As soon as we smelled new Raspberry Jam Fragrance Oil, we knew it was perfect for bath bombs. These Raspberry Jam Bubbling Bath Truffles are part bath bomb, part bubble bar, and part bath truffle. Raspberry Jam Fragrance Oil gives them a sweet, fruity, and completely delicious scent.
This recipe consists of baking soda, citric acid, and SLSA. The baking soda and citric acid create a mild fizzing reaction. The SLSA creates small, creamy bubbles. Because this recipe contains plenty of shea butter, cocoa butter, and a touch of raspberry seed oil, it doesn’t create large and fluffy bubbles. If you’re after more bubbles, this recipe may be more up your alley.
This recipe is a very slight twist on the recipe used for the Salted Caramel Bath Truffles, Mermaid Bubble Bath Truffles, and the Rainbow Bubbling Bath Truffles. In this batch we added more butter and oil, as well as more polysorbate 80 to help emulsify it.
With these changes, we found the dough was a little bit softer. This means the bars don’t crumble when cut, which is great. But they are a bit more tricky to shape. We found gently shaping each bar with your hand helped prevent a flat truffle.
Raspberry Jam Bubbling Bath Truffle
What You Need:
25 oz. Sodium Bicarbonate (Baking Soda)
7 oz. Citric Acid
13 oz. SLSA
2.5 oz. Cream of Tartar
5.5 oz. Cocoa Butter
5 oz. Shea Butter
1 oz. Raspberry Seed Oil
1.5 oz. Liquid Glycerin
1 oz. Polysorbate 80
0.5 oz. Raspberry Jam Fragrance Oil
1 tsp. Raspberry Mica
1/2 tsp. Poppy Seeds
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ONE: In a small heat-safe container, add 5 ounces of shea butter, 5.5 ounces of cocoa butter, and 1 ounce of raspberry seed oil. Place the container in the microwave and melt using 30-60 bursts. Be careful when removing it from the microwave, as it may be very hot.
TWO: Add 0.5 ounces of Raspberry Jam Fragrance Oil, 1 ounce of polysorbate 80, and 1.5 ounces of liquid glycerin to the melted butters. Use a spoon to thoroughly incorporate. Set aside.
THREE: Place a fine mesh sifter over a large container. Press 25 ounces of baking soda, 7 ounces of citric acid, and 2.5 ounces of cream of tartar through the sifter into the bowl. Use a whisk to mix the ingredients together. Very carefully, add 13 ounces of SLSA to the large container (do not put it through the sifter). We recommend adding the SLSA very last because it’s extremely fine and it can become airborne very easily, which can cause irritation. You may want to wear a mask during this step to avoid breathing in any SLSA. Once everything’s added, slowly mix together the dry ingredients.
FOUR: Add about 1/3 of the oil mixture to the dry ingredients. The oil is still hot, so put on gloves and use your hands to incorporate the liquid and powder ingredients together.
FIVE: Continue adding the liquid ingredients in 1/3 increments to the dry and mix together until fully incorporated. The final texture will be very similar to bread dough – soft, workable, and slightly sticky. The texture of the mixture depends on the temperature of the butters. The warmer the dough, the softer it will be. We found a dough temperature of about 90 ° F is a nice, soft texture that still holds its shape.
SIX: You will have about 60 ounces of truffle mixture. Split the batch into two equal containers. To one container, add 1/2 teaspoon of poppy seeds and mix with your hands.
SEVEN: To the other container, add 1 teaspoon of Raspberry Mica. Mix until there are no streaks of color.
EIGHT: Lay down a sheet of wax paper on the counter and sprinkle on a thin layer of baking soda. This prevents the bath truffles from sticking to the and and it also helps when you’re rolling the batch. Lay the pink mixture on the wax paper and begin forming it into a rectangle shape.
NINE: Place the white mixture on top and use your hands to spread it evenly onto the pink. Create a flat rectangle shape – about 14 inches long by about 7-8 inches wide.
NINE: Use the wax paper to roll the bubble bars. The bars may stick to the paper slightly, but that’s okay. You can use your hands to smooth out the roll if necessary.
TEN: Continue rolling and use your hands to help create a smooth, even log.
TEN: Once the dough is fully rolled, use your hands to shape the log. If you feel the log is a little skinny, you can push it from the ends. You can also use your hands to make it taller or shorter.
ELEVEN: Use a sharp non-serrated knife to cut the log into bars. If it’s extremely soft, it can be a little sticky and needs to be handled very carefully. You can wait for about 30 minutes for it to harden slightly or cut the bars very gently.
TWELVE: Once the bars are cut, place them gently on a piece of parchment paper or wax paper. Use your hands to give them a more uniform shape and smooth the edges. As the butters in the bath truffles cool, they become hard. It takes about 3-4 hours for the bars to firm, depending on your room temperature. It can be hard to wait, but be patient. To use, break up the a truffle under a running faucet and enjoy.
- 25 oz. Sodium Bicarbonate (Baking Soda)
- 7 oz. Citric Acid
- 13 oz. SLSA
- 2.5 oz. Cream of Tartar
- 5.5 oz. Cocoa Butter
- 5 oz. Shea Butter
- 1 oz. Raspberry Seed Oil
- 1.5 oz. Liquid Glycerin
- 1 oz. Polysorbate 80
- 0.5 oz. Raspberry Jam Fragrance Oil
- 1 tsp. Raspberry Mica
- ½ tsp. Poppy Seeds
- In a small heat-safe container, add 5 ounces of shea butter, 5.5 ounces of cocoa butter, and 1 ounce of raspberry seed oil. Place the container in the microwave and melt using 30-60 bursts. Be careful when removing it from the microwave, as it may be very hot.
- Add 0.5 ounces of Raspberry Jam Fragrance Oil, 1 ounce of polysorbate 80, and 1.5 ounces of liquid glycerin to the melted butters. Use a spoon to thoroughly incorporate. Set aside.
- Place a fine mesh sifter over a large container. Press 25 ounces of baking soda, 7 ounces of citric acid, and 2.5 ounces of cream of tartar through the sifter into the bowl. Use a whisk to mix the ingredients together. Very carefully, add 13 ounces of SLSA to the large container (do not put it through the sifter). We recommend adding the SLSA very last because it’s extremely fine and it can become airborne very easily, which can cause irritation. You may want to wear a mask during this step to avoid breathing in any SLSA. Once everything’s added, slowly mix together the dry ingredients.
- Add about ⅓ of the oil mixture to the dry ingredients. The oil is still hot, so put on gloves and use your hands to incorporate the liquid and powder ingredients together.
- Continue adding the liquid ingredients in ⅓ increments to the dry and mix together until fully incorporated. The final texture will be very similar to bread dough – soft, workable, and slightly sticky. The texture of the mixture depends on the temperature of the butters. The warmer the dough, the softer it will be. We found a dough temperature of about 90 ° F is a nice, soft texture that still holds its shape.
- You will have about 60 ounces of truffle mixture. Split the batch into two equal containers. To one container, add ½ teaspoon of poppy seeds and mix with your hands.
- To the other container, add 1 teaspoon of Raspberry Mica. Mix until there are no streaks of color.
- Lay down a sheet of wax paper on the counter and sprinkle on a thin layer of baking soda. This prevents the bath truffles from sticking to the and and it also helps when you’re rolling the batch. Lay the pink mixture on the wax paper and begin forming it into a rectangle shape.
- Place the white mixture on top and use your hands to spread it evenly onto the pink. Create a flat rectangle shape – about 14 inches long by about 7-8 inches wide.
- Use the wax paper to roll the bubble bars. The bars may stick to the paper slightly, but that’s okay. You can use your hands to smooth out the roll if necessary.
- Continue rolling and use your hands to help create a smooth, even log.
- Once the dough is fully rolled, use your hands to shape the log. If you feel the log is a little skinny, you can push it from the ends. You can also use your hands to make it taller or shorter.
- Use a sharp non-serrated knife to cut the log into bars. If it’s extremely soft, it can be a little sticky and needs to be handled very carefully. You can wait for about 30 minutes for it to harden slightly or cut the bars very gently.
- Once the bars are cut, place them gently on a piece of parchment paper or wax paper. Use your hands to give them a more uniform shape and smooth the edges. As the butters in the bath truffles cool, they become hard. It takes about 3-4 hours for the bars to firm, depending on your room temperature. It can be hard to wait, but be patient. To use, break up the a truffle under a running faucet and enjoy.
I made these for the first time yesterday and they look pretty good but my batter was pretty sticky. It never really got a good dough consistency. I tried waiting to roll it so my roll didn’t spread, but my ends started to get hard. It rolled one good time then it kinda went flat. They hardened up great and still have a swirl affect but are longer bars. do you know any trick for when you have a stickier dough?
thanks!
If you wind up with dough that’s sort of sticky or tacky, try adding in just a touch more of the sodium bicarbonate/citric acid mixture to dry it out a little bit, that should make it feel more like dough and give it more structure so your bars don’t stretch or flatten out.
Are there any butters or oils that can be added to improve the moisturizing feel in the tub?
The Cocoa Butter and Raspberry Seed Oil should help with moisture in the tub. If you’re wanting to try something else I love the Jojoba Oil for a luxurious feel.
Jojoba Oil: https://www.brambleberry.com/Jojoba-Oil-Golden-P3219.aspx
Just made these with my 13 year old daughter. They are beautiful!! Can’t wait to try them out.
Can I make it without polysorbate?
Polysorbate 80 will help your oils and micas to incorporate better with bath water, rather than floating on top, but it is entirely optional.
Yes im wanting to know, I’ve been trying to use sls but it’s the liquid, and always makes my mixture activate, is this suppose to happen? If so what can I do to fix it?
I’m not 100% sure. We use the powdered SLSA in this recipe. We haven’t worked with the liquid sls before so my best guess is the ingredient that makes it liquid is possibly activating the truffles early.
Sodium Lauryl Sulfoacetate – SLSA: https://www.brambleberry.com/Sodium-Lauryl-Sulfoacetate-SLSA-P5244.aspx
Can you put these into the disk molds and packaging or does it have to be formed into a log and cut?
You can definitely use our disk molds instead: https://www.brambleberry.com/Disk-Mold-Package-Plastic-P5914.aspx They hold 3.3oz. each, so you’d need around 18-20 of them for a batch this size.
What is the smallest test batch you have made? Do you have a break down for the measurements?
We generally make full batches of bath truffles so we have lots to test. I recommend cutting all of the ingredients in half. Looking at the ingredients, it looks like it would get difficult measure the ingredients for anything more than a half batch.
Hello, can i make these if I don’t have sla or slsa?
Without SLSA, these won’t bubble. We recommend it for this recipe.
We do have a truffle recipe made without SLSA you may like, find it here: https://www.soapqueen.com/bath-and-body-tutorials/diy-sleep-time-bath-truffles/
I made these last night and wow , they smell wonderful and look beautiful . I can’t wait to use one .
So glad to hear that Joyce! Enjoy.
This isn’t related to this specific post, but I was making bath bombs yesterday and when I put a few drops of LaBomb colorant into the baking soda and citric acid, it doesn’t distribute properly into the mixture. Instead, it clumps up, and when I sift it, it just becomes slightly smaller clumps.
The La Bomb Colorants will mix in, but it does take a few minutes of mixing. The color will start to break up and incorporate. It helps to pick up a handful of the powder and rub it in your hands. You can see that technique in this video: https://www.youtube.com/watch?v=jgODHmkSTqQ&t=10s
Okay, thanks!
Hey guys, this sounds absolutely delicious!
I have a question though… In my country there is no such thing as cream of tartar. Do you have any suggestion for a replacement?
Or, what it is it’s role into the recipe? Maybe if i know what it does i can find something to replace it.
I wish you a great day, and I love love love all that you do, you are simply amazing 😀
We haven’t tried this recipe without cream of tartar, so I’m not sure if it would work. It helps stabilize the recipe and also adds a fluffy texture. We do have a similar recipe without it you may like, find that here: https://www.soapqueen.com/bath-and-body-tutorials/diy-sleep-time-bath-truffles/
Can SLSA be replaced with SLS? How would the recipe change?
Yes, you can use SLS at the same amount as the SLSA. The other ingredients will remain the same.