Recipe: Candied Citrus Peels

Makes about 4 cups of peels.

Note: You can use any thick-skinned citrus fruit, but don't use thin-skinned fruits such as limes or clementines, which will get leathery in the process. From Julie Kendrick.

• About 6 medium-sized grapefruit (to make about 4 cups of peels)

• 3 c. sugar, plus more for coating finished peels

• 1/3 c. light corn syrup

• Chocolate and white chocolate (or candy coating) for dipping and decorating

Directions

Add peels to large saucepan and cover with water. Bring water to boil, then drain the peels into a colander and discard boiling water. Return peels to saucepan, cover with fresh water, and bring to a boil again. Drain peels again, then cover with fresh water for a final blanching. Drain peels for final time and set aside.

To make simple syrup: Place 2 cups water in a large pan, add 3 cups sugar and corn syrup, and stir until dissolved. Bring mixture to a boil. Try to avoid stirring too vigorously or splashing, but if crystals form on the side of the pan, remove them with a pastry brush dipped in cold water.

Once the mixture is boiling, add the peels, stirring as little as possible, and simmer until peels become translucent and jewel-toned, usually about 30 to 45 minutes.

Remove peels with slotted spoon or tongs, and drain on wire rack set over a baking sheet. Reserve remaining simple syrup and refrigerate for another use.

Once peels are cool to the touch, fill a shallow bowl with sugar and coat each peel, returning them to the wire rack and straightening them out to dry. Peels can be left to dry for a few hours or overnight.