1Line an 8-inch square pan with foil and then spray with cooking spray.
Combine the first 7 ingredients in a medium-large saucepan over medium heat. Stir until the sugars dissolve, and brush down the sides with a wet pastry brush. Insert a candy thermometer.
Once the mixture starts bubbling, add the chocolate(it must be chopped) and stir until it is melted. Once the chocolate is melted into the fudge, brush down sides of the pan with the wet pastry brush, and bring the candy to a boil.
Continue to cook, without stirring, until it reaches 238^. Remove the fudge from the heat and take out the candy thermometer. Add the butter. vanilla and spices and begin to stir vigorously with a wooden spoon This is called "beating" the fudge. Beat the fudge until it starts to hold its shape, becomes lighter in color and loses its gloss. This process will take about 10-15 minutes by hand, or you can use an electric mixer fitter with a paddle attachment. If you use a mixer to beat fudge, watch it carefully as the fudge can quickly go from ready to over beaten and stiff.
Once the fudge starts to hold its shape and begins to set, scrape it into the prepared pan and smooth it into an even layer. Allow the fudge to cool at room temperature for 1-2 hours before cutting. To serve-cut into 1-inch squares. Store in an airtight container at room temperature for up to a week- yeah, like it will last that long. lol