Other Ingredients & Equipment You'll Need:
Ice Cream Scoop
Total Recipe Amounts:
205 grams Sodium Lauryl Sulfoacetate
230 grams Sodium Bicarbonate- Baking Soda
112 grams Cream of Tartar
36 grams Corn Starch
100 grams Vegetable Glycerin
12 grams Jojoba Oil
7 grams Sangria Punch Fragrance Oil
5 grams Vitamin E Oil
3 drops Tomato Red FUN Soap Colorant
Clean & Sanitize your work area and all of your packaging materials. It is suggested that you wear gloves, an apron, gloves, a face mask, and a hair net while preparing this recipe.
Step 1: First, we will prepare our dry ingredients. In a mixing bowl add the Sodium Lauryl Sulfoacetate, Baking Soda, 112 grams Cream of Tartar, and 36 grams Corn Starch. Mix well, using your hands to break up any clumps.
Step 2: Next, in a separate bowl, weigh out and mix your wet ingredients. In a mixing bowl, blend 100 grams vegetable glycerin, 12 grams jojoba oil, 5 grams vitamin E oil, and 7 grams Sangria Punch Fragrance Oil.
Step 3: Then, add your wet ingredients to the bowl containing the dry ingredients along with 3 drops of the tomato red FUN Soap Colorant. Use your hands to mix the ingredients together.
Step 4: Now, pack the bubble bar dough tightly in the bowl. This will make it easier to scoop. Then, use your stainless steel scoop to scoop the bubble bar dough. Place each scoop on your flexible mat.
Step 5: Sprinkle your bubble bars with the diamond dust mica. Finally, allow your sangria sparkle bubble bars to setup undisturbed for 24-48 hours.
Your Sangria Sparkle Bubble Bars are now ready to use! To use your bubble bars simply crumble a couple of scoops under your running bath water.
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