Easy Candied Grapes
Candied Grapes are EASY to make, made with fresh grapes dipped in sugar syrup and coated in a layer of sugar, only 2 ingredients and ready in an hour!
Candied Grapes (Sugared Grapes) are the perfect dessert because they combine the natural sweetness of fruit with a dusting of sugar, making a lighter version of candy that you’re going to love! This is a fun weekend or party recipe, and only requires two ingredients to make it. This will be your new favorite sweet treat!
If you loved this recipe, you may also love my Champagne Strawberries, or my Chocolate Dipped Marshmallows!
Table of contents
Why You’ll Love This Recipe
Sweet and Refreshing – The sugar enhances the natural sweetness of the fruit, while still getting that burst of sweet juice from the grapes!
Simple Ingredients – This is a 2-ingredient recipe, making this perfect for an easy weekend activity or a sweet treat to make any time!
Perfect for Summer – This is great for hot summer days, or even Valentine’s Day! You can pop these in the freezer and take the frozen grapes out for a cold treat, too.
Ingredients You’ll Need
Grapes. I’m using a combination of common red and green seedless grapes for this recipe.
If you want something even sweeter and closer to candy, try using cotton candy grapes. Just be ready, because candied cotton candy grapes are just like real candy!
Sugar. I’m using regular granulated sugar to make a simple syrup to dip the grapes into. If you want a deeper flavor, you can use brown sugar.
For rolling the grapes, use granulated sugar or brown sugar.
Water. We’re going to dissolve the sugar in water to create a nice syrup that will stick to the fruit.
Kitchen Tools
For this recipe you’ll need a medium saucepan, a mixing bowl, and a baking sheet with a wire rack (line the baking sheet with parchment paper for easier cleanup).
We’re not going for a hard candy coating on the grapes, so you don’t need a candy thermometer.
How to Make Candied Grapes
Add the sugar and water to a saucepan and bring to a low simmer over medium-high heat. Simmer until the sugar is completely dissolved, stirring occasionally.
Remove the saucepan from the heat and let it cool for 5-10 minutes, until the syrup is slightly thicker.
Add the grapes to the saucepan and stir, then remove them quickly using a slotted spoon. We only want to coat the grapes, we do not want them to start cooking.
Line a baking sheet with parchment paper, and place a wire rack on top.
Transfer the grapes to the wire rack on the baking sheet, leaving room between each one. Let them sit for 20-30 minutes, or until they are tacky to the touch.
Add the rest of the sugar to the mixing bowl and gently roll the grapes one at a time in the sugar until completely coated.
Add the grapes back onto the wire rack, leaving room between each one, and let rest for an additional 30-40 minutes to dry.
Recipe Variations
- Different types of grapes will have different sweetness levels. Try cotton candy grapes for the sweetest version, and green grapes for more tart-sweet flavor.
- Try rolling the grapes in flavored jello mix (regular or sugar free jello both work) instead of sugar for different flavors and colors (like a sour patch grape)! Or add some of the jello powder to the sugar mixture for a hint of flavor.
- If you roll these in jello mix, I like to use the fruit flavors like blue raspberry or strawberry jello mix. You can also use Kool-Aid powder. As always, brands can change over time, so double check that they’re gluten free.
- Add a drop of food coloring to the sugar syrup to help give the grapes a fun color for holidays!
- If you’re making these for New Year’s Eve for the ball drop, or Valentine’s Day, soak the grapes in sparkling wine overnight, then dry them with a paper towel before continuing with the recipe. This is the adults-only version.
Recipe Tip! I like to line my baking sheets with parchment paper or a silicon mat because it prevents the grapes from sticking while they’re drying, or catches any drips from the wire rack for easier cleanup.
Frequently Asked Questions
If your sugar starts to turn brown when simmering it, you’ve taken it too far and it’s beginning to caramelize. Unfortunately, at this point, you would need to start over and keep a close eye on it. You want to stop the heat just as the sugar finishes melting and turns clear, which happens pretty fast once it starts simmering.
Recipe Tip! I recommend eating these the same day that you make them. If you’re not going to finish the batch, throw them in the freezer to keep the texture nice. The sugar will dissolve into the grapes if refrigerated for too long.
More Dessert Recipes
Storage
Refrigerate candied grapes for 1-2 days in an airtight container. I recommend making these the same day so they don’t get soggy and the sugar doesn’t dissolve.
Freeze sugared grapes for 2-3 months in a freezer safe container.
I recommend freezing these on a sheet pan, then transferring the frozen candied grapes to a freezer bag after they’re frozen to prevent everything from sticking together.
Cooking Tips
- Watch the sugar closely while it’s cooking. You want to take it off of the heat just after it has fully dissolved and the water looks clear. If you take it too long or it gets too hot, it will start to harden on the grapes instead of just getting tacky, or the sugar will start caramelizing.
- Place the grapes on the rack so the coating has a chance to cool off. We’re going for a tacky feeling, not dripping or too sticky. This will help the granulated sugar stick to the grapes.
- If I’m putting these candied grapes out for a party, I usually put toothpicks on the side for people to pick them up with. If it’s an outdoor BBQ, I will get two stackable serving bowls (the kind that fit into each other) and set ice in bottom one, then place the other bowl on top with the grapes. This helps to keep them cool so they don’t melt.
Tried this recipe? ⭐ Leave a review and share what worked best for you—your tips help other home cooks get the same delicious results!
Candied Grapes (Sugared Grapes)
Ingredients
- 16 ounces fresh grapes, any color, taken off the stem
- 1 cup sugar, divided
- 1 cup water
Equipment
- 1 medium saucepan
- 1 slotted spoon
- 1 baking sheet lined with parchment paper and a wire rack that fits on top
Instructions
- Line a baking sheet with parchment paper, place a wire rack on top, and set aside.
- Add the sugar and water to a saucepan and bring to a simmer over medium-high heat. Simmer until the sugar is completely dissolved, stirring occasionally.
- Remove the saucepan from the heat and let it cool for 5-10 minutes, until the syrup is slightly thicker.
- Add the grapes to the saucepan and stir, then remove them quickly using a slotted spoon. We only want to coat the grapes, we do not want them to start cooking.
- Transfer the grapes to the wire rack on the baking sheet. Let them sit for 20-30 minutes, or until they are tacky to the touch.
- Add the rest of the sugar to the mixing bowl and roll the grapes in the sugar one at a time until completely coated.
- Add the grapes back onto the wire rack, leaving room between each one, and let rest for an additional 15-20 minutes to dry.
Notes
- The sugar fully dissolves just as the water starts simmering, so watch it closely.
- I recommend eating these the same day that you make them. If you’re not going to finish the batch, throw them in the freezer to keep the texture nice.
- Watch the sugar closely while it’s cooking. You want to take it off of the heat just after it has fully dissolved and the water looks clear. If you take it too long or it gets too hot, it will start to harden on the grapes instead of just getting tacky.
- Place the grapes on the rack so the coating has a chance to cool off. We’re going for a tacky feeling, not dripping or too sticky. This will help the granulated sugar stick to the grapes.
Nutrition
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