Debunking Dangerous Tik Tok recipe & BPA! How To Cook That Ann Reardon

Ingredients

• 1 cup Grapes (seedless, washed and dried thoroughly)
• 8 pieces Wooden Skewers (12‑inch bamboo or birch skewers)
• 2 cups Granulated Sugar (fine white sugar)
• 1/2 cup Water (room temperature)
• 1 tablespoon Corn Syrup (light corn syrup; helps prevent crystallization)
• 1 tablespoon Food‑Grade Glucose (optional) (alternative to corn syrup; optional)

Instructions

1. Prepare Fruit

   Wash the grapes (or chosen fruit) under cold running water, pat dry with a clean towel, and ensure they are completely moisture‑free.

   Time: PT5M

2. Thread Fruit onto Skewers

   Insert each grape onto a wooden skewer, leaving a small gap between each piece to allow the syrup to flow around them.

   Time: PT5M

3. Make the Sugar Syrup

   Combine the granulated sugar, water, and corn syrup (or glucose) in the saucepan. Stir gently until the sugar is fully dissolved.

   Time: PT5M

4. Heat to Hard‑Crack Stage

   Bring the syrup to a rolling boil and stop stirring. Allow it to boil until the temperature reaches 149 °C (300 °F) – the hard‑crack stage. This usually takes 5‑7 minutes after the first boil.

   Time: PT7M

   Temperature: 149°C

5. Dip Fruit Skewers

   Using tongs or heat‑resistant gloves, quickly dip each fruit‑skewered piece into the hot syrup, allowing excess to drip back into the pan. Place the coated fruit onto a prepared baking sheet.

   Time: PT5M

6. Cool and Serve

   Let the coated fruit sit at room temperature on the baking sheet (or cooling rack) until the sugar shell fully hardens – about 2‑3 minutes. Serve immediately for maximum crunch.

   Time: PT3M

7. Clean Up

   Allow the saucepan to cool completely before discarding the hardened sugar. Soak the pan in warm, soapy water to loosen residue, then wash as usual.

   Time: PT10M

Nutrition Facts

Calories

120

Protein

0 g

Carbohydrates

30 g

Fat

0 g

Fiber

1 g