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Export 2 ingredients for grocery delivery
Step 1
Cut each grapefruit and half and juice them. (Reserve the juice for another purpose.) Use a soup spoon to scrape out the pulp and membranes.
Step 2
Use a chef's knife to cut the grapefruit peels into strips just shy of 1/2-inch (1,25cm) wide. Place the peels in a large pot and cover with water. Bring to a boil and simmer 5 minutes.
Step 3
Drain the peels and repeat the simmering and draining process with the grapefruit peels one more time.
Step 4
After you've blanched the peels three times, place them back in the pot fitted with a candy thermometer, if using. Add the sugar, water, and corn syrup and bring the mixture to a boil.
Step 5
Reduce the heat to a low boil and cook the peels until they're translucent and glossy. The temperature should read about 218ºF (103ºC) and should take about 45 minutes. If you're not using a thermometer, it should look like the 7th photo in the post.
Step 6
Drain the peels in a colander then spread them on a wire cooling and let sit 12 hours at room temperature to dry out a bit.
Step 7
Sprinkle some sugar on a baking sheet (about 1/3 cup, 65g) and use your hands to toss the candied peel in the sugar, adding more sugar as needed, and shaking off any excess, until the peels are well-coated and no longer feel sticky.
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