Candied Grapefruit Peel
(adapted from Chocolate Obsession by Michael Recchiuti and Fran Gage)
The peel of 4 grapefruits
5 cups (35 oz) granulated sugar
4 1/4 cups (34 oz) water
2/3 cup (7 oz) light corn syrup.
Fill a large saucepan with water and bring it to a boil. Have a large bowl of ice water ready. Add the peels to the boiling water and bring the water back to a boil. Pour the peels and water into a strainer, then put the peels in the ice water bath. Refill the saucepan with fresh water and repeat. (You may need to add more ice to the ice water bath). Bring the water to a boil for the third time. While waiting for the water to boil use a knife to scrape most of the white pith off the peel. You do not want to see through to the outer rind, but there should be very little white left. Add the peels to the water for a third time, bring the water back to a boil, and drain. (This can be done one day ahead. Refrigerate the peels in an airtight container)
To candy the peels. Stir together the remaining ingredients in a large sauce pan. Place over medium heat and bring to a boil, stirring to dissolve the sugar. Meanwhile, cut 2 rounds of parchment paper slightly lager than the diameter of the pan. When the sugar syrup is boiling, add the blanched peel and bring back to a simmer. Cover the peels with a double layer of parchment paper to keep it submerged. Adjust the heat to maintain a simmer and cook until the peel looks translucent and the pith is soft, about 1 hour and 20 minutes. The temperature of the syrup will be about 220. (Note: my understanding of a simmer must be different because it took me more than 3 hours to get to the proper temperature. I recommend using a more active simmer to cut down the time to the amount called for in the recipe.)
Remove pan from heat and let the peels cool in the syrup, with the parchment paper in place and undisturbed, at room temperature overnight. The next day; transfer the peels and syrup to a container with a tight-fitting lid and store in the refrigerator.
To serve the peels as a candy remove them from the syrup and rinse them off under cold water. Cut the pieces lengthwise into 1/4-inch strips. Place strips on a wire rack and leave them at room temperature overnight, or until dry. Place granulated sugar in a bowl and coat the strips, a few at a time, to coat evenly. Store in an airtight container in a cool, dry place, not in the refrigerator.