Teach Soap

Hi, All! Help, please: I made some bath sherbet a week or two ago, and it was fine. Packaged it in polyprop bags, labelled it all and it looked great. Today I went to check the bags, and the mixture has set almost solid. They're in an airtight box, and I know that their ambition in life is to turn themselves into bath bombs, but kind of defeats the object! Has anyone got any brilliant advice on how to keep the mixture loose and sherbet-y, please? I'm losing the will to live ...

_________________
Tired? Depressed? Sick of the weather? Talk to your doctor about the benefits of Chardonnay ...

What's in your recipe? Where are you located?

I live a really dry climate, but I still find mine hardens too. I figure it's the fragrance oil or liquid colorant in mine that does it.

_________________
Rachel
|

Hi, FairyCute!
I'm in England, in an area called Saddleworth, which is renowned for being damp (!) The recipe I used was:

2 parts bicarbonate of soda (baking soda)
1 part citric acid
1 part marine sea salt
Lavender EO

Simple stuff, but I wondered if the mixture would behave better if double the amount of salt?

_________________
Tired? Depressed? Sick of the weather? Talk to your doctor about the benefits of Chardonnay ...

It's the sea salt that hardened it up. It has natural moisture, which reacted with the citric acid.

_________________
Irena
Closed minds are like faulty parachutes; they refuse to open.

Thank you so much! Which is the best salt to use, and is my sherbet rescuable?! x

_________________
Tired? Depressed? Sick of the weather? Talk to your doctor about the benefits of Chardonnay ...

_________________
Irena
Closed minds are like faulty parachutes; they refuse to open.