Well, its not the best soap I have ever made but not the worst either LOL, now how’s that for speaking highly of something..
I made a batch of soap before I left, and just finished up getting it ready today, it has some good points, amazing scent (Honey Almond) and its a soft warm brown, its a very rustic looking soap and I think it would have been so much better if I have swirled it, but it is what it is! Its half cold process cured and half gelled, ideally, you want it one way or the other, I was going for a full gell and I am a bit surprised that it didn’t do that, I have read over and over that honey cures out hot, when it comes to soap making, you are always always learning!
it was made with local Ontario wine, and local raw honey, I was expecting it being made of a base of lard and cococnut oil to be a very very hard soap bar, but instead its a soft bar of soap, it cleans well, leaves your hands very soft and the scent is lovely but its much more of a soft melting soap then I thought it would be.. granted it does have another three to five week cure left on it.
Love the new wavy soap cutter I got, it would so well!




Hi FG, not sure if either of these things would help explain the results you got or not; but goods baked with honey will stay fresher longer because honey is Hydrophyllic (attracts moisture). You also need to lower oven temperature by 25*(F) to prevent over-browning.
Hi Deb, that is good to know and useful into but got any info on how honey reacts in cold processed soap 🙂
Me again, but more specifics about lower temperature scorching… http://www.soapqueen.com/personal-ramblings/its-honey-season-time-for-honey-soap-2/