Quote Originally Posted by CTom View Post
Try mixing the red using a couple drops less, then after having a chance to see if its the transparent red you want, you can add some raw plastic to your cooked color to thin it out and make it transparent. Lots of colors can be brought back to transparent after the initial cooking but it seems that the initial cooking is needed to "set" the color.
CTom, when do You add the raw plastic? before heating the red again or heat red and stir in raw plastic?CF