Caramel Covered Grapes
Dress up Chilean grapes with caramel and more!
1 package of caramels
1 bunch of fresh grapes (we used green)
Line cookie sheet with parchment. Set aside.
Wash grapes and dry thoroughly. Keep grapes at room temperature for dipping. If they are too cold the caramel will need thicken too quickly while dipping.
Prep all your extra toppings in small bowls and set aside.
Place toothpicks in each grape to make dunking safe. You can also use drink skewers; they tend to be stronger.
Unwrap caramels and place in a small microwave-safe bowl. Place bowl in microwave and cook for about 1 to 2 minutes, checking every 30 seconds. Smooth with a spoon.
Dunk each grape into the caramel, then into toppings if desired. Set on parchment lined cookie sheet. You can store them at room temperature or fridge. Just know if you put them in the fridge the caramel gets super hard and tougher to eat.
You can add 1 to 2 tablespoons of heavy cream to the caramel if you want it thinner. I like mine thick so I didn’t use any. It’s easier to work in small batches. I tend to do about 10 caramels at a time. Be sure to adjust cooking time if you do that. If the caramel becomes thick as you are dipping, you can pop it back in the microwave for 5 to 8 seconds to soften it again. Caramel gets hot so be very careful if allowing small kids to help.