want it a bit pliable to pour into silicone gingerbread mold. Pour into the silicone mold carefully. It's okay if the men are imperfect. Aren't all men? *holiday giggles* Pop you mold in the fridge until the fudge sets up. It should be in there at least an hour, up to about 4 hours. Remove the men from the pan. Place on a platter, or start biting their heads off right away.