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1
Cut the ends off each piece of fruit, and cut the fruit in half lengthwise.
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2
Insert the tip of a knife carefully between fruit and pith about 1/2 inch deep, turn the fruit on the other end, and repeat, following the shape of fruit and keeping the skin in one piece.
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3
Using your fingers, gently pull the fruit away.
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4
Reserve the fruit for another use.
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5
Place the citrus peel in a 6-quart pot; fill with enough cold water to cover, about 3 quarts.
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6
Place over medium heat; bring to a boil.
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7
Reduce heat; simmer 20 minutes.
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8
Drain the citrus peel; soak in cold water until cool enough to handle, about 5 minutes.
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9
Using a melon baller, scrape the soft white pith from the peel, being careful not to tear or cut into the skin.
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10
If youre making candied grapefruit, after scraping the pith from the peel, simmer the peel for 20 minutes more, and repeat the technique to remove the remaining pith.
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11
Slice each piece of peel into thin strips lengthwise, about 1/4 inch wide if garnishing a cake or 1/2 inch wide if rolling in sugar.
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12
Place 6 cups sugar in a saucepan with 3 cups water; stir to combine.
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13
Place the pan over medium heat, stirring occasionally, until all the sugar has dissolved and the syrup comes to a boil, about 8 minutes.
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14
Add the citrus strips to the boiling syrup; reduce heat to medium-low.
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15
Using a pastry brush dipped in cold water, wash down any sugar crystals that form on the sides of the pan.
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16
Simmer the strips until they become translucent and the sugar syrup thickens, about 40 minutes.
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17
Allow the strips to cool in the syrup for 3 hours or overnight.
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18
When they have cooled, proceed to step 7, or store the strips in the syrup in an airtight container, refrigerated, for up to 3 weeks.
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19
When cool, remove the strips with a slotted spoon.
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20
Using your fingers, wipe off the excess syrup; roll the strips in sugar.
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21
Dry on wire racks.
