I Baaaack...
My recipe was
145 grams Sodium Hydroxide
375 g. spring water
350 g. olive oil
400 g. coconut oil
200 g. sunflower oil
50 g. beeswax
15 ml lemon EO
5 ml honey
I tripled the recipe and made 40 bars.
I managed to unmold the less intricate bars ( the patterned ones in individual mold depressions with deeper cuts pulled apart the pattern a bit so I left the rest in their molds for a couple more days). The stuff is still pretty soft and oily though.
I had a nice even blend in the bars I cut, with no orange spots or air pockets and a pretty ivory/ honey color!
It was cool to see it lather when I washed up after cutting the bars from the loaf shaped molds!
I am hoping that if it has come this far it will harden enough to give on Christmas?
What do you think?
I already want to make another batch for this weekend and want to use more of my honey and wax from my hives, so if you can think of any adjustments to the recipe for a firmer bar, sooner, please let me know. Plus if I had gone to a heavier trace before pouring would that have helped it set up faster? Like custard or mashed potaotes instead of thick cream?
Thanks!
My recipe was
145 grams Sodium Hydroxide
375 g. spring water
350 g. olive oil
400 g. coconut oil
200 g. sunflower oil
50 g. beeswax
15 ml lemon EO
5 ml honey
I tripled the recipe and made 40 bars.
I managed to unmold the less intricate bars ( the patterned ones in individual mold depressions with deeper cuts pulled apart the pattern a bit so I left the rest in their molds for a couple more days). The stuff is still pretty soft and oily though.
I had a nice even blend in the bars I cut, with no orange spots or air pockets and a pretty ivory/ honey color!
It was cool to see it lather when I washed up after cutting the bars from the loaf shaped molds!
I am hoping that if it has come this far it will harden enough to give on Christmas?
What do you think?
I already want to make another batch for this weekend and want to use more of my honey and wax from my hives, so if you can think of any adjustments to the recipe for a firmer bar, sooner, please let me know. Plus if I had gone to a heavier trace before pouring would that have helped it set up faster? Like custard or mashed potaotes instead of thick cream?

Thanks!