Burnt Grapes

Here is the final grape recipe to close out Grape Week here at joandsue.blogspot.com

This is the only grape recipe this week that wasn’t a “new” recipe. This has been a family favourite for several years now. Granted, the presentation is a little sketchy, but the taste is unbelievable. You could also call these caramel grapes if you don’t like the “burnt” connotation. (A rose by any other name...)

Our big sister, Orra, submitted this recipe as her entry in the grape contest last weekend. There was another dish there that was kind-of similar but had orange peel and a few different ingredients thrown in. Messing with perfection is what I say. This 6 ingredient dish is fantastic as is. Unfortunately, it didn’t place in the top 3 but that doesn’t mean it won’t continue to be a family favourite.

Orra calls it “grape crack” implying its addictive nature. It really is hard to stop eating it once you start. For the sake of your waistline, you had better have a few people to share this with when you make it or else you will eat it all!

Seriously...just warning you....

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Burnt Grapes

Ingredients

2 cups sour cream

1/2 cup icing sugar

1 Tbsp vanilla

5 cups seedless green grapes

1/2 cup butter (don’t use margarine)

1/2 cup brown sugar

 Directions

In a large bowl, mix together sour cream, icing sugar, and vanilla. Stir in grapes. Set aside.

In a medium saucepan, combine butter and brown sugar. Stir constantly and cook over medium heat until mixture starts to thicken. It does not need to boil.

Pour brown sugar and butter over grape mixture and stir until well blended.

Chill for at least 2 hours before serving.

Interestingly, when I Googled this recipe to see how others made it, most people don’t mix the brown sugar/butter into the grapes but rather pour it on top and let it harden like that. I didn't care for it as much that way.
As you can see in the above photo the crust that forms keeps all the caramel goodness on top.
It's not bad that way...BUT...I definitely enjoy it more all mixed in!
 Preparing it our way (mixing everything together) produces a wonderfully sweet caramel custard sauce for the grapes that is AMAZING. In fact, we often double the butter and brown sugar to 1 cup each just because we loooooooooove the sauce.

Not the healthiest thing to do but... sometimes you have to splurge!

We hope you enjoyed our grape inspired week this week :)

What is your favorite grape inspired recipe?