elitenaildesign Posted December 2, 2008 Share Posted December 2, 2008 I should have never started it, I knew I needed some time making it and doing a hundred other things at the same time. I didnt feel like putting it in the freezer and it was takin forever to thicken up, then I realised I need to make cookies for work today and forgot about it overnight. Well it is definatly set up, but I didnt have a chance to put the fo or color in. Can I remelt it slightly to get to the point of mixing it in? Quote Link to comment Share on other sites More sharing options...
TheQueen Posted December 2, 2008 Share Posted December 2, 2008 Yes, you sure can. In fact, I've learned that letting the base set up at least overnight and then add the preservative, FO and sugar makes a much better scrub. No longer does the oil stand on top even a little bit after mixing in the sugar. Quote Link to comment Share on other sites More sharing options...
CBE Posted December 2, 2008 Share Posted December 2, 2008 I usually make my scrubs without color or FO (only add perservative) and store it in a bucket with a tight fitting lid. When it's set up, mine is hard/thick also (not so much in the summer, but the winter it gets hard). When it's time to do orders, I take out the amount I need, add FO and color, and either stir really well to incorporate (the FO helps alot to loosen the scrub up) or I put my whisk attachment on my stick blender and give it a few whirls. I don't know about heating it... wouldn't the sugar start to dissolve a bit? And if you heat it, it might destroy your perservative. Quote Link to comment Share on other sites More sharing options...
TheQueen Posted December 2, 2008 Share Posted December 2, 2008 I don't put the sugar in until I'm ready to use it, so heating the base doesn't make a difference. Quote Link to comment Share on other sites More sharing options...
SpaceGirl Posted December 3, 2008 Share Posted December 3, 2008 I'd be more worried about the preservative than the sugar melting. I usually ADD sugar when mine is still hot and it does fine. Sugar does not like to "melt" in oils. Quote Link to comment Share on other sites More sharing options...
elitenaildesign Posted December 3, 2008 Author Share Posted December 3, 2008 Its the consistency of maybe room temp cream cheese, thats the only way I can describe it, but I bet if I zapped it just for maybe 30secs and then add the fo, I could whip it with the mixer. I cant remember if I added the preservative:mad: CBE, I can see how that would be so much easier making bulk and it makes so much sense. But then you know me:D Quote Link to comment Share on other sites More sharing options...
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