Sugar Coated Candied Grapes Recipe

I finally perfected my candied grapes recipe, which I affectionately call Grape Truffles, and in this post I reveal the one pantry hack that makes them turn out reliably every time.

I never thought sugar coated grapes would hijack my snack game, but here we are. I start with firm seedless grapes and a handful of wooden skewers and before you know it something sticky, shiny, and totally addictive shows up on my counter.

They look fancy, but they are kind of ridiculous to make which is why I love them. If you like Grape Truffles or have tried Candied Berries and thought wow, this is too good to be simple, you’ll get it.

These are the kind of treats that make people ask where you got them, and you can totally pretend it took ages.

Ingredients

• Juicy seedless grapes provide carbs and fibre, fresh sweetness, sometimes slightly tart, messy hands.
• Straight sugar gives crisp, glassy coating and lots of sweetness, no real nutrients though.
• Adds shine and helps set coatings, makes it less likely to go grainy, sticky.
• A little acid steadies syrup and brightens flavour, gives a subtle tang.
• Just water thins sugar to syrup, neutral and calorie free, no real nutrition.
• Bamboo skewers hold grapes for dipping and serving, make eating less messy, safer.

Ingredient Quantities

• 1 lb seedless grapes, washed and dried real good (about 450 g)
• 1 cup granulated sugar (about 200 g)
• 1/3 cup water (about 80 ml)
• 1 tbsp light corn syrup or glucose syrup, optional but helps the coating set nicer
• 1/2 tsp lemon juice or white vinegar, optional to steady the syrup
• Wooden or bamboo skewers, about 12 to 16 pieces

How to Make this

1. Wash the seedless grapes really good, pull them off their stems and pat them completely dry with paper towels or a clean kitchen towel; any water left on them will make the syrup go cloudy or not stick so let them air dry a bit after patting.

2. Thread about 4 to 6 grapes onto each wooden skewer, leaving a little stick to hold, set the skewers aside on a plate or stand; you should get roughly 12 to 16 skewers.

3. Line a baking sheet with parchment paper or a silicone mat and either lay a small glass on the sheet to hold skewers upright or leave room to lay them down after dipping.

4. In a small heavy bottom saucepan combine 1 cup granulated sugar, 1/3 cup water and the 1 tbsp light corn syrup or glucose if you’re using it; add 1/2 tsp lemon juice or white vinegar if using to help steady the syrup. Stir over low heat just until the sugar is dissolved.

5. Turn heat to medium and bring to a boil; once it starts boiling stop stirring and clip on a candy thermometer. Boil to the hard crack stage, about 300 to 310 F (150 to 155 C). If you dont have a thermometer use the cold water test: drop a little syrup into cold water and it should form a hard, brittle thread.

6. If sugar crystals form on the pan sides brush them away with a wet pastry brush; when syrup hits the right temp remove from heat and let it sit 10 to 20 seconds so it stops foaming but dont let it cool too much or it wont coat well.

7. Working quickly, dip each grape skewer into the syrup, turning to coat evenly, lift and let excess drip back into the pan, then place on the prepared parchment or put the stick into your glass to set upright. They set fast so move at a good clip.

8. Let the candy shell harden completely at room temperature, about 10 to 20 minutes. Do not refrigerate to speed it up or you’ll get sticky condensation.

9. Serve the candied grapes same day for the best crunch; store any leftovers in a single layer at room temp for a few hours only. To clean the pan soak in very hot water to dissolve the sugar, then wash as normal.

Equipment Needed

1. Heavy bottom saucepan (small to medium) for the sugar syrup
2. Candy thermometer, clip on style if you have one so youll hit the hard crack stage
3. Wooden or bamboo skewers, about 12 to 16 pieces
4. Baking sheet to set the dipped grapes on
5. Parchment paper or a silicone baking mat to line the sheet
6. Small glass or jar to hold skewers upright while they set
7. Wet pastry brush for brushing away sugar crystals from the pan sides
8. Measuring cups and spoons for the sugar water and syrup additions
9. Paper towels or a clean kitchen towel to dry the grapes completely
10. Tongs or a fork to help lift or turn skewers if the syrup is hot

FAQ

Sugar Coated Candied Grapes Recipe Substitutions and Variations

• Seedless grapes: pitted cherries, small hulled strawberries (halved), or firm blueberries — cherries are the closest in size and texture so they behave almost the same.
• 1 cup granulated sugar: use superfine/caster sugar for a smoother syrup, raw/turbinado sugar for a coarser, crunchier coat, or erythritol/xylitol if you need a low sugar option (they may not set exactly the same).
• 1 tbsp light corn syrup: swap for golden syrup, honey, agave nectar, or glucose syrup; honey and agave add flavor and color, golden syrup is most neutral for candying.
• 1/2 tsp lemon juice or white vinegar: use a pinch of cream of tartar or a small pinch of citric acid powder to steady the syrup, they do the same job without changing flavor much.

Pro Tips

1) Do it on a dry day if you can, humidity will make the candy shell go tacky fast so dont try this on a rainy, sticky afternoon.

2) Safety first, that sugar is molten and will burn bad. Have a big bowl of cold water nearby, work with oven mitts or long sleeves and keep kids/pets out of the area.

3) Do a tiny test dip with one grape first to check the thickness and how fast it sets, that way you wont panic trying to fix the whole batch if the syrup is a little too cool or too hot.

4) For easier cleanup and fewer crystals, soak the pan in very hot water right away and then boil a little water in it to dissolve stubborn bits before you scrub, it saves you a lot of scrubbing later.