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. (Refrigerate the fruit and reserve it for breakfast or for use in another recipe; you will not need it here.)

Slice grapefruit peels into 1/2-inch – 1-inch strips, or as wide/narrow as desired. Keep in mind that the wider your strips, the longer they will take to try.

Add sliced grapefruit peels to a medium saucepan.

Fill pot with water, completely covering the peels. (Don’t worry if some of them float to the top!)

Bring to a rolling boil. Boil peels for 15 minutes.

Drain peels in a mesh strainer and rinse thoroughly with cool water.

Bring 400 grams (2 cups) sugar and 400 milliliters (2 cups) water to a boil in a medium saucepan. Stir until sugar has dissolved.

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

While peels are simmering, line a rimmed baking sheet with parchment.

Drain candied peels in a fine mesh strainer.

With tongs, transfer peels to prepared tray. (Be careful, they’ll still be hot!)

Toss in remaining sugar.

Allow to sit at room temperture, uncovered, for 1-3 days or until dry. (To speed things along, please see this candied orange peel recipe for a quick-dry oven method.)

Dipping the Dried Peels (optional):

Temper dark chocolate couverture of your choosing. My go-to is Callebaut 54.5% dark, but any good-quality dark, milk, or white chocolate would work nicely.

Dip a portion of each peel in the tempered chocolate. (If desired, you could also use an enrobing fork to cover the entire peel.)

Transfer dipped peels to a clean sheet of parchment to cool and allow the chocolate to set.

Store candied peels (plain or chocolate-dipped) to an airtight container at room temperature for up to one month. Do not refrigerate.