Candied Grapefruit Peels:

Thoroughly wash and dry each grapefruit.

With a sharp chef’s knife, remove the ends of each grapefruit.

Carefully remove the peel from each fruit. Try to remove it in halves if possible.

Slice grapefruit peels into 1/2-inch – 1-inch strips, or as wide/narrow as desired.*

Add sliced grapefruit peels to a medium saucepan.

Fill pot with water, completely covering the peels.

Bring to a rolling boil. Boil, without stirring, for 15 minutes.

Pass through a fine mesh strainer. Rinse peels thoroughly with cool water.

In a medium saucepan, bring 400 grams (2 cups) sugar and 480 milliliters (2 cups) water to a boil, stirring until sugar dissolves.

Add the blanched grapefruit peels. Reduce heat to low and simmer for 1 hour.

While peels simmer, line a rimmed baking sheet with parchment.

Pass through a fine mesh strainer. Discard the sugary syrup, or save it for cocktails.

With kitchen tongs, transfer peels to prepared tray.

Toss in remaining sugar.

Allow to sit at room temperature, uncovered, for 1-3 days or until dry.**

Dipping the Dried Peels (optional):

Melt and temper dark chocolate couverture, or melt confectionery coating in a microwave-safe bowl.

Working 1 candied peel at a time, dip tops in tempered chocolate. Arrange on a clean sheet of parchment or a silicone baking mat. Allow to sit, uncovered, until chocolate sets.

Store candied peels in an airtight container at room temperature for up to 1 month. Do not refrigerate.