Makes about 1 lb (450g)
1 lb (450g) black or green grapes
1 lb (450g) granulated sugar
1/4 pint (150ml) water
2oz (50g) or 1 rounded
tablespoon golden syrup
Wash the grapes and pat dry in absorbent paper. Then snip grapes off the bunch in pairs, leaving a short stalk attached to them. Set fruits on absorbent paper to make sure they are absolutely dry.
Put the sugar and water into a saucepan and stir over low heat until sugar has dissolved. Add the golden syrup and bring to the boil. Boil rapidly without stirring until sugar boiling thermometer shows a reading of 300°F (150°C) or crack stage. Draw the pan off the heat and allow bubbles to subside.
Work quickly and, using a fork, dip the pairs of grapes into the syrup to coat them completely. Drain for a moment over the pan and then place on an oiled baking tray or plate. Set the first grapes dipped at the end of the tray furthest from you to avoid dripping syrup over dipped fruits as you add more to the tray. Leave until cold and set hard. Then place in paper petits fours cases for serving. These do not keep and are best eaten on the day of making.