This bubble bar recipe is the secret to soft bubble bars that foam and bubble on contact with water! They are the coolest, cutest bars that crumble easily and dissolve quickly. This master formula took over a year to perfect and was a top seller at FizzButter.
Bubble Bar Video
Watch what makes this Bubble Bar extra special: it foams and bubbles on contact with water.
Sodium Lauryl Sulfoacetate (SLSA) Ingredient Spotlight
SLSA is a powder made from coconuts and is gentle to the skin. It makes long lasting, creamy bubbles.
Always buy coarse SLSA. Fine SLSA is horrible to work with and it results in a hard, brick-like bars that do not dissolve well. In addition, fine SLSA makes a big mess. It is never worth it so don’t even think about it. Always buy coarse SLSA!
Get coarse SLSA at Amazon.
Bubble Bar Recipe Master
Recipe author: FizzButter
Yield: 15 bubble bars.
Prep time: 15 minutes
NOTE: INGREDIENT NAMES LINKED TO VENDORS FOR EASY PURCHASE.
- 1 cup Tartaric Acid (not cream of tartar!)
- 5 1/2 cups Baking Soda
- 2 cups SLSA Coarse
- 1-1/2 cups Vegetable Glycerine
- 3 drops Coco Betaine
- 1 Tbsp Wilton Gel Colorant
- 1/3 cup Essential or Fragrance Oil
- 3 Mini Loaf Pans
- 1 Sculpey Super Slicer
Add Wet Ingredients to Dry Ingredients
- Put the dry ingredients in a medium bowl in this order:
a) slsa, b) tartaric acid, and b) baking soda.
- Next, add the wet ingredients in this order
(on top of the dry ingredients):
a) glycerine, b) fragrance and c) CocoBetaine.
Make White Base
- Mix together all ingredients (but color).
- You should end up with a soft, cookie dough consistency.
- If your mixture is still powdery and not holding together, add a small amount of vegetable glycerine. If your mix is extremely dense and brick-like, add another drop of coco betaine.
- Add color to you white base. You can divide the white base and add different colors for different layers.
- Micas and shimmers can also be used in this base.
Mold in Small Loaf Pans (or any mold)
- Line each loaf pan with wax paper. Put a strip on the narrow side and the wide side.
- Pack your colored mixture into your lined loaf pans.
- Let these sit in the loaf pans for 2-4 hours before you slice them. Some bubble bars will rise more than others. That’s okay, just check them periodically and flatten the loaf back down in the pan. Don’t try to cut the bubble bars while they are still in the ‘rising’ phase.
Cut your Bubble Bars
- Unmold the loaf on a sheet of wax paper. Use the sides of the wax paper to make the final shape of your loaf. You can still shape it at this point before you slice it. It should be firm, but not hard.
- Let them cure for two days before packaging. Store bubble bars out of sunlight! The sun can degrade the color and fragrance.
Bubble Bar Recipe Troubleshooting
Have I added enough glycerine?
Obviously, if your mix is still powdery and does not hold together like a soft cookie dough, it needs more glycerine.
Have I used too much or too little coco betaine?
Even though just a few drops of this go into a bubble bar, it can make a HUGE difference.
In addition, it will vary with different fragrances. Example: Eucalyptus essential oil will cause the bubble bar to rise less vs. almost any other fragrance oil.
Don’t leave out the Coco Betaine!
Unfortunately, if you leave out the coco betaine, you will get a dense, brick-like bubble bar that it hard to crumble. It is like making bread without the yeast. Don’t do it.
Whereas, if you add too much coco betaine, your molded mixture will rise and spill over the sides of the pan. Don’t worry. If this happens, just wait to cut your loaf after it completely relaxes.
NOTE: Now that you have coco betaine and SLSA on hand, you can also make our Floating Bath Bombs.
Have I undermixed my wet/dry mix?
If you mix it right, you will have a soft cookie dough consistency and the color is evenly distributed and not speckly.