Ingredients
Equipment
Method
- Remove grapes from stems and place them in a colander. Rinse under cool running water, gently rubbing to remove any residue or waxy coating. Pat completely dry with paper towels.
- Line a baking sheet with parchment paper and set it aside. Pour the dry gelatin powder into a shallow dish or plate, spreading it into an even layer.
- Place the washed and dried grapes in a large mixing bowl. Sprinkle the water over them and toss gently until each grape has a light, even coating of moisture.
- Working in small batches of about 10 grapes at a time, drop the damp grapes into the gelatin. Roll them around until completely coated, then lift them out and shake off any excess powder.
- Place each coated grape on the parchment lined baking sheet, leaving small gaps between them. Avoid letting the grapes touch each other.
- Continue the coating process with remaining grapes until the entire batch is done. If the gelatin gets clumpy from moisture, stir it or add fresh powder.
- Transfer the baking sheet to the refrigerator. Chill for at least 2 hours, or until the coating feels dry and slightly crunchy to the touch.
- Remove grapes from the refrigerator and transfer to a serving bowl. Serve immediately for the best crunch.
Notes
For an extra sour punch, roll your coated grapes in a mixture of citric acid and sugar before chilling. Store in an airtight container lined with paper towels in the refrigerator for up to 5 days. The coating is crispiest right out of the fridge. Choose firm, crisp grapes without soft spots for the best texture contrast with the candy coating.