- 8 oz Baking Soda
- 4 oz Epsom Salts
- 4 oz Citric Acid
- 4 oz Corn Starch
- 1 Tablespoon Water
- 3 Tablespoons Oil (Almond oil, hempseed oil, fractionated coconut oil, or olive oil)
- 20-30 drops of Essential Oils
- 3-5 drops food coloring (optional)
Mix dry ingredients together, try using a zip lock baggy sealed, then shake and gently squeeze apart clumps.
Mix wet ingredient together, use a mason jar with the lid on, shake gently.
Add wet to dry VERY slowly while mixing, if fizzing occurs you are adding the liquid too fast. Should be a thick paste.
Pack firmly in molds for 10-20 minutes. Try using ice cube trays, mini-muffin pans, mini-clay pots etc for really unique shapes. For “boutique unique” looks add dry herbs, small dried flower petals in the bottom of the mold. After 10-20 minutes place on a cookie sheet covered with wax or parchment paper to dry thoroughly over night.
When you package these, do not put in zip close baggies or containers which seal air tight. Use open ended plastic or cello gift bags and twine, or tissue paper and raffia. These release gases as they sit and sealed plastic will bulge, possible breaking open.