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Sour Blue Raspberry Clouds The Sweet and Tangy Treat You Need to Try - Featured Image

Sour Blue Raspberry Clouds The Sweet and Tangy Treat You Need to Try

  • Author: Jenny
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

Learn how to make delicious Sour Blue Raspberry Clouds. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1 tablespoon blue raspberry flavor extract (or substitute with raspberry or blueberry extract)
  • 1 teaspoon citric acid powder (for that signature sour tang; you can substitute with lemon juice but it will be less intense)
  • 1/4 teaspoon salt
  • 2 tablespoons unflavored gelatin powder
  • 1/2 cup cold water (for blooming gelatin)
  • Powdered sugar, for dusting and handling

If you don’t have corn syrup on hand, you can substitute with golden syrup or a homemade simple syrup, though the texture might be slightly different. The citric acid is the secret to that sour punch; I picked it up from a local baking supply store, but it’s also available online. If you’re making this for kids or prefer a gentler tartness, feel free to reduce the amount slightly — I’ve certainly done this for Eli when he’s wanted a less intense treat.

Instructions

  1. Start by blooming your gelatin: Pour 1/2 cup cold water into a small bowl and sprinkle the gelatin evenly on top. Let it sit for about 5 minutes until it absorbs the water and becomes thick.
  2. While the gelatin blooms, combine the granulated sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan. Place it over medium-high heat and stir gently until the sugar dissolves. Attach a candy thermometer to the pan.
  3. Bring the mixture to a boil without stirring. Let it cook until it reaches 240°F (the soft-ball stage). This usually takes 8 to 10 minutes. While waiting, prepare a large bowl for whipping and dust your work surface with powdered sugar for later.
  4. Once the syrup hits 240°F, immediately remove it from heat. Carefully pour the hot syrup into the bowl of a stand mixer fitted with the whisk attachment, avoiding the sides. Add the bloomed gelatin to the syrup.
  5. Start whipping on low speed, gradually increasing to high. Beat for about 10-12 minutes until the mixture is thick, glossy, and cooled to lukewarm. This is where patience pays off — trust me, I’ve learned it’s worth the wait from many kitchen mishaps.
  6. Add the blue raspberry extract and citric acid powder about halfway through whipping, so the flavor and sourness distribute evenly.
  7. Once whipped, immediately spread the mixture evenly into a powdered sugar-dusted pan or mold about 9×9 inches in size. Smooth the top with a spatula dusted in powdered sugar.
  8. Let the marshmallow set uncovered at room temperature for at least 4 hours or overnight. This resting time is key to getting that perfect cloud-like texture.
  9. After setting, dust the top with more powdered sugar and use a sharp knife or cookie cutters dusted in powdered sugar to cut into squares or desired shapes.
  10. Store your Sour Blue Raspberry Clouds in an airtight container with parchment paper between layers to keep them from sticking.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Sour Blue Raspberry Clouds, recipe, cooking, food

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Find it online: https://www.foodfusionary.com/sour-blue-raspberry-clouds/