Budo Ame (Japanese Candied Grapes)

Ingredients

• Grapes
• 1 pound firm seedless grapes (green grapes or Shine Muscat preferred)
• Bamboo skewers
• Candy Coating
• 2 cups granulated sugar
• 1 cup water
• 1 tablespoon light corn syrup
• Additional Supplies
• Candy thermometer
• Large bowl filled with ice water
• Parchment paper or silicone baking mat

Instructions

1. 

   1

   Prepare the grapes. Wash the grapes thoroughly and remove all stems. Dry each grape completely using paper towels. Spread the grapes on a towel-lined tray and allow them to air dry for 15–20 minutes. For best results, refrigerate the grapes for at least 1 hour before coating.

2. 

   2

   Assemble the skewers and prepare the ice bath. Thread 3–5 grapes onto each bamboo skewer, leaving enough space at the bottom to comfortably hold the skewer during dipping. Fill a large bowl with cold water and plenty of ice. Place it near your work area so it is ready immediately after dipping.

3. 

   3

   Cook the candy syrup. Add the sugar, water, and corn syrup to a medium saucepan. Place over medium-high heat and stir only until the sugar dissolves. Once dissolved, stop stirring completely. Allow the syrup to boil undisturbed until it reaches 305°F (152°C) on a candy thermometer. Do not walk away during the final few degrees, as the temperature rises quickly.

4. 

   4

   Test the syrup. When the syrup reaches 305°F, remove the pan from the heat. To verify the syrup is ready, drip a small amount into the ice water. It should immediately harden and snap cleanly when broken. If it bends or feels chewy, continue cooking for another minute and retest.

5. 

   5

   Coat the grapes. Working quickly, tilt the saucepan slightly and dip one grape skewer into the syrup. Rotate the skewer to coat all sides evenly. Allow excess syrup to drip off for 2–3 seconds. A thin coating produces the best texture and crunch.

6. 

   6

   Shock and set the coating. Immediately dip the coated grapes into the ice water for 1–2 seconds. Remove and place on parchment paper or a silicone baking mat. Allow the coating to harden for 2–3 minutes until completely glossy and crisp.

7. 

   7

   Serve. Enjoy within a few hours for the best texture. The candy shell will gradually soften as moisture escapes from the grapes.