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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