10 Tbsp. baking soda
5 Tbsp. cornstarch
5 Tbsp. citric acid
5 droppers full Fragrance Oil OR Essential Oil
2 Tbsp. melted cocoa butter
2 Tbsp. almond oil (add to the cocoa butter a little at a time to keep the cocoa butter in liquid form while adding oil to the dry ingredients)

Get lumps out of soda and cornstarch either by sifting or stirring down. Add dry ingredients together in food processor (or blender). Now the tricky part: drizzle the almond oil and the Fragrance Oil (OR Essential Oil) into the dry ingredients in order to "bind" the dry ingredients together. You'll probably reach a point where you'll have to take the mixture from the blender or food processor and put into a bowl. Continue to add oil and mix with fingers. You want a consistency where the mixture "starts" to cling together when pressed together to form a ball. You won't get a ball that will hold together well, but shows the start of it. Now is time to pack into molds (Wilton candy molds work great for this, but try to avoid any that have a very shallow surface area which would be too weak to stand up to being handled, such as small leaves or petal tips, etc.) Pack the mixture down very hard and put the molds into the freezer for about 2 hours. Remove the molds from the freezer, pop the fizzies out and put them on a baking sheet covered with parchment paper. Bake at very low temperature (100 -150 degrees) for about 45 minutes. Let cool before touching. They should be hard enough to pick up without crumblin. Leave them on the cookie sheet to continue to harden if needed.

The detail of the molded fizzies is unbelievable! You can also use Pearle sent powder, if desired and add it while stirring the dry ingredients together.

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