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 without 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.