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Wholesale Supplies Plus
Sugar Cube Bath Melts Recipe
Author: Wholesale Supplies Plus
Wednesday, February 4, 2015

Soak in a bath and enjoy the benefits of the natural cocoa butter as it surrounds you to soften and moisturize your skin.

Watch Video Of This Recipe

Wholesale Supplies Plus is not responsible for the products you create from our supplies.
You alone are responsible for product and recipe testing to ensure compatibility and safety.

Project Level: Easy
Estimated Time: 1/2 Hour
Yield: 24 - 0.5 oz. Bath Melts


  •  7 oz. Cocoa Butter - Refined & Deodorized (Ultra White)
  •  4.5 Cup(s) Sugar - White Granulated Sugar
  •  8 ml(s) Velvet Sugar* Fragrance Oil 380
  •  1 Piece(s) Brownie Bite (24 Mini Squares) Silicone Mold
  •  6 Piece(s) Premium Crystal Cello Bags (3.5" x 2" x 7.5")
  •  1 Piece(s) Natural Raffia


  •  Scale - Digital Display (Professional)
  •  Mixing Bowls
  •  Wire Whisk
  •  Measuring Cup
  •  Mixing Spoon
  •  Double Boiler or Stove Top
  •  Small Metal Pan
  •  Cookie Sheet

INCI Ingredient Label: Sugar, Theobroma Cacao (Cocoa) Seed Butter, Fragrance.

Recipe Directions

  1. NOTE:  If you are making these products for sale, good manufacturing practices recommend you wear a hairnet, gloves and a mask. We also recommend a clean apron.
  2. Place pan from double boiler on digital scale and tare to zero.  
  3. Add 7 oz. of cocoa butter.
  4. Place pan on double boiler and heat until butter has melted.
  5. While the butter is melting, add 4 1/2 cups of sugar to a large mixing bowl.
  6. Remove melted butter from heat source and let cool.
  7. Add 8 ml. of Velvet Sugar fragrance oil and blend in.
  8. When cocoa butter has cooled down to 120°F, combine the butter and the sugar.
  9. Mix with a spatula or spoon until ingredients are blended completely.
  10. Place the Brownie Bite silicone mold on a cookie sheet to give it stability when it is moved. 
  11. Fill each cavity with the butter/sugar mixture making sure they are packed tightly. Smooth the top of each bath melt so it will have a nice flat bottom.  
  12. Place cookie sheet in the freezer for about 20 minutes. 
  13. Remove from mold. Place 4 sugar cubes into a cello bag and tie with raffia.
  14. Label product accordingly.

  Questions & Answers (11)

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