Caramel Grapes

1. 1

   Dissolve the sugar and cream of tartar in the water in a heavy-based saucepan.

2. 2

   Boil until the mixture reaches 150C/300F or until a drop will harden in cold water.

3. 3

   Remove from the heat and quickly dip the pairs of grapes into the syrup, holding them with a fork or small tongs.

4. 4

   Place them on a greased sheet to harden, and then put them into paper petit four cases to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.