These Crack Grapes(Jolly Rancher Candied Grapes) are a fun snack or dessert recipe to make with your kids for any occasion! My colorful grapes dipped in candied syrup, then coated in classic candy flavors, are the hit of any classroom party! I also like making these tasty, rainbow-colored grapes around St. Patrick's Day and Easter!
food coloring(optional, use food coloring gels not drops)
assorted candies(crushed Jolly Ranchers, rock candy, Warheads, or use Nerds)
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Instructions
Prep the Ingredients & Supplies
Prepare your grapes. Rinse and dry the grapes, then insert toothpicks or skewers into the stem end of each grape. Set on a paper towel and allow the grapes to finish air-drying before dipping in the syrup.
Prepare your candy. Place candy flavors into heavy-duty freezer storage bags and crush them using a meat mallet/tenderizer (or rolling pin, or heavy unbreakable object). *Place a kitchen towel over the plastic bags to prevent a crushed candy mess on your counters.
Transfer to a bowl for coating the grapes.
Have parchment paper ready to place coated crack grapes onto to allow them to dry (set).
Heat The Syrup
Combine the sugar, water, and corn syrup in a heavy-bottom saucepan. Bring to a boil over high heat without stirring.
You should aim for the best rolling boil you can maintain, reducing the temperature as needed, without letting the syrup boil over.
Bring to the hard crack stage. Boil for about 5 minutes to reach the right temperature.
You will need a candy thermometer to confirm when the syrup has reached 300-305ºF (148-152ºC). (*See notes) This hard crack stage will allow the syrup to set on the grape.
Remove syrup from heat. Then, stir the vanilla extract into the syrup.
Coat The Crack Grapes
Carefully dip each grape into the syrup (the syrup will be hot!!), moving quickly to get the syrup covering the entirety of the grape.
Move next to rolling or sprinkling the syrup-coated grapes with the crushed Jolly Rancher flavors or candy (or roll in a bowl tipped sideways for easy coating).
Dry & Serve
Set your coated grapes on the parchment paper and allow them to dry for about 30 minutes.
Carefully remove the toothpicks and serve within a few hours. Serve and enjoy.
Video
Notes
Make candy on cool, dry days for best results. The sugar pulls moisture (rain and humidity) from the air.
Use a fruit wash. You'll want clean grapes, so soak in a fruit wash or a water bath with a capful of vinegar to remove any residue or pesticides.
You need a thermometer. If you do not have a candy thermometer, you can use a digital meat thermometer as long as it will read up to 300°F (148°C).
Do not heat over 330°F (165°C). This will turn the candy coating brown and caramelized in color.
Test the temperature without a thermometer. To know that your syrup has reached the hard crack stage, use a spoon or spatula to drop the molten hot syrup into a bowl or cup of cold water. It should form hard threads that break and do not bend.
Coat quickly. To move through the candy coating process quickly, while the syrup is soft and workable, you can place two or more grapes on each skewer to coat simultaneously.
To clean your saucepan easily, add hot water and bring to a simmer. The residual candy will soften and peel away from your pan.
Storing:
At Room Temperature: Keep candy grapes in an airtight container at room temperature away from hot or cold sources. This is how I usually store my grapes for short-term use. It also depends on the candy type that was used.
In The Refrigerator: Transfer crack grapes to an airtight container and store for up to 2-3 days.
To Freeze: Do use a paper towel with your freezer grapes to soak up moisture. Enjoy within 1 week of freezing.