Gingerbread Kahlua Chocolate Fudge

Directions

1. 1
   Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
2. 2
   Combine sugar, butter, heavy cream, gingerbread spice, powdered coffee, and Kahlua into a large heavy bottomed saucepan and bring to a boil over medium heat.
3. 3
   Once boiling, attach a candy thermometer (if you have a digital most you can not attach to the side...just keep reading it every 30 seconds with an instant read) and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
4. 4
   Once you reach 234F remove from heat and add the milk chocolate chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
5. 5
   Add the vanilla bean paste and marshmallow creme and mix until well blended.
6. 6
   Pour into prepared pan.
7. 7
   Add the gingerbread men decorations if using and press them slightly into the fudge (be careful it's hot) to help them adhere better to the fudge.
8. 8
   Let cool to room temperature.
9. 9
   Then lift out of the pan and onto a cutting board.
10. 10
    Cut into whatever amount you want.
11. 11
    I think I got about 24 pieces.