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1
Remove fruit and its membrane from grapefruit rind, leaving the white pith attached to the peel. If grapefruits have been juiced, be sure to cut any leftover pulp from the peel. Cut rinds into 1/2-inch-wide strips that are about the length of a pinky finger. Place cut rinds with salt in a large pot. Cover with water and soak overnight.
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2
The next day, pour off the brine. Fill pot with fresh cold waterenough to submerge peelsand bring to a boil over high heat. Immediately dump off boiling water. Repeat this procedure two more times.
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3
Drain rind of excess water and measure it by volume. For every 4 parts rind, use 5 parts sugar. Be liberal with the sugar. Place sugar in the bottom of a large, heavy pot, and set the rind on top of it. Slowly bring contents to a simmer, stirring occasionally. If pot is not heavy enough, the sugar will burn; if pot is not big enough, it will be difficult to stir. Once sugar has melted, use a pastry brush dipped in water to brush sugar crystals down from the side of the pot. If syrup does not cover rind, add more sugar and melt before proceeding.
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4
Once all sugar crystals have melted, transfer contents of pot into a pre-heated Crock-Pot or slow cooker. Crack the lid 1/2 inch to allow steam to escape. Set Crock-Pot on highest setting to maintain a simmer. Never stir contents, but periodically push protruding rind down into the simmering sugar with a wooden spoon. When syrup reads between soft-ball stage and hard-ball stage on a candy thermometer, remove from heat. This should take 4 to 8 hours.
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5
Separate hot rinds onto cooling racks set over cookie sheets. Place cookie sheets in an oven set to 150u00b0F (or lowest setting) to dry-cure. Bake until rind is barely tacky to the touch. This will take 4 to 8 hours. Cool rinds.
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6
If desired, dip grapefruit rind candies in chocolate.
