Candy Grapes Recipe

Medically reviewed by Christiana George Updated Date: December 27, 2021

Candy Grapes Recipe is a great way to enjoy a candy treat while still maintaining good health. Candy Grapes Recipe is easy to make and can be made in large batches. Make enough for everyone and share the love!

Ingredients:

1 pound of dried grapes (seedless)
1 cup of sugar (granulated)

Directions:

Mix the grapes and the sugar in a large bowl and mix well. Leave it for about 24 hours to let the grape juice be absorbed by the sugar.
After 24 hours, take a large cooking pot and add the mixture from above, stirring constantly over low heat until it is thickened and all of the sugar is dissolved. This will take about 15 minutes or so, depending on your cooking pot size, heat source etc.
Once thickened, remove from heat and pour into a glass jar or other suitable container for storage at room temperature until ready to serve your guests. Store any remaining candy in an airtight container in your refrigerator for up to one week’s time or longer if you wish!
Serve as you would with any other type of candy treat! Enjoy!

Nutrition Facts:

Serves: 4 – 8
Calories: 158.4
Fat: 0.1
Cholesterol: 0.0
Carbohydrates: 40.6
Protein: 2.6
Fiber: 2.5
Sodium: 2 .0
Sugar: 37.4

Note: The above does not include salt

3 More Candy Recipes

Everyone loves candy. Candy is delicious, easy to prepare, and perfect for any occasion. But what if you want to be healthy? You can still enjoy your favorite candies with these healthy recipes!
Whether you’re looking for something to satisfy your sweet tooth or you want to make healthy alternatives for your kids treats, this collection of candy recipes has got you covered. This includes recipes for gummies, granola bars, and more!

Gummi Candy Grapes Recipe

A great way to enjoy a candy treat while still maintaining good health is by making this Gummi Candy Grapes Recipe! Gummi Candy Grapes are easy to make and can be made in large batches. Make enough for everyone and share the love!

Ingredients:

1 pound of dried grapes (seedless)
1 cup of sugar (granulated)

Directions:

Mix the grapes and the sugar in a large bowl and mix well. Leave it for about 24 hours to let the grape juice be absorbed by the sugar.
After 24 hours, take a large cooking pot and add the mixture from above, stirring constantly over low heat until it is thickened and all of the sugar is dissolved. This will take about 15 minutes or so, depending on your cooking pot size, heat source etc.
Once thickened, remove from heat and pour into a glass jar or other suitable container for storage at room temperature until ready to serve your guests. Store any remaining candy in an airtight container in your refrigerator for up to one week’s time or longer if you wish!
Serve as you would with any other type of candy treat! Enjoy!

Nutrition Facts:

Calories: 400
Total Fat: 0 grams
Saturated Fat: 0 grams
Polyunsaturated Fat: 0 grams
Monounsaturated Fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 10 milligrams
Potassium: 50 milligrams
Total Carbohydrates: 100 grams
Dietary Fiber: 2 grams
Sugars : 95 grams

Gummi Candy Peanuts Recipe:

Gummi Candy Peanuts Recipe is one of my favorite recipes. I remember when I was a child and we used to go to the movies, we would buy some gummi candy peanuts. They were so good! They were in a small box that was about 2 inches wide, 4 inches long and 1 inch deep.

The box had 8 rows of 8 little plastic bags of candy. Each bag was filled with a different flavored gummi peanut. We would open up the plastic bag and put them in our mouths like regular peanuts or other nuts but they were not real nuts at all!

They were made out of gelatin which is made by boiling animal bones, skins, tendons, etc. It’s not kosher to eat this stuff because it’s made from non-kosher animals!

Gummi Candy Peanuts Recipe Ingredients:

1 package of Gummi Candy Peanuts (or any flavor you like)
2 cups sugar
2 cups water
1 cup corn syrup (or any kind you have on hand)
1 teaspoon salt (optional) – I don’t use salt because I don’t like salty foods but if you want them salty, then add it in! You can always cut the salt out later.

Directions:

In a medium sized pot, mix the corn syrup, sugar and water together. Bring to a boil stirring constantly until it turns into a thick syrup. (This takes about 10 minutes)
Add in the gummi candy peanuts and stir. Cook for another 2 minutes, stirring constantly to make sure that all of the gummi candy peanuts are coated with the syrup mixture. Remove from heat and allow to cool for about 5 minutes before pouring into a greased pan or container of your choice! (I use a 9 by 13 inch pan.) This recipe makes enough for one batch of gummi candy peanuts! It makes a lot!
Allow to cool for about 3 hours before you can handle them! Store in an airtight container!
If you’re going to eat them right away, then it doesn’t matter if they are still warm. I try to wait until they cool down before I eat any of them so that they don’t melt in my mouth! (They are so good!)

Nutrition Facts:

Serving size: 1/4 cup (60g)
Calories: 160
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 80mg
Carbohydrates: 37g
Fiber: 0g
Sugar: 37g
Protein: 2g

Gummi Candy Jelly Beans Recipe

Gummi candy jelly beans are made from gelatin, which is derived from animal bones and skin. Jelly beans are also made with food coloring. Please note that the food coloring used in gummi candy jelly beans may contain gluten. Gluten is a protein found in wheat and other grains. It gives elasticity to dough (as in bread) and helps give it its spongy texture.

Gummi Candy Jelly Beans Recipe Ingredients

1 (14 ounce) package of red jello (flavor of your choice)
1½ cups water, divided use
2 packets of unflavored gelatin (about 2 tablespoons)
1 cup sugar, divided use
1 teaspoon salt
1 (12 fluid ounce) can frozen apple juice concentrate, thawed
Food coloring (optional)

Gummi Candy Jelly Beans Recipe Directions

For the jelly beans:

Prepare jello according to package directions, using 1 cup water and adding ½ cup sugar and salt.
Dissolve gelatin in the remaining ½ cup water. Stir into prepared jello mixture along with apple juice concentrate. Add food coloring (if desired). Pour into a 9 by 13-inch pan and chill until set, about 2 hours. Cut into small blocks or use cookie cutters to cut out shapes and place on waxed paper-lined baking sheets to dry overnight (if possible) or in the refrigerator for at least 3 hours. Store in an airtight container when not being used.

For the coating:

Mix sugar with ¼ teaspoon salt in a small bowl and set aside until ready to use.. Line a baking sheet with parchment paper.. Melt chocolate according to package directions, stirring occasionally until smooth.. Dip each jelly bean halfway into melted chocolate, then place on prepared baking sheet to harden.. Sprinkle lightly with salt-sugar mixture just before serving.

Nutrition Facts:

Servings: 24
Calories: 70
Total Fat: 1.5g (2% DV)
Saturated Fat: 0.5g (3% DV)
Trans Fat: 0g
Cholesterol: 0mg (0% DV)
Sodium: 100mg (5% DV)

Enjoy!

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Pappardelle With Wild Mushrooms

Mains

Christiana George

Updated Date:
June 8, 2023

With Thanksgiving over, I’ve switched to Winter Mode.

Winter Mode consists of uplifting meals whose main ingredients might include any or all of the following: pasta and/or noodles, cheese, butter, cream, and excessive liquid. Bacon makes a recurring appearance. As does chocolate. My preferred mode of cooking becomes baking. Or boiling. Boiling noodles, that is.

Of course, because our radiator goes on overdrive each and every night, we’re met with a rather bewildering dinnertime situation. To set the scene: we’re minimally dressed. No socks, no sweaters. We’re wearing t-shirts, shorts even. The window’s open—god, can we get some snow in here or something? (Just kidding, but I can’t wait!) While we eat, pools of sweat build up on our foreheads, right by our hairlines. (Why do I bother washing my hair?) My armpits start feeling damp, I’m blowing like crazy on each bite to cool it down.

It’s contradictory-feeling, the heat, and confuses my body greatly. I’m craving fats and proteins, but responding to the stuff adversely once I get it.

But it’s alright. There’s ice cream in the freezer, the perfect after-dinner aid. Armed with a heaping bowl each, we can dangle our feet on our fire escape and contemplate the following day.

To counter the richness, there are mushrooms.

In my estimation, mushrooms are the perfect stand-in for meat. They’re portly and satisfying, with their own irresistible flavors to boot. Plus, they’re not bad on the eyes. (Can tofu boast such a quality? I think not.)

I like shiitake mushrooms the best, but I like mixing them even more. This wild mushroom pasta serves them up simply, with a liberal sprinkling of parmesan cheese and parsley. I think the trick is to not overdo it on the pappardelle, which has the tendency to dry out the dish. While the original recipe called for an approximate one-to-one ratio of pasta and mushrooms, I would halve the heavy (albeit delicious) pappardelle and even increase the amount of mushrooms just a tad.

That way, you’ll really taste the garlicky mushrooms but get to savor the luscious pappardelle as well.

My body can cope with that.

PAPPARDELLE WITH WILD MUSHROOMS

Adapted from The Naked Chef by Jamie Oliver

Serves 2

Ingredients:

12 oz. mixed mushrooms
3 Tbsp olive oil
2 cloves of garlic, finely chopped
Dried red pepper flakes, salt, and pepper to taste
juice of 1/2 lemon
up to 8 oz. pappardelle
1/2 stick (2 ounces) unsalted butter
a small handful of grated Parmesan cheese
a handful of fresh flat-leaf parsley, roughly chopped

Directions:

Brush off dirt from the mushrooms and slice thinly. In a very hot frying pan, add the olive oil, then the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and red pepper flakes with a pinch of salt (season lightly, Jamie instructs, as a little really brings out the flavor). Continue to fry fast for 4 to 5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste.

Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.