Caramel Grapes

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“The caramel will turn sticky if not eaten on the same day. You can also use cherries for this recipe.”
READY IN:
35mins
SERVES:
4-8
YIELD:
1 pound
UNITS:
US

Ingredients Nutrition

Directions

  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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