In a small saucepan, combine ½ cup of sugar with ¼ cup of water. Heat over medium-high heat, stirring occasionally, until the sugar dissolves completely. Remove from heat and let it cool slightly.

Wash the grapes thoroughly and place them in a large bowl. Pour the slightly cooled sugar syrup over the grapes and stir gently to ensure all grapes are well-coated.

Using a slotted spoon, transfer the syrup-coated grapes onto a wire cooling rack, ensuring they are spaced apart and not touching. Allow them to dry for 30 to 60 minutes until the syrup becomes tacky.

Place the remaining ½ cup of granulated sugar in a shallow dish. Roll each tacky grape individually in the sugar until fully coated. Return the sugared grapes to the wire rack and let them dry for another 30 to 60 minutes.

Once fully dried, serve the candied grapes immediately or store them in an airtight container in the refrigerator for later enjoyment.​