Ingredients
Scale
- Prepare the rinds by removing the fruit flesh and membranes. If pith is more than ¼ inch thick, trim off extra. Slice rinds into long pieces about ¼ to ½ inches wide.
- Place rind slices into a cooking pot and cover with cold water. Bring to a boil on stove. Boil for 5 minutes. Drain off water and run the peels under very cold water. Repeat the boiling and draining process twice more.
- Place two cups of sugar and one cup of water into a pot. Bring the sugar and water to a boil, creating a syrup. Place the rinds into the syrup. Lower heat to a low boil and allow the rinds to simmer in the syrup for 20 minutes.
- Drain off syrup. Let the candied peel onto wax paper to dry overnight or up to two days. (If in a hurry, peel can be dried in a 180-degree oven for 2 hours. See post for details).
- When the peel is dry but still slightly sticky, toss in the remaining cup of sugar.
- Optional: Dip the candied peel in tempered chocolate and lay on waxed paper to dry. (See post for details.)
- Candied peel can be stored covered in a cool, dry place for 2 to 4 weeks.
Instructions
- 3 grapefruit rinds
- 3 cups sugar, divided
- 1 cup water
- 1 cup Dark chocolate chips (*optional, use if you want to dip the candied peel in chocolate.