Active Time

　　45 min

　　Total Time

　　6 hr

　　

Ingredients

Makes about 45 strips

　　2 small grapefruits

　　1 cup granulated sugar

　　1/2 cup water

　　1 cup superfine granulated sugar

　　

Step 1

With peel still on fruit, quarter peel lengthwise then remove, keeping pieces of peel intact. Reserve fruit for another use. Diagonally cut pieces of peel into 1/3-inch-wide strips.

　　

Step 2

Put peel in a 3-quart saucepan filled with cold water and bring slowly to a boil over moderate heat. Boil 1 minute and drain. Repeat procedure 4 times to remove bitterness.

　　

Step 3

Have ready a lightly oiled large rack set in a shallow baking pan.

　　

Step 4

Bring regular granulated sugar and water to a boil in a large heavy skillet, stirring until sugar is dissolved. Add peel and boil, stirring, until most of syrup is absorbed, about 10 minutes.

　　

Step 5

Turn out peel onto rack, separating pieces. Dry candied peel, uncovered, at room temperature until only slightly sticky, 4 to 8 hours. Toss, a few pieces at a time, in superfine sugar, shaking off excess.

　　Cooks' notes:

　　• If sugar syrup begins to crystallize on peel, turn out of skillet immediately. Peel will still be good but will have a different appearance and won't need a sugar coating. • Candied peel keeps in an airtight container at room temperature 1 week or chilled 1 month. If chilled peel becomes too moist, pat dry and reroll in sugar.