Prepare the fruit

• Wash the grapes and dry them completely.
• Thread the grapes onto skewers or toothpicks.

Cook the candy syrup

• Combine the sugar and water in a saucepan.
• Heat until the candy reaches 300 °F (about 150 °C).

Wait for the bubbles to stop

• Remove the pan from the heat once it reaches temperature.
• Wait until all the bubbles stop before dipping any fruit — dipping too soon gives a coating that is too thin and breaks down in the freezer.

Dip the grapes

• Dip each grape into the candy once the bubbles have stopped.
• Let the excess drip off and place on a lined tray.

Set the coating

• Let the candy harden, then chill or freeze the grapes.