Candy grapes turn juicy fruit into a colorful treat with a thin, crunchy sugar shell. Each bite starts with a sweet crackle, followed by the fresh grape inside. Swirls of color make every batch a little different, and candy flavoring lets you choose anything from bright lemon to playful cotton candy. Arrange them on a platter for a party or enjoy a small batch freshly made, once the coating has cooled completely.

Recipe

Candy Grapes (Crack Grapes)

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Each bite starts with a sweet crackle, followed by the fresh grape inside. Swirls of color make every batch a little different, and candy flavoring lets you choose anything from bright lemon to playful cotton candy.

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Ingredients

1 pound firm, seedless grapes
2 cups granulated sugar
1/3 cup water
1/4 cup corn syrup
1 tablespoon lemon juice
1/2 teaspoon candy flavoring suitable for high heat, or according to its label
White gel food coloring, optional, for an opaque coating
Gel food coloring of your choice
Optional candy sprinkles or crushed candy, for decorating

Instructions

Prepare the grapes.
Wash the grapes under cool running water, then dry thoroughly with clean towels. Let them air-dry until no moisture remains.
Insert a toothpick securely into each grape. Line a baking sheet with a silicone mat or lightly greased parchment paper.
Keep the grapes dry and at cool room temperature before dipping. Freezing can cause condensation, which interferes with the coating.
Cook the candy syrup.
In a heavy-bottomed saucepan, combine the sugar, water, corn syrup, and lemon juice.
Heat over medium heat, stirring gently until the sugar dissolves. Once boiling, stop stirring.
Using a candy thermometer, cook to 300°F, the hard-crack stage. Keep the thermometer tip in the syrup without touching the bottom of the pan.
Add flavor and color.
Remove from the heat and let the bubbling settle briefly.
Carefully stir in the candy flavoring according to its package directions. Add a little white gel coloring if you want an opaque base.
Add a small amount of your chosen color and gently swirl for a marbled effect, or stir fully for an even color.
Dip the grapes.
Hold each grape by its toothpick, keeping your fingers clear of the hot syrup. Dip and rotate to coat.
Lift, let excess syrup drip back into the pan, then place on the prepared baking sheet.
Decorate immediately.
If using sprinkles or crushed candy, add them before the coating hardens. Work with one grape at a time.
Cool and serve.
Allow the coating to harden and cool completely before eating. Remove toothpicks before serving.
Enjoy soon after making for the best crunch. If preparing ahead, refrigerate in a single layer in an airtight container and enjoy within 24 hours; moisture may make the coating sticky.

Connie’s notes

Start with completely dry grapes. Even small droplets can cause hot syrup to splatter or prevent an even coating.
Use a candy thermometer. At 285°F the coating may not develop the same brittle crunch as it does at 300°F.
Choose candy-specific flavoring. Concentrations vary, so follow the product’s directions rather than adding extra.
Use color sparingly. A little gel coloring goes a long way.
Keep the shell thin. Allow excess syrup to drip off so the coating is easier to bite.
Work carefully and promptly. The syrup thickens as it cools. If necessary, gently rewarm over low heat just until fluid.
Keep children away from hot syrup. Melted sugar sticks to skin and causes serious burns.
Serve thoughtfully. Whole grapes and hard candy coatings are choking hazards for young children; choose a different treat for them.
Expect some stickiness over time. These are best freshly made, particularly in humid weather.