Blog Post

The World's SOUREST Extremely Deadly Sour Warhead

Hellthy JunkFood • September 4, 2021

We gather the world's sourest ingredients to create our own sour warhead so sour that it's actually dangerous. 


390 Calories 

The World's SOUREST Extremely Deadly Sour Warhead

If you dare... gather the most citric, sour, and acidic ingredients so you too can make a the SOUREST Warhead. 

Author: HellthyJunkFood
Recipe Type: Candy
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

  • Candy Thermometer:  https://amzn.to/3n2k8DH
  • Flexible Hard Candy Molds:  https://amzn.to/3DOZEUY
  • Brush:  https://amzn.to/3gYU60o
  • Stainless Steel Pot:  https://amzn.to/3yVbppv
  • Coffee/Spice Grinder:  https://amzn.to/2WSgKk8

INGREDIENTS:

Hard Candy

  • 2 Cups Granulated Sugar
  • 2/3 Cup Light Corn Syrup
  • 3/4 Cup Water
  • 6 Drops Gel Blue Food Coloring:  https://amzn.to/3h22353
  • 1 Tbsp LorAnn Tart & Sour:  https://amzn.to/3zKuVpD
  • 1 tsp LorAnn Super Strength Strawberry Flavoring:  https://amzn.to/2WPSH5h
  • 1 tsp Fumaric Acid:  https://amzn.to/3yJShun
Sugar/Sour Dip
  • 1/2 Cup Sugar 
  • 7 Tbsp Citric Acid:  https://amzn.to/3DP03qs
  • 2 Tbsp Malic Acid:  https://amzn.to/38Inq70
  • 2 Tbsp Tartaric Acid:  https://amzn.to/3tjmFKT
INSTRUCTIONS:
  1. In a heavy (good quality) 2-quart stainless steel saucepan, mix together sugar, corn syrup, and water.  Stir over medium heat until sugar dissolves.
  2. Insert candy thermometer if using, making certain it does not touch the bottom of the pan.  Bring mixture to a boil without stirring. 
  3. Early in the cooking process, "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush. 
  4. Continue to cook the syrup, without stirring, until the temperature reaches 260°F.
  5. Add drops of coloring until desired hue is achieved.  Do not stir; boiling action will incorporate color into syrup. 
  6. Remove from heat precisely at 300°F.
  7. After boiling action has ceased, add flavor and stir.  USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. 
  8. Lastly add the Fumaric Acid and stir.  Allow to cool slightly
  9. Pour syrup into something (we used pyrex measuring cup with a spout)
  10. Carefully pour syrup into prepared molds and allow to cool.
  11. Blitz granulated white sugar in a coffee/Spice grinder until a fine grain is achieved, next add Citric Acid, Malic Acid, and Tartaric Acid. Blend quickly to incorporate and pour into a bowl or zip lock bag for tossing hard candies in.
  12. After fully hardened, remove candies from molds, toss the candies into the sugar/Sour "Dip"
  13. Serve at your own risk.

Serving Size: 1 Calories: 390 Fat: 0g Saturated Fat: 0g Trans Fat: 0g Carbohydrates: 105g Sugar: 64g Sodium: 47mg Fiber: 0g Protein: 0g Cholesterol: 0mg

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