Sugaring is an inexpensive, easy way to remove unwanted hair. If you know what you’re doing, it’s a process that you can easily do yourself at home. Because of its non-toxic ingredients, it’s great for sensitive skin, and the results last much longer than shaving. Many people confuse sugaring with waxing with sugar-based wax but it’s a different process altogether. Unlike waxing, sugaring paste doesn’t require the use of cloth strips, and it’s used at room temperature. Once you get the hang of this, you’ll probably never go back to regular waxing again.
Sugaring is so popular because it is a gentle, natural alternative to other hair removal methods. It seems to be similar to common waxing but using only 100% natural ingredients it’s technique works the paste right into the hair follicle openings to wrap around the hair deep down. Sugaring removes the hair from the root but due to the ingredients in the sugar paste and the technique employed it hardly irritates the skin and is therefore perfect for sensitive or allergy-prone skin types. It is universally effective for all hair types and colors and you can use it on any part of your body and face.
2 cups sugar (white, granulated)
1/4 cup lemon juice
1/8 cup water
- Mix the ingredients in a saucepan and turn the heat up to high. You do not want this to turn red/dark. Getting dark just means the sugar is caramelizing (breaking down). If you heat it up slowly (simmer) for a long time, it will get dark. If you heat it fast (boil) for a short time, it’ll stay light. All the salon products are light, and I don’t see what good caramelizing the sugar is, so let’s avoid that. You want to boil it (not simmer) until it hits 260 degrees F (hard ball stage).
- Careful: you have to watch the pot and make sure it doesn’t boil over and make a mess. It’s OK if it gets a little hotter than 260 degrees, but you’ll be unable to use the sugar paste if it doesn’t get hot enough: so err on the side of too hot. Get a candy thermometer to eliminate guesswork. It takes about 9-12 minutes to boil out the water, depending on how hot your stove is.
- The result is a supersaturated sugar solution. The lemon juice (any acid will do) prevents crystallization of the supersaturated solution. It inverts the sugar into its two simpler components, fructose and glucose, which interfere with the re-formation of sugar crystals. Let it cool back to room temperature. You can do this in a fridge, if you want.