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1
Step/Day 1:
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2
Scrub fruit hard to remove any wax coating. Score fruit into quarters and peel. Save fruit for another use. Place peel in saucepan, cover with cold water, and bring to boil. Boil for 1 minute. Drain and cover again with cold water. Put a heavy dish on top of peel to help it stay submerged. Bring it to a boil, reduce heat to low, and simmer 30 minutes. Remove pan from heat. Let stand until liquid reaches room temp, and as long as overnight.
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3
Step/Day 2
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4
If pith on peel is very thick, scrape extra away. Cut peel into strips and set aside.
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5
Combine granulated sugar, corn syrup, and 1.5 cups water in a 3 qt. saucepan. Bring to a boil. When sugar dissolves, and syrup is clear, remove from heat and allow to cool to room temp. This can now be stored overnight.
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6
Step/Day 3
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Add peels to syrup. Cook slowly over med-low heat until peels are translucent, about one hour. Remove to a rack set over a cookie sheet to catch drips.
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8
Pour superfine sugar into a large ziplock bag. When peel is cool to the touch, drop by small handfuls into the bag, close it and shake. Remove peels to drying rack for an hour. Replenish sugar in the bag when necessary.
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9
When all peel has dried one hour, repeat the sugaring process, and let it all dry another hour. Sprinkle the bottom of an airtight container with superfine sugar. Arrange peel in layers, topping each with sugar. Cover container and refrigerate. Will keep in fridge 4-6 weeks.
