...using kokum butter and almond oil, but it doesn't appear to have worked. We used 2 tbsp of kokum butter and 2 tbsp of kokum butter, heated them together in an improvised double boiler (pyrex bowl over a saucepan of hot water) and poured the resulting liquid into a sterilised jam jar. Only thing is, several hours later and it is still a liquid.
Will it ever set? Can I rescue the recipe? As dh is happy to remind me, the kokum butter was quite expensive.