LPB’s Candied Grapefruit Peel

I just made this fantastic recipe for homemade holiday gifts!

LPB gave me this recipe and it came out great. It took some time but the work was minimal. I recommend coating all the pieces in some sugar when done, otherwise they seem very sticky and hard to package.

4 grapefruits

4 cups sugar

(or a 1 to 1 ratio of whatever amount of peels that you have)
The measurements and times listed are for 4 grapefruits. You can amass a good amount by cutting and prepping your peels and keep them in a bag/tupperware in the fridge until you’re ready.
After eating the fruit, slice into quarters and each quarter in 4 or 5 strips.
Bring pot of water to boil (large stock pot) and drop peels in water. When the water returns to a boil, remove and strain the peels.
Repeat this 3 more times, using fresh, cold water each time.
On the 4th and last boil, let the peels stay in the boiling water 10-15 minutes. This will plump them up.
After the last boil, strain and keep the peels and about one cup of the water in the pot.
Add the sugar on top of peels and cook over high heat, stirring a bit to help dissolve sugar. When the sugar syrup comes to a boil, reduce heat to medium and cook until the syrup thickens, about 25 minutes. (To test, dip in a rubber spatula and test with your finger on the spatula. you want it to be sticky)
Place a wire rack over a clean baking sheet. Use the spatula or thongs to remove the peels and lay out on a single layer on the rack. Let cool for about 5 minutes.
You can leave them plain or coat them 4-5 at a time in a bowl of sugar. Coarse sugar makes them nice and crunchy.
Lay the coated peels back on the rack to dry some more.
Store in a sealed container in a cool, dry place.
LPB’s tip for the leftover grapefruit infused sugar syrup:
“Of course I saved the excess syrup. going to use it in a bourbon drink verrry soon.”

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