Ingredients:
Decorate Chilean grapes with caramel and more!
- 1 package of candies
- 1 bunch of fresh grapes (we use green grapes)
Instructions:
- Line a baking sheet with parchment paper and set aside.
- Wash the grapes and dry them thoroughly. Keep them at room temperature for the dipping process; if they are too cold, the caramel will thicken too quickly when dipping.
- Prepare all your additional side dishes in small bowls and set aside.
- Insert a toothpick into each grape to facilitate safe dipping. You can also use skewers for drinks, as they are usually sturdier.
- Unwrap the caramels and place them in a small microwave-safe bowl. Microwave for approximately 1 to 2 minutes, checking every 30 seconds, and stir with a spoon until smooth.
- Dip each grape in the caramel and, if desired, in the additional toppings. Place them on the tray lined with parchment paper. You can store them at room temperature or in the refrigerator; keep in mind that if you refrigerate them, the caramel will become too hard and more difficult to eat.
Notes:
You can add 1 to 2 tablespoons of heavy cream to the caramel if you prefer it to be more liquid. I like it thick, so I didn’t use any. It’s easier to work in small batches; I usually make about 10 caramels at a time, and remember to adjust the cooking time if you make more. If the caramel thickens as you are dipping the grapes, you can reheat it in the microwave for 5 to 8 seconds to soften it. The caramel gets very hot, so be especially careful if you allow small children to help.
