1/2 cup butter or margarine
2 cups white sugar
1 3/4 cups boiling water
3 cups milk
1 tablespoon flower jelly
In a large saucepan, combine sugar, water, milk, and flower jelly. Bring to a boil, stirring frequently until sugar has dissolved. Pour into large glass jar. Quickly chill lids and store in refrigerator.
I had the opposite problem from Baker Bee. Mine hardly spread at all. I also got pretty sure it was gone almost immediately. I thought it was gone within seconds, but it was gone in less than two minutes. I brought it to work one day and it was completely gone. It's a very thin choc-block and I recently baked chocolate chip cookies, so the choc blocks were gone first. I'm actually wondering if they were baked in the oven before or if I should pre-bake them in the oven just to make them easier to remove?
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