Active Time

　　1 hr

　　Total Time

　　3 days

　　Active time: 1 hr Start to finish: 3 days

　　

Ingredients

Makes about 2 1/2 lb

　　12 lemons or 8 navel oranges or 5 pink grapefruit

　　7 1/2 cups sugar

　　6 cups water

　　Food coloring (optional): 3 drops yellow for lemon; 2 drops each of yellow and red for orange; 2 drops yellow and 1 drop red for grapefruit

　　

Special Equipment

a candy thermometer

　　

Step 1

Quarter fruit lengthwise and remove peel (including white pith) in 1 piece from each quarter, reserving fruit for another use.

　　

Step 2

Cut peel lengthwise into 1/3-inch-wide strips (if using grapefruit, cut peel in half crosswise first). Put peel in a large bowl and cover with cold water, then soak 1 hour. Drain in a colander.

　　

Blanch peel:

Step 3

Transfer peel to a wide 4- to 6-quart heavy pot. Add cold water to cover by 1 inch and bring to a boil. Reduce heat and simmer 10 minutes, then drain in colander. Repeat blanching process 2 more times. Cover peel once more with cold water and simmer until skin side is tender, about 30 minutes, then drain in colander.

　　

Cook peel in syrup:

Step 4

Return pot to stovetop and add 6 cups sugar and 6 cups water. Bring to a boil, stirring until sugar is dissolved. Wash down any sugar crystals clinging to side of pot with a pastry brush dipped in cold water. Add food coloring (if using) and boil syrup, uncovered and undisturbed, until it registers 220°F on thermometer, about 30 minutes. Add peel and simmer over low heat until translucent, about 45 minutes. Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours.

　　

Step 5

Return syrup with peel to a boil and boil, uncovered and undisturbed, until it registers 226°F on thermometer, about 30 minutes. Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours.

　　

Step 6

Return syrup to a boil once more and boil, uncovered and undisturbed, until it registers 228°F on thermometer, about 30 minutes. Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours.

　　

Dry and coat peel:

Step 7

Reheat syrup with peel over low heat just until syrup has liquefied (peel will have absorbed most of syrup), then drain peel in colander. Immediately spread peel, separating pieces, on 2 metal racks set in 2 shallow baking pans and dry, uncovered, until just barely sticky, 8 to 24 hours.

　　

Step 8

Spread 1/2 cup of remaining sugar on a plate and roll each piece of peel in sugar to coat well, then transfer to a sheet of wax paper. Add more sugar as needed to coat remaining peel. (Pour sugar through a medium-mesh sieve occasionally to remove bits of peel and clumps of sugar.) Dry sugared peel on wax paper 1 hour.

　　Cooks' note:

　　• Candied peel keeps, layered between sheets of wax paper, in airtight containers at room temperature 3 months.