The first rule of making candy grapes is ensuring the grapes are completely dry. Any moisture can prevent the candy coating from sticking properly. I insert a skewer or toothpick into each grape, which not only makes them easier to handle but also gives them a lollipop-like appeal.

Next comes the fun (and slightly nerve-wracking) part: cooking the candy mixture. In a medium saucepan, combine the sugar, water, and corn syrup. Stir it occasionally as it heats, watching it transform from a simple syrup into molten candy.

The trick here is patience. You need to wait until the mixture reaches 300°F (149°C), known as the hard crack stage. A candy thermometer is essential for this step. I still remember nervously watching the thermometer, hoping I wouldn’t burn the sugar. When it finally hit 300°F, I felt like I’d accomplished something truly special.

This is where creativity shines. Stir in white gel food coloring to give the candy a vibrant base. Then, add your chosen gel colors—neon pink and sky blue are my favorites—and gently swirl them with a skewer for a marbled effect. A few drops of flavored oil, like vanilla or citrus, elevate the candy with a subtle aroma.

Dip each grape into the candy mixture, turning it to ensure an even coating. Watching the candy harden into a glossy shell is pure magic. If you want to add an extra touch of whimsy, roll the grapes in sprinkles before the candy sets. This step is especially fun for kids who want to help decorate.

Place the coated grapes on a parchment-lined or silicone mat-lined baking sheet to cool and set. Within 15 minutes, they’re ready to enjoy. For a faster set, pop them in the refrigerator for about 10 minutes.