- A clean 16 ounce plastic soda bottle
- 1/2 cup 20-volume hydrogen peroxide liquid
- 1 Tablespoon (one packet) of dry yeast
- 3 Tablespoons of warm water
- Liquid dish washing soap
- Food coloring
- Small cup
1. Hydrogen peroxide can irritate skin and eyes, so ask an adult to carefully pour the hydrogen peroxide into the bottle.
2. Add 8 drops of your favorite food coloring into the bottle.
3. Add about 1 tablespoon of liquid dish soap into the bottle and swish the bottle around a bit to mix it.
4. In a separate small cup, combine the warm water and the yeast together and mix for about 30 seconds.
5. Pour the yeast water mixture into the bottle and watch the foaminess begin!
- One box of Arm & hammer Baking soda
- About 3/4- 1cup of canola oil
- Dribble your oil in the baking soda and mix it, until it starts to clump (about 3/4 of a cup oil to one box of baking soda).
- Gradually work in the baking soda on the sides of the bowl until it’s all incorporated.
- It becomes “packable” snow pretty immediately- and you can always add additional oil if you need, so start slow.
- Less is definitely more in this concoction! The Baking soda is what makes it super white and also so finely powdered- so that ingredient is vital.
- Even when they are room temperature this snow has a cool feel to it NATURALLY! But if you really want a chill, put the ingredients in the refrigerator for an hour before mixing!
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1 tablespoon sugar
- 4 cups crushed ice
- 4 tablespoons salt
- 2 quart size Zip-loc bags
- 1 gallon size Zip-loc freezer bag
- Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking.
- Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized.
- Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag.
- Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture.
- Five to eight minutes is adequate time for the mixture to freeze into ice cream.
- 1 cup water
- 1.5-2 cups corn starch
- a few drops of food coloring of your choice
- Start with the water in a bowl and start adding the corn starch to it
- When you're getting close to adding 1.5 cups of the corn starch, start adding it in more slowly and mixing it in with your hand. The goal is to get a consistency where the Oobleck reaches a state that is the liquid and yet solid.
- Sometimes you will need more cornstarch. If so, keep adding more than the initial 1.5 cups. If you add too much, just add some water back into it..
- Borax (found in the laundry section of the store)
- Cornstarch (found in the baking section of the store)
- White glue (e.g., Elmer's glue - makes an opaque ball) or blue or clear school glue (makes a translucent ball)
- Warm water
- Food Coloring (optional)
- Label one cup 'Borax Solution' and the other cup 'Ball Mixture'.
- Pour 2 tablespoons warm water and 1/2 teaspoon borax powder into the cup labeled 'Borax Solution'. Stir the mixture to dissolve the borax. Add food coloring, if desired.
- Pour 1 tablespoon of glue into the cup labeled 'Ball Mixture'. Add 1/2 teaspoon of the borax solution you just made and 1 tablespoon of cornstarch. Do not stir. Allow the ingredients to interact on their own for 10-15 seconds and then stir them together to fully mix. Once the mixture becomes impossible to stir, take it out of the cup and start molding the ball with your hands.
- The ball will start out sticky and messy, but will solidify as you knead it.
- Once the ball is less sticky, go ahead and bounce it!
- You can store your plastic ball in a sealed ZIPLOC BAG when you are finished playing with it.