Wine Down Bath Truffles

Ingredients

Dry Ingredients

• 134g Sodium Bicarbonate (Baking Soda) 

• 72g Cream of Tartar

• 80g SLSA (Sodium Lauryl Sulfoacetate)

• 40g Cornstarch

• ¼ tsp Reddish-Purple Mica

Liquid Ingredients

• 48g Vegetable Glycerin

• 12g Bubble Up (Cocamidopropyl Betaine)

• 6g Grapeseed Oil 

• 4g Merlot Wine Fragrance Oil

• 4g Polysorbate 80

Directions

1. In a large bowl, combine dry ingredients. Mix thoroughly and be sure to break down any clumps. I find it easiest to sift the ingredients (do not sift SLSA or mica). When using SLSA be sure to wear a respirator mask.

2. In a separate small container, mix the liquid ingredients then slowly pour it into the large bowl containing the dry mixture. 

3. Mix well with gloved hands or a spatula. It should feel like soft cookie dough.

4. Press dough into a cookie scoop then release mounds onto parchment paper. Pack the dough into the scoop firmly so they don’t crumble.

5. Let them harden at room temp for 24-48 hours before using or packaging.

Notes

• Grapeseed oil can be swapped for sunflower oil, sweet almond oil or the lightweight liquid oil of your choice.

• This recipe makes (8) 2-inch bath truffles. Here is the scoop that I used.

• If your dough is too dry, add a touch more glycerin. If it is too wet, mix in a little more baking soda.

• The amount of mica added to this recipe will not color bath water. It is intended for the color of the bath truffle. If you would like to see a color change in the water, I recommend using lakes like these.

• In order to use the bath truffle, crumble 1 truffle under warm running water. Swish the water to help it dissolve, then soak and relax.