Sugar Coated Grapes
Fresh red and green grapes dipped in simple syrup, rolled in sparkling sugar, and chilled until crisp and candy-like.
Servings: 4 servings
Ingredients
- 1 lb grapes 500 g, red and green
- 3/4 cup plus 1 tablespoon water 200 ml
- 1 1/4 cups sugar 250 g, plus extra for coating
Instructions
- In a small saucepan, combine the water and 1 1/4 cups (250 g) of sugar. Heat over medium heat, stirring occasionally, until the sugar fully dissolves and a simple syrup forms.
- Remove the syrup from the heat. Dip the grapes into the syrup until they are well coated.
- Using a slotted spoon, carefully transfer the coated grapes onto a wire rack.
- Allow the grapes to dry for about 30 minutes. This creates a tacky surface for the sugar to adhere to.
- Roll the tacky grapes in the extra sugar until they are fully and evenly coated.
- Place the grapes in the refrigerator and chill until the coating is set and firm.
Notes
Store leftovers in an airtight container in the fridge, though the sugar coating is best within the first day or two.
Pat the grapes fully dry with a paper towel before starting so the syrup adheres properly.
These are best served cold, straight from the fridge, for the most refreshing bite.
If the sugar coating starts to dissolve after a day, a quick re-roll in fresh sugar can freshen them up.