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Candied Grapes

A simple yet elegant snack of grapes dipped in hard crack sugar syrup and rolled in granulated sugar for a crunchy, dessert-ready treat.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert, Garnish, Snack
Cuisine: Modern American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds red or green grapes or a mix of both for visual appeal
  • 1 and 1/2 cups granulated sugar divided into two portions
  • 1/2 cup water
  • 1/4 teaspoon cream of tartar optional but recommended to prevent crystallization
  • Pinch of salt

Equipment

  • Medium saucepan
  • Candy or meat thermometer
  • Shallow dish or plate for dipping
  • Parchment paper or silicone baking mat
  • Small bowl for water
  • Wooden spoon or silicone spatula
  • Paper towels

Method
 

  1. Rinse 2 pounds of grapes under cool running water and pat completely dry with paper towels.
  2. Line a baking sheet with parchment paper or a silicone baking mat and pour 1 cup of granulated sugar into a shallow dish.
  3. Combine 1/2 cup water, the remaining 1/2 cup granulated sugar, 1/4 teaspoon cream of tartar, and a pinch of salt in a medium saucepan and stir gently over medium heat until the sugar dissolves, about 3 to 4 minutes.
  4. Clip a candy thermometer to the pan and bring the syrup to a boil without stirring, cooking until it reaches 300 to 310°F, about 8 to 10 minutes.
  5. Working in batches of 8 to 10 grapes, use a slotted spoon or fork to dip each grape into the hot syrup, coating completely.
  6. Immediately transfer each syrup-coated grape to the shallow dish of granulated sugar and toss to coat evenly.
  7. Arrange the coated grapes in a single layer on the prepared sheet, ensuring they do not touch, and let them set at room temperature for at least 15 minutes.
  8. Serve immediately or store the candied grapes in an airtight container at room temperature for up to 5 days.

Notes

Store candied grapes in an airtight container at room temperature for up to 5 days or freeze up to 2 months. To re-crisp, warm in a 200°F oven for 5 to 10 minutes.