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Make homemade marshmallows like a pro with these easy step-by-step instructions. This recipe is definitely kid approved and for all ages!

Nowadays marshmallows come in all different flavors. This recipe is for the plain white marshmallows. Or, if you’d like, try making my strawberry marshmallows which really make Smores even tastier or try my peppermint candy marshmallows which pairs well with a cup or two of hot chocolate. Actually, all three recipes will not disappoint plus you’ll find they get tons of compliments.

Ideas for Homemade Marshmallows

• Add marshmallows to your hot chocolate
• Roast marshmallows over an open flame
• Homemade marshmallows are great for making rice krispy snacks
• You’ll definitely want to use these homemade marshmallows for making Smores.
• Or, just eat them plain.

Homemade Marshmallows Recipe

This recipe uses a 9×13 cake pan lined with oversized parchment paper. Plus you’ll need a sharp knife for cutting marshmallows as well.

Ingredients:

• 3 cups granulated sugar
• 1 1/4 cup light corn syrup
• 1/4 teaspoon salt
• 1 1/2 cups water (divided 3/4 and 3/4)
• 4 envelopes unflavored gelatine
• 2 teaspoons pure vanilla extract
• 1 cup confectioners powdered sugar
• 1/4 cup melted coconut oil or vegetable oil (for brushing)

Instructions:

Prepare Pan

Brush a 9×13 cake pan with oil. Line with parchment paper allowing a 2-inch overhang on all sides. Then brush parchment paper with oil and set pan aside.

Make Syrup

Combine granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Stir ingredients constantly until sugar dissolves over high heat. Continue cooking at a rapid boil for about 9 minutes without stirring (or until the mixture registers 230 degrees Fahrenheit on a candy thermometer).

Beat Ingredients Together

While the sugar mixture is reaching temperature put the other 3/4 cup cold water into a mixing bowl and sprinkle with gelatin and set aside for 5 minutes. Then use a mixer with the whisk attachment and mix the gelatin on low-speed. Then add the hot syrup into the gelatin mixture. Gradually increase speed to high, add vanilla extract and continue beating for about 12 minutes or until mixture is very stiff. Tip: try adding a small amount of flavoring or even a few drops of food coloring while beating ingredients.

Pour into Pan

Pour marshmallow mixture into prepare 9×13 cake pan. Using a spatula brushed with melted coconut oil and smooth the marshmallow mixture so the top is flat. Set the pan aside uncovered for about 3 hours or until mixture is firm.

Prepare and Cut Marshmallows

Sift 1 cup of confectioners sugar into a large bowl. Sprinkle about half of the sugar onto a work surface. Unmold the marshmallow mixture onto the work surface atop confectioners sugar and gently remove parchment paper. Using a pastry brush lightly brush a sharp knife with the melted coconut oil and cut marshmallow into 2-inch squares. After each cut, rinse the knife off in hot water and re-oil the knife prior to making another cut. Continue this step until the marshmallows are completely cut.

Finalize and Toss Marshmallows

Place cut marshmallows in bowl with the confectioners sugar. Toss until all sides of the marshmallows are covered. Shake off excess sugar from marshmallows and enjoy! Be sure to place the marshmallows in an airtight container and they can be stored for up to 3 to 5 days.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING HOMEMADE MARSHMALLOWS AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

WANT MORE RECIPES LIKE THIS?

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Homemade peppermint candy marshmallows will be the talk of the town! Easy to make and they go perfect with hot cocoa on a cold winter day.

Go To Recipe

Oh, my! These homemade strawberry marshmallows are da bomb! And if you hang with me for awhile you will find out my secret ingredient.

Go To Recipe

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Homemade Marshmallows

Make homemade marshmallows like a pro with these easy step-by-step instructions. This recipe is definitely kid approved and for all ages!

Course Dessert

Cuisine American

Keyword marshmallows

Prep Time 15 minutes

Cook Time 30 minutes

Resting time 3 hours

Total Time 3 hours 45 minutes

Servings 48 pieces

Author jettskitchen.com

Ingredients

• 3 cups granulated sugar
• 1 1/4 cups light corn syrup
• 1/4 teaspoon salt
• 1 1/2 cups water (divided 3/4 and 3/4)
• 4 envelopes unflavored gelatin
• 3/4 cup cold water
• 2 teaspoons pure vanilla extract
• 1 cup confectioners powdered sugar
• 1/4 cup melted coconut oil or vegetable oil (for brushing)

Instructions

1. Prepare Pan

   Brush a 9×13 cake pan with oil. Line with parchment paper allowing a 2-inch overhang on all sides. Then brush parchment paper with oil and set pan aside.

2. Make Syrup

   Combine granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Stir ingredients constantly until sugar dissolves over high heat. Continue cooking at a rapid boil for about 9 minutes without stirring (or until the mixture registers 230 degrees Fahrenheit on a candy thermometer).

3. Beat Ingredients Together

   While the sugar mixture is reaching temperature put the other 3/4 cup cold water into a mixing bowl and sprinkle with gelatin and set aside for 5 minutes. Then use a mixer with the whisk attachment and mix the gelatin on low-speed. Then add the hot syrup into the gelatin mixture. Gradually increase speed to high, add vanilla extract and continue beating for about 12 minutes or until mixture is very stiff. Tip: try adding a small amount of flavoring or even a few drops of food coloring while beating ingredients.

4. Pour into Pan

   Pour marshmallow mixture into prepare 9×13 cake pan. Using a spatula brushed with melted coconut oil and smooth the marshmallow mixture so the top is flat. Set the pan aside uncovered for about 3 hours or until mixture is firm.

5. Prepare and Cut Marshmallows

   Sift 1 cup of confectioners sugar into a large bowl. Sprinkle about half of the sugar onto a work surface. Unmold the marshmallow mixture onto the work surface atop confectioners sugar and gently remove parchment paper. Using a pastry brush lightly brush a sharp knife with the melted coconut oil and cut marshmallow into 2-inch squares. After each cut, rinse the knife off in hot water and re-oil the knife prior to making another cut. Continue this step until the marshmallows are completely cut.

6. Finalize and Cut Marshmallows

   Place cut marshmallows in bowl with the confectioners sugar. Toss until all sides of the marshmallows are covered. Shake off excess sugar from marshmallows and enjoy! Be sure to place the marshmallows in an airtight container and they can be stored for up to 3 to 5 days.

PRODUCTS WE LOVE

Of course we love our mixer. Great for breads, cakes, mashed potatoes and marshmallows!

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Two thumbs up for this black bean chocolate cake. You’ll be pleasantly surprised this black bean flourless cake is so moist and scrumptious.

This is not a surprise cake, it is a Superb cake! Black Bean Chocolate Cake to be exact! I was really skeptical in attempting to bake a cake without flour let alone using beans.

Since I have been on a somewhat “health kick” I though I would give it a try. You will be pleasantly surprised with this cake just as much as we were.

Supplies:

• measuring spoons
• measuring cups
• mixing bowl
• parchment paper to fit on the bottom of the 9″ round cake pan (to do this tear off some parchment paper to fit your pan, put your cake pan on top of the paper, take a pen and draw a circle around the cake pan. Remove the pan from the paper, fold in half and cut the parchment paper out and there you have it)
• 9″ round cake pan (I used a springform pan)
• mixer, food processor, or a high-speed blender (I like to use my Vitamix 5300; less clean up)
• wire whisk
• wire rack for cooling cake after it has cooked

Ingredients:

• 1 (15 oz) can of black beans rinsed and drained
• 4 eggs (at room temperature)
• 1/3  Cup coconut oil
• 1 Tablespoon water
• 1/3 Cup cocoa powder (unsweetened)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 Cup brown sugar (packed)
• 1/2 Cup sugar (granulated)
• 1/2 teaspoon salt
• 1 Tablespoon vanilla

Directions:

1. Rinse and drain beans and set aside.
2. Preheat oven to 350° F
3. Grease cake pan and dust with some cocoa powder (straight from the container) and shake out excess powder. Now, insert the parchment paper that you cut out on top, slightly grease the paper and dust again with cocoa powder shaking off the excess and set aside).
4. In a food processor add beans, sugars, salt and vanilla. Cover and process until smooth. This is your batter.
5. In a bowl add eggs, water, melted coconut oil and stir until mixed.
6. Add batter to egg mixture and stir until combined.
7. Add cocoa powder, baking powder and baking soda to batter and stir until smooth.
8. Pour batter mixture into prepared cake pan.
9. Bake 45 minutes or until a toothpick comes out clean.
10. Cool cake for 7-10 minutes while still in the cake pan then turn out onto  a wire rack to cool completely.
11. If desired, sprinkle with cocoa powder. Put your cocoa in a hand- held wire strainer and shake over top of cake.

I don’t ice my cake but it is good with my cacao cream frosting dolloped on top.

I AM SO EXCITED THAT YOU ARE CHECKING OUT JETT’S BLACK BEAN CHOCOLATE CAKE RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! MAKE SURE TO USE THE HASHTAG ON SOCIAL MEDIA! 

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PRODUCTS WE LOVE 

KitchenAid Ultra Hand Mixer

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Vitamix 5300

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Black Bean Chocolate Cake

Two thumbs up for this black bean chocolate cake. You will be pleasantly surprised that this black bean flourless cake is so moist and scrumptious.

Course Dessert

Cuisine American, Vegetarian

Keyword cake, chocolate, vegetarian

Prep Time 25 minutes

Cook Time 45 minutes

Cool 10 minutes

Total Time 1 hour 20 minutes

Servings 8 people

Author Jettskitchen.com

Ingredients

• 1 15 ounce can black beans rinsed and drained
• 4 eggs room temperature
• 1/3 cup coconut oil
• 1 Tablespoon water
• 1/3 cup cocoa powder unsweetened
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup brown sugar packed
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 Tablespoon vanilla extract

Instructions

1. Rinse and drain beans and set aside.

2. Preheat oven to 350° Fahrenheit.

3. Grease cake pan and dust with some cocoa powder (straight from the container) and shake out excess powder. Now, insert the parchment paper that you cut out on top, slightly grease the paper and dust again with cocoa powder shaking off the excess and set aside).

4. In a food processor add beans, sugars, salt and vanilla. Cover and process until smooth. This is your batter.

5. In a bowl add eggs, water, melted coconut oil and stir until mixed.

6. Add batter to egg mixture and stir until combined.
7. Add cocoa powder, baking powder and baking soda to batter and stir until smooth.
8. Pour batter mixture into prepared cake pan.
9. Bake 45 minutes or until a toothpick comes out clean.
10. Cool cake for 7-10 minutes while still in the cake pan then turn out onto a wire rack to cool completely.
11. If desired, sprinkle with cocoa powder. Put your cocoa in a hand- held wire strainer and shake over top of cake.

12. NOTE: I don't ice my cake but it is good with my cacao cream frosting dolloped on top.

13. Enjoy!

There may be affiliate links on my site! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home!

See Privacy Policy & Disclosure Policy for complete details.

Make an all-natural moisturizing lotion bar that will leave your skin soft, subtle, and smooth.

This recipe uses a combination of high quality products which consist of 100% all-natural butters and oils that are melted together to make a nourishing lotion bar.

Make your own all-natural lotion bar with this easy recipe.

This bar is non-greasy and once applied the skin absorbs the lotion keeping your skin moisturized all day. Be sure to wash hands after applying lotion to skin. You will find this recipe uses five ingredients plus a fragrance oil which is optional but I’d like to explain a little bit on why I use so many ingredients in this recipe whereas other recipes may use only three ingredients.

Reasons for using 5 ingredients: Quality!

That’s right. One word to describe this lotion bar is “quality”. When I created this lotion bar I wanted to make a bar that was a unique recipe and effective in moisturizing my skin. Not just moisturize it like a “lotion” but one that would give my skin a deep penetrating and lasting softness all day long. And that is exactly what the end result is with this recipe. So what goes into my lotion bar recipe?

Beeswax Pellets/Pastilles

Beeswax is commonly used in many cosmetics. It is derived from honeybees. There are three types of beeswax and I’d like to share the difference so you will know which one is the proper one to use.

Beeswax types: yellow, white and beeswax absolute.

• Yellow beeswax is the raw product, fully refined and safe for making lotion bars.
• White beeswax is naturally bleached through sunlight and moisture. This type of beeswax is also safe for making lotion bars.
• Beeswax absolute is yellow and has been extracted from the honeycomb with solvents or chemicals. Not recommended.

Using 100% beeswax in this lotion bar recipe works to keep skin soft and hydrated.

Shea Butter

Shea butter comes from a fat extracted from the nut of the African shea tree. It is widely used in cosmetics, moisturizers, lotions and lip balms. Even though shea butter is solid at room temperature it has a nice buttery rich consistency when melted and added to the other ingredients in this recipe. Shea butter is not only beneficial for protecting, conditioning and moisturizing dry or rough skin but it also has natural anti-inflammatory properties that aid in treating arthritis. When buying shea butter I always make sure the product is 100% pure.

Cocoa Butter

Another 100% pure butter I use, which is also a natural moisturizer, is cocoa butter. Cocoa butter can smooth out scars, wrinkles and other marks on the skin. It’s real popular for moisturizing dry skin. Cocoa butter smells a lot like chocolate. Cocoa butter is solid at room temperature and must be melted whereas shea butter is a slight softer butter.

Jojoba Oil

Jojoba oil is naturally gentle and non-irritating therefore making it suitable for all skin types. It balances oily skin, soothes sensitive skin, helps heal acne and hydrates dry skin.

Sweet Almond Oil

Another moisturizing ingredient used in this recipe is Sweet Almond Oil. Sweet almond oil contains natural fatty acids that help your skin retain moisture and can help heal chapped and irritated skin. Again, making it a perfect product for this lotion bar recipe.

Optional Ingredient:

Fragrance Oil:

Fragrance oils are totally optional with this recipe. Since I make my own soap bars (see my soap recipe here) I like to make my lotion bar with the same fragrance. I personally like to use nag champ. Nag champ is considered the “hippie fragrance”. It resembles the smell of incense. It is a light warm fragrance that carries some florals with a musky, very light patchouli, vanilla and sandalwood base. I find it also has a clean powdery scent.

When making lotion bars you will need some type of mold.

When making lotion bars the best type of mold to use is a silicone mold of some type because it makes removing the lotion bar from the mold easy peasy.

Silicone Baking Cups

When I initially made my first bars I used silicone baking cups. Although the baking cups worked well I prefer to use a bigger mold.

Silicone Circle Mold

I really like using a mold like this 6 cavity silicone circle mold to make lotion bars. If you don’t mind spending a bit more on a mold check out Brambleberry.com molds (that is what I used for this recipe). This recipe will make two lotion bars and can be tripled to make six bars if desired. If you plan on making more than two bars be sure to double or triple the ingredients.

Let’s Make Lotion Bars!

Ingredients for making 2 lotion bars:

• 1.5 ounce Beeswax pellets/pastilles
• 0.5 ounce Shea butter
• 1.5 ounce Cocoa Butter
• 1 ounce Jojoba oil
• 1 ounce Sweet Almond Oil
• 4ml Fragrance Oil (optional)

One more thing: you will want to use a kitchen scale for measuring the ingredients.

Instructions:

Measure Ingredients and Melt

Measure out all ingredient except the fragrance oil and place in a small saucepan. Melt over medium heat.

Add Fragrance

Once melted remove from heat and if using fragrance oil add 4ml and stir to combine.

Pour into Mold and Set

Place mold on a baking pan and pour liquid into mold.

Carefully move baking pan to refrigerator and allow to cool for at least one hour. Remove from refrigerator and the liquid should have solidified. Invert mold and gently press center to pop lotion bar out of the mold. Wrap bars individually in wax paper until ready to use. Store at room temperature. If you are in a warmer climate store the lotion bar in a cool location.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING MOISTURIZING LOTION BARS AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

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DIY All-Natural Moisturizing Lotion Bar Recipe

Make an all-natural moisturizing lotion bar that will leave your skin soft, subtle, and smooth.

Course Beauty and Personal Care

Cuisine American

Keyword diy, Do it yourself, lotion bar

Prep Time 15 minutes

Cook Time 0 minutes

allow to set in refrigerator 1 hour

Total Time 1 hour 15 minutes

Servings 2 bars

Author jettskitchen.com

Ingredients

• 1.5 ounce Beeswax pellets / pastilles
• 0.5 ounce Shea butter
• 1.5 ounce Cocoa Butter
• 1 ounce Jojoba oil
• 1 ounce Sweet Almond Oil
• 4 ml Fragrance oil (optional)

Instructions

1. Measure Ingredients and Melt

   Measure out all ingredient except the fragrance oil and place in a small saucepan. Melt over medium heat.

2. Add Fragrance

   Once melted remove from heat and if using fragrance oil add 4ml and stir to combine.

3. Pour into Mold and Set

   Place mold on a baking pan and pour liquid into mold. Carefully move baking pan to refrigerator and allow to cool for at least one hour. Remove from refrigerator and the liquid should have solidified. Invert mold and gently press center to pop lotion bar out of the mold. Wrap bars individually in wax paper until ready to use. Store at room temperature. If you are in a warmer climate store the lotion bar in a cool location.

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home! 

See disclosure policy for more information!

If you love bing cherries you are absolutely going to love this sweet bing cherry pie recipe!

Every time I make this recipe it reminds my husband of that Mother Goose nursery rhyme, Little Jack Horner. You know the one?

Little Jack Horner sat in a corner eating his Christmas pie. He put in his thumb and pulled out a plum and said, “What a good boy am I”!

Oh yeah, if you can, picture this in your mind!

Of course, my husband has to act it out too! LOL.

Actually, it really does look like a small plum on the end of his thumb. LOL

Throw Back Thursday

One of my favorite memories of making cherry pie is when we had a small cherry tree and I would make fresh cherry pie with our home grown cherries.

They weren’t bing cherries but they were just as good. Needless to say that cherry tree died. So in 2017 we planted a bing cherry tree. Unfortunately, I still buy bing cherries at the store.

The photo below was prior to my blogging days. But such a great memory that I though I would share. #TBT

Two things I recommend when pitting cherries is to wear an apron and disposal kitchen gloves . Or at least wear black clothing or something you don’t care about getting ruined.

As for the gloves, they will protect your hands and fingernail from turning black.

Cherry Pitter Stoner

Looking for a cherry pitter stoner? Check out this one here. When pitting cherries be sure all the pits are removed or someone will be making an emergency visit to the dentist.

Bing Cherry Pie Recipe

Ingredients:

Pie

• 1 box Pillsbury Pie Crust (2 crust: top and bottom)
• 4 cups fresh bing cherries (pits and stems removed)
• 1 fresh lemon juiced
• 1/2 teaspoon almond extract
• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour plus more rolling out dough
• 2 Tablespoons cold unsalted butter , cut into small pieces

Almond Topping

• 2 Tablespoons whole milk
• 2 Tablespoons granulated sugar
• 1/4 cup sliced almonds

Directions:

Heat oven to 425 degrees Fahrenheit. Allow pie crusts to come to room temperature.

Combine ingredients and rest

In a large bowl combine cherries, lemon juice, and almond extract. Combine flour and sugar and add to cherries. Stir to combine and set aside for about 15 minutes.

Prepare Crusts

Lightly flour a work surface. Remove crust from packaging and unroll. Place bottom crust atop of flour and gently roll bottom crust with a rolling pin just to make it smooth. Place evenly in 9-inch glass pie plate.

Re-flour surface and gently roll out top crust just to make it smooth. Using a knife or pastry knife cut dough into 1-2 inch strips.

Fill Pie Crust

Pour cherry mixture into pie plate and dot with butter.

Make Lattice Top

To make lattice crust place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust.

Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim and seal by pinching.

Almond Topping

In a small saucepan combine milk, sugar and almonds. Cook over medium heat and bring to a boil, stirring constantly for about 2 minutes.

Brush over lattice dough.

Protect Crust Edges

To protect pie crust edges from overcooking or burning place foil around edges of pie or use a pie crust shield.

Place pie on a baking sheet covered with parchment paper. Note: this step is necessary in case the pie should boil over while baking and plus having the parchment paper in place makes for an easy clean-up.

Bake

Bake pie for 30 minutes. Remove pie shield and continue baking for 15 minutes or until crust is golden brown and juice is bubbling.

Cool on baking rack at least 2 hours prior to serving.

Serve bing cherry pie with my homemade vanilla bean ice cream.

Products Recommended or Used to Make This Recipe

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR SWEET BING CHERRY PIE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

Please come back and give this recipe some stars and tell all my readers how you liked it!

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Sweet Bing Cherry Pie Recipe

It's fun eating bing cherries by the handfuls wouldn't you agree? Take those cherries and make this delicious sweet almond bing cherry pie recipe.

Course Dessert

Cuisine American, country cooking

Keyword almonds, bing cherries, cherries, cherry pie

Prep Time 30 minutes

Cook Time 45 minutes

Cooling Time 2 hours

Total Time 3 hours 15 minutes

Servings 8 servings

Author jettskitchen.com

Ingredients

Pie

• 1 package Pillsbury Pie Crust (2 crusts: top and bottom)
• 4 cups fresh bing cherries pits and stems removed
• 1 fresh lemon juiced
• 1/2 teaspoon almond extract
• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour plus more for rolling out dough
• 2 Tablespoons cold unsalted butter cut into small pieces

Almond Topping

• 2 Tablespoons whole milk
• 2 Tablespoons granulated sugar
• 1/4 cup sliced almonds

Instructions

1. Heat oven to 425 degrees Fahrenheit. Allow pie crusts to come to room temperature.

2. In a large bowl combine cherries, lemon juice, and almond extract. Combine flour and sugar and add to cherries. Stir to combine and set aside for about 15 minutes.

3. Lightly flour a work surface. Remove crust from packaging and unroll. Place bottom crust atop of flour and gently roll bottom crust using a rolling pin just to make it smooth. Place evenly in 9-inch glass pie plate.

   Re-flour surface and gently roll out top crust just to make it smooth. Using a knife or pastry knife cut dough into 1-2 inch strips.

4. Pour cherry mixture into a 9-inch glass pie plate and dot with butter.

5. To make lattice crust place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust.

   Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim and seal by pinching.

6. In a small saucepan combine milk, sugar and almonds. Cook over medium heat and bring to a boil, stirring constantly for about 2 minutes.

   Brush over lattice dough.

7. TIP:

   To protect pie crust edges from overcooking or burning place foil around edges of pie or use a pie crust shield.

   Place pie on a baking sheet covered with parchment paper. Note: this step is necessary in case the pie should boil over while baking and plus having the parchment paper in place makes for an easy clean-up.

8. Bake pie for 30 minutes. Remove pie shield and continue baking for an additional 15 minutes or until crust is golden brown and juice is bubbling.

   Cool on baking rack at least 2 hours prior to serving.

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home! 

See disclosure policy for more information!

This All Natural Creamy Lip Balm is easy to make and aids in healing cracked lips. Main ingredients: beeswax, coconut oil, jojoba oil, and shea butter. 

Looking for a DIY recipe for an all natural creamy lip balm?

Make this Do-It-Yourself natural creamy lip balm in as little as thirty minutes or less. Ingredients include beeswax, coconut oil, jojoba oil, shea butter and an essential oil of your choice.

This recipe will leave your lips super soft with a little shine. If you prefer more of a Chapstick type of lip balm please try my other recipe for All Natural Lip Balm. That recipe only has three ingredients and leaves no shine.

Beeswax Pellets/Pastilles

Beeswax is a common product used in cosmetics and is derived from honeybees. For a honeybee to obtain 1 pound of beeswax it must ingest 9-10 pounds of honey and visit almost 18-20 million flowers.  Absolutely amazing isn’t it!? As the ole saying goes, “Busy as a bee” proves its point. Using beeswax in lip balm recipes works as a skin softener. It aids in the healing of cracked or dry lips and prevents lips from becoming chapped.

There are three types of beeswax: yellow, white and beeswax absolute.

• Yellow beeswax is the raw product, fully refined and safe for making lip balms.
• White beeswax is naturally bleached through sunlight and moisture. It too is safe for making lip balms.
• Beeswax absolute is yellow and has been extracted from the honeycomb with solvents. Not recommended.

Coconut Oil

Coconut oil is used primarily for its moisturizing effects making it ideal for chapped lips. Since coconut oil can be found in liquid or solid form this recipe calls for the solid form.

Jojoba Oil

Jojoba oil has been known as a folk medicine to treat many ailments back in the day. Today, it is used to treat acne, psoriasis, sunburns and chapped skin. Jojoba oil is naturally gentle and non-irritating therefore making it suitable for all skin types. Jojoba oil is great for hydrating dry skin making it a perfect ingredient for a lip balm.

Shea Butter

Shea butter is a fat extracted from the nut of the African shea tree. It is widely used in cosmetics, moisturizers, and lotions. Shea butter is solid at room temperature and when melted it has a buttery rich consistency. Shea butter is ideal for using in lip balms and body butters.

Essential Oils

The following essential oils are generally safe when making lip balms:

• Camphor (intended for cold sores. Use 1-2 drops for adults only)
• Clove (very warming, use 1 to 2 drops)
• Lemon (distilled, not cold pressed)
• Lime (distilled not cold-pressed)
• Mandarin
• Orange
• Peppermint
• Spearmint
• Tangerine – my favorite!
• Tea Tree Oil (anti-bacterial, anti-viral. Use sparingly, short-term and only in adults)
• Vanilla Absolute

The above essential oils are only recommendations. You can always add your own creation or combination.

How to make All Natural Creamy Lip Balm

Ingredients and Supplies

• 1 Tablespoon Beeswax Pellets (10g)
• 1 Tablespoon Coconut Oil (15g)
• 10 drops of Essential Oil – we used orange
• 1 Tablespoon Jojoba Oil (15g)
• 1 Tablespoon Shea Butter (15g)
• Lip Balm Containers (This recipe will make about twelve 0.15oz tubes)
• Glass Dropper
• Labels (optional) – free PDF version of template to download located on bottom of page
• small pan for melting
• Paper towels
• Rubber band

Directions

Set up and melt ingredients

Make sure all your equipment is clean and dry. Open lip balm containers, place rubber band around containers and arrange on paper towel. Melt beeswax, coconut oil, jojoba oil and shea butter over low heat until dissolved. Remove from heat and stir in essential oil.

Fill lip balm tubes

Using a glass dropper, fill each lip balm container as full as you can without overflowing (if the mixture begins to thicken reheat and continue filling containers).

Cool Down

Allow lip balm containers to sit undisturbed for about 5 minutes to solidify. Once all the tubes are cooled apply lids, labels and enjoy! Be sure to share a tube of all natural creamy lip balm with your friends and co-workers. These lip balm tubes make great gifts!

I AM EXCITED YOU ARE VIEWING JETT’S ALL NATURAL CREAMY LIP BALM RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

WANT MORE RECIPES LIKE THIS?

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Making Lip Balm Is Fun But Making An All Natural Tinted Lip Balm Is Much More Exciting!

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5 from 9 votes

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All Natural Creamy Lip Balm

This All Natural Creamy Lip Balm is easy to make and aids in healing cracked lips. Main ingredients: beeswax, coconut, jojoba oil, and shea butter. 

Course Beauty and Personal Care

Cuisine American, Dairy Free, Gluten-Free, Vegetarian

Keyword all natural lip balm, creamy lip balm, lip balm

Prep Time 10 minutes

Cook Time 15 minutes

Cooling time 5 minutes

Total Time 30 minutes

Servings 12 tubes

Author jettskitchen.com

Ingredients

• 1 Tablespoon Beeswax Pellets (10g)
• 1 Tablespoon Coconut Oil (15g)
• 10 drops essential oil – we used orange
• 1 Tablespoon Jojoba Oil (15g)
• 1 Tablespoon Shea Butter (15g)

Instructions

1. Set up and melt ingredients

   Make sure all your equipment is clean and dry. Open lip balm containers, place rubber band around containers and arrange on paper towel closely together.

   Melt beeswax, coconut oil, jojoba oil, and shea butter over low heat until dissolved.

   Remove from heat and stir in essential oil (we used orange)

2. Fill lip balm tubes

   Using a glass dropper, fill each lip balm container as full as you can without overflowing (if the mixture begins to thicken reheat and continue filling containers).

3. Cool down

   Allow lip balm containers to sit undisturbed for about 5 minutes to solidify. Once all the tubes are cooled apply lids, labels and enjoy! Be sure to share a tube of all natural creamy lip balm with your friends and co-workers. These lip balm tubes make great gifts!

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home!

See disclosure policy for more information!

This all natural lip balm recipe is easy and can be completed in as little as ten minutes. Beeswax, coconut oil and an essential oil of choice.

The best DIY recipe for an all natural lip balm

You will like making this simple Do-It-Yourself three ingredient all natural lip balm recipe. Ingredients include beeswax, coconut oil and an essential oil of choice.

Beeswax Pellets/Pastilles

Beeswax is commonly used in cosmetics. It is derived from honeybees. For the honeybee to obtain one pound of beeswax it must ingest 9-10 pounds of honey and visit almost 18-20 million flowers.  Absolutely amazing! As the ole saying goes, “Busy as a bee” proves its point. Using beeswax in lip balm recipes works as a skin softener. It aids in the healing of cracked or dry lips and prevents lips from becoming chapped.

There are three types of beeswax: yellow, white and beeswax absolute.

• Yellow beeswax is the raw product, fully refined and safe for making lip balms.
• White beeswax is naturally bleached through sunlight and moisture. It too is safe for making lip balms.
• Beeswax absolute is yellow and has been extracted from the honeycomb with solvents. Not recommended.

Coconut Oil

Coconut oil is used primarily for its moisturizing effects. Making it ideal for chapped lips. Since coconut oil can be found in liquid or solid form this recipe calls for the solid form.

Essential Oils For Lip Balms

Adding essential oils is only recommendation. You can always add your own creation or combination or none at all. The following essential oils are usually safe when making lip balm:

• Camphor (intended for cold sores. Use 1-2 drops for adults only)
• Clove (very warming, use 1 to 2 drops)
• Lemon (distilled, not cold pressed)
• Lime (distilled not cold-pressed)
• Mandarin
• Orange
• Peppermint
• Spearmint
• Tangerine – my favorite!
• Tea Tree Oil (anti-bacterial, anti-viral. Use sparingly, short-term and only in adults)
• Vanilla Absolute

Three Ingredient All Natural Lip Balm Recipe

Ingredients and Supplies

• 1 Tablespoon Beeswax Pellets (10g)
• 1 Tablespoon Coconut Oil (15g)
• 5-7 drops of Essential Oil – we used lemon
• Lip Balm Containers – (this recipe will make five 0.15oz lip balm tubes)
• Glass Dropper
• Labels (optional)
• small pan for melting
• Paper towels

Directions

1. Make sure all your equipment is clean and dry.
2. Open lip balm containers and arrange on paper towel closely together.
3. Melt beeswax and coconut oil over low heat until dissolved.
4. Remove from heat and stir in essential oil.
5. Using a glass dropper, fill each lip balm container as full as you can without overflowing (if the mixture begins to thicken or solidify slowly reheat and continue filling containers).
6. Allow lip balm containers to sit undisturbed for about 5 minutes to solidify. Once all the tubes are cooled apply lids, labels and enjoy! Be sure to share a tube of all natural creamy lip balm with your friends and co-workers. These lip balm tubes make great gifts!

I AM EXCITED YOU ARE VIEWING JETT’S ALL NATURAL LIP BALM RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

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Free Printable Labels

Our artwork for the labels were created on PicArt for Android and transferred to the Avery template 22806.

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Taking too long?

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Print

All Natural Lip Balm

You will like this simple three ingredient all natural lip balm recipe. Making your own lip balm is easy and can be completed in as little as ten minutes or less using beeswax, coconut oil and an essential oil of your choice.   

Course Beauty and Personal Care

Cuisine American, Vegetarian

Keyword all natural lip balm, lemon lip balm, lip balm

Prep Time 10 minutes

Cook Time 10 minutes

Cooling time 5 minutes

Total Time 25 minutes

Author jettskitchen.com

Ingredients

• 1 Tablespoon Beeswax Pellets
• 1 Tablespoon Coconut Oil
• 5-7 drops Essential Oil

Instructions

1. Make sure all your equipment is clean and dry.

2. Open lip balm containers and arrange on paper towel closely together.

3. Melt beeswax and coconut oil over low heat until dissolved.

4. Remove from heat and stir in essential oil. 

5. Using a dropper, fill each lip balm container as full as you can without overflowing (if the mixture begins to thicken reheat and continue filling containers).

6. After 5 minutes lip balm containers should be dry.

7. Apply labels and enjoy!

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