From The British Larder website http://www.britishlarder.co.uk/chocolate-fudge-spread/
200g unrefined caster sugar
30g corn flour
30g cocoa powder
24ml strong espresso coffee
45g unsalted butter
pinch of salt
Weigh out all the ingredients directly in to the TM bowl.
Set the timer for 16 minutes and the temperature to 100°C on speed 4.
Once the 16 minutes have elapsed, turn the speed to 8 for 30 seconds for a smooth finish.
Pour the hot mixture into a clean container or sterilised jars, cool and keep refrigerated until needed. Up to one week maximum.
Add 100g crushed toasted hazelnuts to the mixture, this makes a delicious chocolate and nut spread for sandwiches or cakes. Alternatively soak 80g raisins in a mixture of dark rum and coffee for one hour. Drain the raisins, squeeze them to remove any access liquid, lightly chop the soaked raisins and fold into the warm chocolate spread before cooling.