Ingredients
- Beeswax (Candelilla wax): 1 tablespoon
- Lanolin (anhydrous): 1 tablespoon
- Cocoa Butter: 2 tablespoons
- Rosemary oil: 25 drops
- Castor oil: 25 drops
- Sweet Almond oil (Prunus amygdalus var. Dulcis): 4 tablespoons
Directions
- In a small saucepan or double boiler, warm the beeswax, cocoa butter, sweet almond oil, and lanolin over low heat until the wax and cocoa butter have just melted.
- Remove from heat and stir a few times to blend.
- Add the rosemary essential oil and castor oil, and stir well.
- Pour the mixture into container(s) and cover lightly with a paper towel.
- Once cooled, cap the container(s).
- Leave the butter at room temperature for 12 hours to allow the cocoa butter to set completely.
- The final product should have a soft, paste wax consistency.
- Store in plastic or glass jars or tins. The yield is approximately one-half cup or four ounces.
- No refrigeration is required, but for maximum potency and freshness, use within one year.