Ingredients
Equipment
Method
- Line a baking sheet with parchment paper. Set aside.
- Combine 1 cup of sugar and 1/2 cup of water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely. Bring the mixture to a boil and cook for 2 minutes without stirring.
- Remove the syrup from the heat. Let it cool for about 5 minutes.
- Dip the dried grapes into the warm syrup using a slotted spoon, coating them lightly. Allow excess syrup to drip off.
- Immediately roll the wet grapes in the second cup of granulated sugar until they are fully coated.
- Place the sugared grapes onto the prepared baking sheet in a single layer.
- Let the grapes dry at room temperature for at least 30 minutes, or until the sugar coating is firm and dry to the touch. Serve immediately or store briefly.
Notes
Make sure your grapes are completely dry before dipping them in the syrup. Any water left on the grapes will prevent the sugar from sticking properly. If you do not have champagne grapes, use small seedless green or red grapes.