DIY SUGAR WAX for BEGINNERS | 3 Sugars, 3 Ways

I always tell you you can use different types of sugar to make sugar wax but other than brown sugar I don't think I've ever shown you the differences so with one recipe we're going to make sugar three ways and if you know me then you know that turbinado sugar is my sugar of choice but the most common type is just regular white granulated sugar and of course also you can use brown sugar which is the same thing with the presence of molasses which is normally removed in the refined sugar making process of course lemon lime

juice or calaman and water you technically can use vinegar but I always highly recommend that you use lemon or lime because you can run into a few issues with vinegar and technically you should be able to use powdered sugar because all of these types have one thing in common they're made from sugar cane but the issue with powdered sugar is that it usually contains corn starch and if you're wondering why that's problematic then you'll see [Music] later so we've got granulated Brown and powdered sugar when you buy store bought it normally only has about 3%

of corn starch this is like double which is on purpose because I want you to see the effects of it I have two cups of each and to that I'm going to add half a cup of lemon and half a cup of [Music] water [Music] he I've put all of these on the heat at the same time but what you may have already immediately noticed is that the powdered sugar the texture of it already seems way different food storage companies have gaslit us into believing plastic is safe with heat it's not while that may be

okay for heating up your food I guarantee you that does not apply here because the food that you're anticipating eating is not reaching temperatures this high again this is your PSA that boiling sugar is extremely hot it can exceed temperatures of 300° f so please be very careful and be fully closed the powdered sugar due to the corn starch is already thickening because that's what it does it absorbs moisture which in this case is shanding the sugar which should be melting into that water while the lemon is helping invert the sugar therefore this type is

easy to burn because it's cooking too fast and it doesn't have enough liquid to support this process similar to when you're cooking food you may have noticed it on your sauce or gravy the corn starch can cause a film or a like skin to form so the texture is very stretchy instead of sticky and that we definitely don't want because we rely on that stickiness to grab the hair and pull it out and again this is dramatization so if you store bought this isn't going to be as drastic but it is going to be present

it has like a little bit of a spring to it so it like snaps back so out of all the mixtures this is the one that I obviously did not bottle so these remaining are made from granulated sugar brown sugar and turbinado sugar and I've got a few questions about where's all of my stuff linked because the website is no longer working so for those who don't know the blog is currently under construction I'm sorry I'm trying to get it together but thank you to Squarespace regardless because I still use them to host it and

I'm still using it on the back end as easy as the platform is to use the templates are there all I got to do is click and drag the problem is me it's like I know what I want I don't have a visual of what that looks like but what I should actually do is create like a coming soon page right now I have it just on private so that it is not public but a landing page is great for when you want to share like a concise message great for a portfolios or if you

offer services you can create a calendar where people can book appointments and of course you can create a bio site which I personally use to help people navigate across all of my socials if any of that sounds like something you could use feel free to use my discount code a between e or head to squarespace.com slab and with it I've made three of the four types of sugar wax which is strip soft and firm one of the most common comments that I get is that your sugar is sticking to your fingers that's a good thing

because even though it looks like my sugar is not sticking to my fingers it most definitely is what you're seeing is just a result of me having experience with it and being able to manipulate it in a way that I am in control for the most part sugar actually wants to stick to itself more than it wants to stick to anything [Music] else firm holds its shape very well but it's still pliable enough to manipulate and apply to the skin and it's the most versatile formula because this is the right consistency for almost everyone strip

sugar is somewhere between a syrup and a paste it's close to the paste but just by looking at it you'll already notice that it behaves very much like a syrup so once you scoop it out of the jar you'll see it doesn't hold its shape in fact it'll melt back into it self almost immediately which you can absolutely see in the portion I've already taken out of the jar I can't flick this off as the name implies strip sugar can only be used with strips the good thing is is that you can use any cotton

fabric to take this off including a sock look it's the closest thing I could find and it's [Music] clean [Music] your body temperature is warming it up and you're also manipulating a lot so the friction is creating heat and you're incorporating air so air bubbles are getting trapped in the sugar so as you're using it it's melting so what you're seeing is totally normal it's softer than what it looked like when I started but technically it still has the same properties thus it will work the same so you'll see I can still remove all of

that stickiness from my fingers by consciously manipulating it and the only thing I'm not demonstrating is the soft because by sight alone it's going to look exactly the same or shall I say it's going to look like it's behaving the same so the conditions in which you would use it is if you literally just need something softer actually I do have a video on that so if you are wondering like what exactly are the differences between them all and how to tell which one you actually need I'll link it in the description box and it'll

be popping up on the screen so it feels different but it still works and I can continue to the point that it feels like it's completely breaking down this is the peanut butter face it's still stretching but it's getting melti and melti and the color is changing due to those trapped airb bubbles so in conclusion firm it will hold its initial shape for quite some time so if I were to make an indentation in a soft and a firm Pace the soft would melt back into itself faster than the firm would and the hard would

take significantly more time each of these sugars basically contain less and less liquid the liquid and the sugar are now one the more liquid the final formulation contains the runnier it will be and the less it contains the more solid it will be I also feel like I could have filmed this video better but as you know the executive function don't be functioning if you want me to do it again maybe using one sugar to make different stages instead of different sugars to make different stages let me [Music] know a