Other Ingredients & Equipment You'll Need:
Mixing Bowls (2)
Handmixer with whisk attachment
Pots- for double boiler step
White granulated sugar
136 grams -Safflower Oil
113 grams - Sweet Almond Oil
68 grams - Cocoa Butter
68 grams - Mango Butter
45 grams - Silky Emulsifying Wax
9 grams - Beeswax
9 grams - Fresh Raspberry Fragrance Oil
5 grams - Optiphen preservative
5 grams- Vitamin E Oil
680 grams- white granulated sugar
6 grams- Beet Root Powder
18 grams- Vegetable Glycerin
Clean & Sanitize your work area and all of your packaging materials. It is suggested that you wear gloves, protective clothing, and a hair net while preparing this recipe.
Weigh out safflower oil, sweet almond oil, cocoa butter, mango butter, silky emulsifying wax, and beeswax. Melt in a double boiler until everything is completely melted. Stir occasionally.
While you are waiting for everything to melt, weigh out your 6 grams of beet root powder and 18 grams of vegetable glycerin. In one of your mixing bowls, combine the beet root and vegetable glycerin, and using a fork, blend them until you get a liquid like paste. Set this aside.
Allow temperature of your melted mixture to reach 120F and add optiphen preservative, vitamin E oil, and Fresh Raspberry fragrance oil. Stir.
Place mixture in the refrigerator to cool to around 80F.
Next, add your beet root paste to the mixture.
Now whip it with a hand mixer with whisk attachments or your Kitchen-Aid, whisk until it looks like pudding.
Next, add 680 grams sugar and whisk until well incorporated.
Pour into jars and allow to set up.
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