Dry individual grapes and puncuture with a bamboo skewer.
In a large saucepan, combine white sugar, water, light corn syrup, color gels of any color, and cotton candy flavoring and mix well.
Heat the sugar mixture over medium low heat and constantly stir until the sugar is dissolved.
Once the sugar is dissolved, add your candy thermometer to the pan and increase the heat to medium high.
Continue to cook and boil until the sugar coating reaches 300 degrees (15-20 minutes).
Remove pan from heat and immediately dredge grapes into saucepan sugar coating and then add to crushed candy. Place finished grape on a silicone mat to harden.
Repeat, working quickly so the sugar doesn't harden.
Let grapes harden and enjoy.
Notes
It’s important to note that anytime you work with ANY candied fruit ideas, the moisture from the fruit is a killer to a hot sugar mixture of candy coating. You must remove ALL water, moisture, or humidity from the fruit, or the candy coating will slide off. A paper towel typically does the trick. Parchment and wax paper have been known to stick to hard candy, so use a silicone baking mat. Tangulu fruits are not known for keeping for long periods due to moisture from natural fresh fruit. Best to make and eat.