Candied Grapefruit Peel
Peels from 3 grapefruits, cut into large pieces 2 cups granulated sugar 1 cup water
1/4 cup light corn syrup
Place grapefruit peels in a saucepan and cover them water. Bring to a boil over medium-high heat,
then reduce the heat to simmer. Cook for about 25 minutes, or until the peels are soft. Drain the
peels; remove bitter white pith with a paring knife, leaving just the skin. Slice the peel into
thin strips. In a heavy saucepan, mix sugar, the 1 cup water and corn syrup; bring to a boil over
high heat. Reduce heat to a simmer, and add the strips of peel. Cook the strips until they become
translucent, about 45 to 50 minutes, depending on their thickness. Remove the strips with a slotted
spoon, and drain them. Sprinkle a thick layer of sugar onto a large plate. Spoon the peel strips
onto the sugar, and toss them with a fork to coat them evenly. Transfer the strips to a large sheet
of wax paper, and let them dry for about 1 to 2 hours. Store the peel, covered, at room
temperature. It will keep at least 2 weeks. Pretty glass jars packed with candied peel make
wonderful Christmas gifts.
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