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Candied Grapefruit Peel

For this recipe, make sure to use unsprayed or organic grapefruits, since you'll be eating the skin. The technique and syrup proportions vary from my recipe for Candied Orange Peel in Ready for Dessert; since oranges don't need to be blanched a few times, and they have thinner skin, they are cooked differently. Note that this recipe uses light corn syrup, not high-fructose corn syrup. You can get natural corn syrup at Whole Foods and similar stores. The small amount helps ensure the peels stay supple after candying and resist crystallization, but you can leave it out if you want. For more info, check out my post: When to use (and not use) corn syrup, for substitutions and more info.
  • 3 grapefruits, organic or unsprayed
  • 2 1/2 cups (500g) sugar, plus additional sugar for tossing the finished candied peel
  • 2 1/2 cups (625ml) water
  • 2 tablespoons light corn syrup
  • 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.
  • 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.
  • Drain the peels and repeat the simmering and draining process with the grapefruit peels one more time.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

Storage: Candied peels are best the first week or two after they are made, stored at room temperature in an airtight container. They can be stored three to six months in the refrigerator, although they may get dried out if kept longer. If they do, you can chop the peel and soak it in hot water or orange liqueur, until soft, and use the pieces fruit crisps or whatever baking projects call for chopped candied peel.