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A pile of glistening sugared champagne grapes in a white bowl, ready to be served.

Sugared Champagne Grapes

This recipe shows you how to make candied champagne grapes using a simple sugar coating process.
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Prep Time 15 minutes
Drying Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Grapes and Sugar
  • 2 cups Champagne grapes Washed and completely dried
  • 1 cup Granulated sugar
  • 1/2 cup Water

Equipment

  • Baking sheet
  • Parchment paper
  • Small saucepan

Method
 

  1. Line a baking sheet with parchment paper. Set aside.
  2. Combine the sugar and water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely. Stop stirring once the mixture boils.
  3. Boil the syrup without stirring until it reaches 230 degrees Fahrenheit (soft-ball stage). This takes about 5 to 7 minutes.
  4. Remove the syrup from the heat. Dip the dried grapes into the hot syrup using a fork or skewer, coating them lightly. Work in small batches.
  5. Place the coated grapes onto the prepared baking sheet.
  6. Allow the grapes to dry at room temperature for at least 1 hour, or until the sugar coating is hard and dry to the touch.

Notes

Make sure the grapes are completely dry before dipping them in the syrup. Any moisture will prevent the sugar from adhering properly.