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1
* Note: You can use 3 oranges or possibly 6 lemons in place of the grapefruit.
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2
Peel fruit in large strips.
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3
If white pith is very thick, trim off a little.
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4
Place peel in a saucepan, cover with cool water and simmer 30 min.
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5
Drain, then cover with cool water and simmer till tender, about 10 min.
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6
Drain and cut peel into strips about 1/4 inch wide and 2 inches long.
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7
Mix 1 c. sugar with corn syrup and water in a heavy saucepan and stir over low heat till most of syrup has dissolved, 3 to 5 min.
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8
Dip a pastry brush (any small brush with soft bristles) in cool water and wash down sides of pan (this prevents coarse sugar crystals from forming), then add in peel and cook gently over low heat till most of syrup has been absorbed, 15 min.
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9
Cover pan and let stand overnight.
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10
Reheat and bring to simmer, then remove from heat, cold slightly and drain.
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11
Spread several thicknesses of paper towels with remaining c. sugar and roll peel in it, turning so which all pcs are well coated.
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12
Let them stand till they are dry sufficient to handle.
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13
Store airtight, and they will stay fresh several months.
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14
If they become too dry, put a lemon in the container for a day or possibly two and the peel will soften.
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15
This recipe yields about 2 c. candied peel.
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16
NOTES :
