Caramel Grapes

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READY IN: 35mins
Recipe by Millereg

The caramel will turn sticky if not eaten on the same day. You can also use cherries for this recipe.

Ingredients Nutrition


  1. Dissolve the sugar and cream of tartar in the water in a heavy-based saucepan.
  2. Boil until the mixture reaches 150°C/300°F or until a drop will harden in cold water.
  3. Remove from the heat and quickly dip the pairs of grapes into the syrup, holding them with a fork or small tongs.
  4. Place them on a greased sheet to harden, and then put them into paper petit four cases to serve.

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