Candy & Confectionery Recipes > Caramel Grapes
1/2 pint water
pinch of cream of tartar
bunch seedless grapes, washed, dried, divide into pairs on the stalk
(see measure conversions for more information)
- Boil to 150oC/300oF or until a drop will harden in cold water.
- Remove from the heat and quickly dip the pairs of grapes into the syrup, holding them with a fork.
- Place them on a greased baking sheet to harden, and then put them into paper petit four cases to serve.
- These need to be eaten the day that they are made.
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Comment Script
How to make caramel grapes:
A very interesting candy to try. De-stoned cherries could be used instead of grapes if wished. See Cooking with Sugar for information on the tricky process of boiling sugar.
Ingredients
2 cups caster/superfine sugar1/2 pint water
pinch of cream of tartar
bunch seedless grapes, washed, dried, divide into pairs on the stalk
(see measure conversions for more information)
Method
- Dissolve the sugar and cream of tartar in the water in a heavy based saucepan.- Boil to 150oC/300oF or until a drop will harden in cold water.
- Remove from the heat and quickly dip the pairs of grapes into the syrup, holding them with a fork.
- Place them on a greased baking sheet to harden, and then put them into paper petit four cases to serve.
- These need to be eaten the day that they are made.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Candy & Confectionery Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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