10/28/2026
Ready for a Bill Nye the science guy explanation?!
A question that I’ve been asked alot… “Why do candied grapes crack after freezing???”
So it starts with water expansion plus sugar shock and grapes are almost alllll water!
1. Grapes are basically little water balloons 🍇
Fresh grapes are about 80–85% water. When you put them in the freezer, that water turns into ice.
Ice expands, so it pushes outward on the grape skin until it splits. Even if it looked fine when you froze it!
2. The candy shell makes it worse 🍬
The sugar coating freezes faster and harder than the grape.
So now you have:
•A hard, brittle candy shell on the outside
•An expanding, freezing grape on the inside
The grape swells, the shell can’t stretch.... CRACK.
3. Sugar pulls moisture out
Sugar is hygroscopic (it pulls water).
Your candy coating starts drawing moisture out of the grape, weakening the skin, which makes it even more likely to burst when frozen!!
So that’s just a quick inside on candied grapes and WHY they crack after freezing!!!!
It’s impossible to avoid!!
I hope you liked this! Explanation originally posted by Miracles Bold Confections
