Agriculture Reference
In-Depth Information
Jeanne's Famous Favorite Foot Cream
Scale that weighs in ounces or grams
Stainless steel 2-quart (1.9 l) pot
Plastic stirring spoon
Molds
Mold release
2 ounces (55 g) beeswax (small broken pieces)
4 ounces (113 g) shea butter
Peppermint essential oil, 20-30 drops
(lighter to stronger aroma)
2 ounces (55 g) deodorized cocoa butter
Shea butter is a pale, solid fat pressed from the seeds of the shea tree, commonly
used in foods, creams, soap, and even candles. The unrefined product is normally
used in creams and has a hint of chocolate aroma. Add to that the chocolate aroma
of cocoa butter, the fragrance of beeswax, and a hint of peppermint, and you have
a very pleasing mix.
Melt cleaned beeswax and 2 ounces (55 g) of cocoa butter in the stainless steel
pan until they are just barely melted (1). Use only low to moderate heat. When
ready for the next step, the mix will be just barely clear.
Add 4 ounces (113 g) of shea butter and stir, allowing it to melt in the
beeswax—cocoa butter mix. Reduce the burner temperature and let the mix slowly
cool until it reaches the can-just-barely-pour stage—a thermometer isn't needed
here.
At that stage, add the peppermint oil. You want the mix as cool as possible so it
doesn't volatilize the fragrance of the peppermint oil (2).
Spray your molds with mold release while the mix is cooling, and set the molds
on a protected flat, solid surface. A kitchen counter is ideal, but this takes some
space while cooling. If you need to move them when finished, place them on a
board beforehand so they don't tip or squeeze. When ready, fill the molds full (3).
Let cool for twenty-four hours (4). If the bottom is uneven, level using the hot pan
technique for candles, but not so hot it melts too fast. When cool, remove and place
