Tingle Toes Foot Gel

Image of woman about to apply tingle toes foot gel

Stage 1: (up to 50°C)
77% Bottled Spring Water
0.5% Menthol Crystals

Stage 2: (above 75°C)
10% Rice Starch

Stage 3: (below 40°C)
10% White Poppy Seed Oil
1.5% Vitamin E
1% Preservative 12

Total 100%

Grape Seed Oil
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Heat the water gently in a double boiler. Sprinkle the menthol crystals in and stir. Be sure to stand back and be careful. The heat helps the crystals to dissolve but it will also release a rush of menthol fragrance which could be irritating if you were standing right next to the container.

Sprinkle the rice starch in and stick blend thoroughly to ensure there are no lumps. The heat will allow the starch to start to thicken.

When it has thickened, remove from the heat and cool down to below 40°C.

Add the remaining ingredients and stir thoroughly. Jar and label.

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