@itsrhandiemae_recos: Love this sm!!💋 #g2g #g2gbrighteninglipserum #lipserum #glad2glow

Rhandie Mae

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Saturday 21 March 2026 05:30:00 GMT

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Comments

pinksassy🌸🎀 :

Gandaaaa💓

2026-03-22 01:23:55

4

Maria :

ano pong taste and smell nya? depende po ba dun sa fruits sa shade names nila?

2026-06-14 13:57:18

2

Katie :

mabilis maubos? ilang months tinatagal?

2026-07-21 07:18:07

1

Yaraa 𐙚 :

ganda nyan🥰

2026-03-21 08:47:31

2

𝜗𝜚 ࣪𝐦𝐢𝐧𝐉𝐢𝐧˖ ִ𐙚 :

nasubukan ko yn di sya drying sa lips pero mabilis mawala kulay nyaa

2026-06-13 07:21:21

2

ela.recos :

wanna try❤️

2026-03-21 18:08:57

1

mamamopurple00 :

maem your sando😭❤️

2026-04-05 11:56:50

3

t i n i n i n t i n e🐧🎀 :

want!😍

2026-03-22 02:39:38

2

mami_debz&dale :

gandaaaaa

2026-03-21 09:30:37

2

Ashrica Lynshee :

Link nang top be. Thanks

2026-06-21 07:16:29

1

shellyy✯ :

gandaaa 😍

2026-03-21 15:46:22

2

rian :

Love this

2026-03-22 11:19:29

0

qt_kha_ :

pretty

2026-03-21 13:45:32

1

casy ❤︎ :

so juiccyyy

2026-03-21 11:53:48

1

alaiysia :

drop the link sis

2026-03-22 07:33:54

1

xoxo :

ang gandaaa

2026-03-21 15:46:56

1

_thatsmecath :

love the shade 🥰

2026-03-21 13:42:22

1

yangyang :

gandaaa🥰

2026-03-21 12:24:13

1

lara :

ang ganda naman

2026-03-21 15:01:45

0

xo, rory ⋆˚࿔ ⋆.𐙚 ̊ :

love the shade

2026-03-21 07:58:41

2

Giezel :

what shade?

2026-04-30 03:23:08

1

yeyenfindsss :

ang gandaaaaa! 😩✨

2026-03-22 04:25:27

1

Raylene🍃✨ :

ang ganda pala sa lips nyan

2026-03-21 11:42:51

1

suzzy :

bat ang kapal po ng labi nyo sa taas?😭

2026-05-05 04:52:36

3

Mommy Ra 🧿୨ৎ :

ang gandaaa

2026-03-22 04:00:12

0

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Other Videos

For full instructions and a tester recipe go to suagrologie.com Ingredients for 2 cups of caramel: - 1 ½ cups (300g) white granulated sugar - ½ teaspoon lemon juice (strained) or vinegar - 1 cup (240g) heavy cream (warmed slightly) - ½ cup (113g) unsalted butter, sliced into 1 TB chunks (any temp is fine) - 3 tablespoons black cocoa, sifted to remove clumps -½ to 1teaspoon fine or kosher salt 1. Set up your ingredients. Warm the heavy cream up to at least room temp (you can use a microwave), cut the butter into chunks, and sift the black cocoa into a small bowl. 2. Add the acid to the sugar. ‍Heat the saucepan on medium-high. Meanwhile, while your pan is heating up, place your sugar in a bowl, add the citrus juice or vinegar, and rub it into the sugar for a bit with your fingers or a spatula. 3. Melt sugar incrementally. ‍Add enough sugar to create a thin layer (about 1/4 inch or 6mm) of sugar on a thick-bottomed saucepan. Cook on medium heat, stirring constantly with either a wooden spoon or a silicone spatula. At first, it will seem like you’re just stirring around dry sugar crystals, but you are distributing the heat throughout. Then, the sugar will first look a little wet directly where it touches the pan, then turn clear. Now sprinkle on some more sugar. It doesn’t have to be precise, but enough so that when you stir, the sugar easily combines, and everything gets a little wet. Once that is somewhat dissolved, add more sugar. Repeat this until all the sugar is added. Now, as you stir, you may see chunks here or there. Don’t worry; just keep stirring, and the chunks will dissolve. The sugar will turn bitter as it gets dark, and also, continue cooking even when you remove it from the heat since the pan will still be hot, so remove the pan from heat once the sugar is uniformly melted and a light amber/honey color. 4. Add heavy cream to melted sugar. Carefully and slowly pour in the warm, heavy cream while stirring constantly with the spatula. It will produce a good amount of steam, so be careful. It may be thick or lumpy when you do this, but don’t worry; just keep stirring, and it will eventually mix. If you find that it forms a big sugary mass even after adding all the cream and stirring, place the pan back on the heat source and cook on medium heat while stirring. This will increase the temperature of the sugar so that it can combine with the heavy cream more easily.‍ 5. Add black cocoa powder. ‍Pour in the sifted black cocoa powder and use a whisk or spatula to distribute. ‍ 6. Add butter. Add the unsalted butter and a pinch of salt. Stir until all the butter has melted and give it a taste. Add more salt if needed.‍ 7. Pour into a glass container. The mixture will still be hot, so be careful when adding to your glass container. Allow the sauce to cool at room temperature before using. The caramel will seem a bit runny at this point but will thicken slightly as it cools, which will have the consistency of a thick honey. If want it thinner and runnier, you can warm it and add a splash of water or milk to thin it out. To store, you can keep this in the fridge for at least a month. The high sugar content and low water content usually keep it safe for at least that long.

For full instructions and a tester recipe go to suagrologie.com Ingredients for 2 cups of caramel: - 1 ½ cups (300g) white granulated sugar - ½ teaspoon lemon juice (strained) or vinegar - 1 cup (240g) heavy cream (warmed slightly) - ½ cup (113g) unsalted butter, sliced into 1 TB chunks (any temp is fine) - 3 tablespoons black cocoa, sifted to remove clumps -½ to 1teaspoon fine or kosher salt 1. Set up your ingredients. Warm the heavy cream up to at least room temp (you can use a microwave), cut the butter into chunks, and sift the black cocoa into a small bowl. 2. Add the acid to the sugar. ‍Heat the saucepan on medium-high. Meanwhile, while your pan is heating up, place your sugar in a bowl, add the citrus juice or vinegar, and rub it into the sugar for a bit with your fingers or a spatula. 3. Melt sugar incrementally. ‍Add enough sugar to create a thin layer (about 1/4 inch or 6mm) of sugar on a thick-bottomed saucepan. Cook on medium heat, stirring constantly with either a wooden spoon or a silicone spatula. At first, it will seem like you’re just stirring around dry sugar crystals, but you are distributing the heat throughout. Then, the sugar will first look a little wet directly where it touches the pan, then turn clear. Now sprinkle on some more sugar. It doesn’t have to be precise, but enough so that when you stir, the sugar easily combines, and everything gets a little wet. Once that is somewhat dissolved, add more sugar. Repeat this until all the sugar is added. Now, as you stir, you may see chunks here or there. Don’t worry; just keep stirring, and the chunks will dissolve. The sugar will turn bitter as it gets dark, and also, continue cooking even when you remove it from the heat since the pan will still be hot, so remove the pan from heat once the sugar is uniformly melted and a light amber/honey color. 4. Add heavy cream to melted sugar. Carefully and slowly pour in the warm, heavy cream while stirring constantly with the spatula. It will produce a good amount of steam, so be careful. It may be thick or lumpy when you do this, but don’t worry; just keep stirring, and it will eventually mix. If you find that it forms a big sugary mass even after adding all the cream and stirring, place the pan back on the heat source and cook on medium heat while stirring. This will increase the temperature of the sugar so that it can combine with the heavy cream more easily.‍ 5. Add black cocoa powder. ‍Pour in the sifted black cocoa powder and use a whisk or spatula to distribute. ‍ 6. Add butter. Add the unsalted butter and a pinch of salt. Stir until all the butter has melted and give it a taste. Add more salt if needed.‍ 7. Pour into a glass container. The mixture will still be hot, so be careful when adding to your glass container. Allow the sauce to cool at room temperature before using. The caramel will seem a bit runny at this point but will thicken slightly as it cools, which will have the consistency of a thick honey. If want it thinner and runnier, you can warm it and add a splash of water or milk to thin it out. To store, you can keep this in the fridge for at least a month. The high sugar content and low water content usually keep it safe for at least that long.

Sudaderas

Hộp đựng đũa được cất trên tường, thuận tiện cho việc vệ sinh, đẹp và thiết thực!! #hopdungduathiadantuong #giadungnhabep #tienich #thietthuc #jizonguyen

Hộp đựng đũa được cất trên tường, thuận tiện cho việc vệ sinh, đẹp và thiết thực!! #hopdungduathiadantuong #giadungnhabep #tienich #thietthuc #jizonguyen

ternyata kuncinya pake moist yg cocok buat kulit, bestt bgtt moist azeclair panthenol dorskin #dorskin #azeclair #panthenol #moisturizerviral #glowing

ternyata kuncinya pake moist yg cocok buat kulit, bestt bgtt moist azeclair panthenol dorskin #dorskin #azeclair #panthenol #moisturizerviral #glowing

Nước tẩy trang giá học sinh - sinh viên mà tẩy sạch dịu nhẹ da , mua 1 tặng 1 nữa nè tham khảo thử @SOINLAB nga mí bà #soinlab #nuoctaytrang #taytranggiare #nguyenlieungoainhap

Nước tẩy trang giá học sinh - sinh viên mà tẩy sạch dịu nhẹ da , mua 1 tặng 1 nữa nè tham khảo thử @SOINLAB nga mí bà #soinlab #nuoctaytrang #taytranggiare #nguyenlieungoainhap

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