Candy Grapes (How to Make Candied Grapes)
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5.0
3 reviews
Excellent
Candy Grapes (How to Make Candied Grapes)
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Sweet, cold and crunchy candy grapes are made with 3 simple ingredients, including your favorite flavor of Jell-O. They're the perfect summer treat for snacking or adding a delicious extra touch of sweetness to other recipes!
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Ingredients
- 3 cups seedless grapes any color (about 1 pound)
- 3 ounce box Jello flavored gelatin
- 2 tablespoons granulated sugar
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Instructions
- Remove the grapes from the stems and place them in a bowl. Rinse the grapes with cold water and gently toss to wash them thoroughly. Then drain off the water and fill the bowl with fresh water so the grapes are fully submerged.
- Set out a shallow bowl and a rimmed baking sheet. In the bowl, combine the Jell-O powder and granulated sugar. Mix well.
- Working in small batches of 3-4 grapes, pick the grapes up out of the water with one hand and shake off the excess water. Put the grapes in the bowl of gelatin powder and gently shake the bowl around until the grapes are coated on all sides. Try not to drop excess water into the gelatin bowl, as this makes it harder to roll the remaining grapes.
- Using your other dry hand, gently pick up the grapes from the bowl and place them on the baking sheet. Repeat, using one wet hand to shake the water off the grapes and one dry hand to pick up the finished candied grapes.
- Once all the grapes are candied, move the baking sheet to the refrigerator and chill for at least one hour. Keep the grapes in the refrigerator until ready to serve. Then stack the grapes in a serving bowl or on a platter to serve as grape candy. Or use as sparkly garnishes on charcuterie boards, on cakes and pies, even as cocktail garnishes!
Notes
- Pineapple Jello is my personal favorite for candy grapes, but watermelon and cherry are also fabulous! Also try mixed berry, peach, and green apple.
- They will keep well in an airtight container in the fridge for 2-3 days. Longer than that and the moisture will cause the gelatin and sugar to melt.
- For longer storage, I recommend stashing them in the freezer. Gently place them in an airtight container and freeze for up to 1 month.
Nutrition Information
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Serving
4oz
Calories
122kcal
(6%)
Carbohydrates
30g
(10%)
Protein
2g
(4%)
Fat
0.1g
(0%)
Saturated Fat
0.04g
(0%)
Polyunsaturated Fat
0.04g
Monounsaturated Fat
0.01g
Sodium
68mg
(3%)
Potassium
145mg
(4%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
50IU
(1%)
Vitamin C
2mg
(2%)
Calcium
8mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 4oz | |
| Calories | 122kcal | 6% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 68mg | 3% |
| Potassium | 145mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 8mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
3 reviews
Excellent
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