Name: Champagne Candied Grapes
Prep time: 15 min
Total time: 15 min
Yield: 2 cups
Cuisine: American
Ingredients: Champagne; 2 cups Green Grapes; 0.5 cups White Granulated Sugar

From the Cook

1/5

Champagne Candied Grapes

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Ingredients

Warning0 allergens identified

Champagne Candied Grapes

Champagne

2 cups Green Grapes

½ cups White Granulated Sugar

Instructions

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Instructions

Wash grapes well.

Place your grapes in a medium bowl and pour the champagne over them until they’re just covered.

Cover and place in the fridge for at least 12 hours.

Place half the sugar in a small bowl.

Remove the grapes from the fridge and using a slotted spoon, scoop them out, let them drain, and place them in the sugar.

Toss 10 or fewer grapes in the sugar. Get the grapes nice and coated before placing them on a plate, making sure not to pile them on top of each other.

When your sugar starts to get clumpy and doesn’t coat the grapes well, toss it and replace it with the remaining sugar.

Place in the freezer once finished coating in sugar, and let freeze for 2 hours, or until frozen through.

Remove, serve, and enjoy!

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Tips & Tricks (5)

Use Fresh Champagne for Better Flavor 🍾
Use a dry champagne or quality sparkling wine that you'd actually drink, as the bubbles and subtle flavors will infuse into the syrup and grapes during cooking.
Pat Grapes Completely Dry 💧
Thoroughly dry your grapes with paper towels before candying—any residual moisture will prevent the sugar from adhering properly and create a grainy texture instead of a smooth candy shell.
Control Your Sugar Temperature Precisely 🌡️
Heat the champagne-sugar mixture to exactly 230-240°F (thread stage) using a candy thermometer for the ideal crystalline coating; too low and it won't set, too high and it becomes hard and bitter.
Work in Batches While Coating 🍇
Dip grapes in small batches (10-15 at a time) to prevent the champagne syrup from cooling too quickly, ensuring each grape gets an even, glossy candy coating.
Store on Parchment for Optimal Texture ✨
Once candied, place grapes on parchment paper to cool completely—never on plastic or metal, which can cause condensation and make them sticky or dissolve the sugar shell.