Candied Grapefruit Peel

Peels from 3 grapefruits, cut into large pieces
2 cups granulated sugar
1 cup water
1/4 cup light corn syrup
Place grapefruit peels in a saucepan and cover them water. Bring to a
boil over medium-high heat, then reduce the heat to simmer. Cook for
about 25 minutes, or until the peels are soft. Drain the peels; remove
bitter white pith with a paring knife, leaving just the skin. Slice the
peel into thin strips.
In a heavy saucepan, mix sugar, the 1 cup water and corn syrup; bring to
a boil over high heat. Reduce heat to a simmer, and add the strips of
peel. Cook the strips until they become translucent, about 45 to 50
minutes, depending on their thickness.
Remove the strips with a slotted spoon, and drain them. Sprinkle a thick
layer of sugar onto a large plate. Spoon the peel strips onto the sugar,
and toss them with a fork to coat them evenly. Transfer the strips to a
large sheet of wax paper, and let them dry for about 1 to 2 hours.
Store the peel, covered, at room temperature. It will keep at least 2
weeks.