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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.
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