Think of these as the playful, miniature cousin of the classic toffee apple. They’ve got all that same irresistible crunch and sticky sweetness, just without the fuss or the jaw workout. Caramel grapes are the kind of treat that always makes people smile-one bite in, and you’ve got that glossy caramel coating giving way to the crisp, juicy pop of a grape. They’re fun, unexpected, and dangerously moreish.
The magic lies in their simplicity. You start with plump, fresh grapes-green or red both work beautifully-then dip them into warm, silky caramel that’s rich and buttery. From there, it’s all about the toppings. Mini chocolate chips for that melty bite, crushed peanuts for salty crunch, or rainbow sprinkles for a bit of whimsy. You can even mix it up with coconut flakes or crushed pretzels if you’re feeling adventurous. The best part? They set beautifully in the fridge and keep their shine, so you can make them ahead for a party or just have a few ready to grab when the sweet craving hits.
These make such a fun addition to dessert boards or kid-friendly gatherings. They’re easier to eat than toffee apples and way less messy-but with the same nostalgic caramel flavor that takes you straight back to childhood fairs. Serve them chilled for a satisfying snap as you bite in, or enjoy them slightly softened for a chewy caramel pull that’s pure comfort.
However you serve them, they’re guaranteed to disappear fast. Sticky fingers and happy smiles included.
Caramel Grapes
Equipment
- Saucepan
- Mini Skewers
- Baking Sheet
Ingredients
- 1 lb large crisp grapes 450g
- 1 x 11 oz bag caramels 310g
- ¼ cup heavy cream 60ml
- ½ cup finely chopped peanuts 65g
- ½ cup mini chocolate chips 85g
- ½ cup sprinkles 85g
Instructions
- Wash the grapes and dry completely, then set aside for ten minutes to air dry.
- Heat the caramels and cream in a saucepan. Once totally melted, continue to cook for a further five minutes, then turn off the heat.
- Place the toppings on separate plates. Stick a mini skewer into each grape, then dip three quarters of the way up the sides of the grape into the caramel sauce.
- Allow excess to drip off, then roll the grape into the topping of choice and set aside on a parchment-lined baking sheet until you repeat the process with all the grapes.
- If not using immediately, chill until ready to serve.
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