Caramel Grapes

Directions

1. 1
   Dissolve the sugar and cream of tartar in the water in a heavy-based saucepan.
2. 2
   Boil until the mixture reaches 150C/300F or until a drop will harden in cold water.
3. 3
   Remove from the heat and quickly dip the pairs of grapes into the syrup, holding them with a fork or small tongs.
4. 4
   Place them on a greased sheet to harden, and then put them into paper petit four cases to serve.