Recipe Detail Page

1. Scrub oranges, grapefruits and lemons well. Slice each in half crosswise and squeeze out juice. Reserve juices for another use. Scrape out any of the membranes and slice each peel in half. Put in a large saucepan and add enough water to cover peels. Bring to boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook 30 minutes. Drain well, cover with cold water and bring back to simmer; cover and cook until tender, about 30 minutes. Drain and refresh under cold water. Use a spoon to scrape away any remaining pulp or pith. Slice peels into ¼-inch (5-mm) strips. Set aside.

2. In a large heavy saucepan, combine 2 cups (500 mL) of the sugar, corn syrup and water. Simmer over medium heat, stirring often, until the sugar has completely dissolved. Brush down the sides of the pan with a brush dipped in warm water (this will prevent the sugar from crystallizing). Add the fruit peel and reduce heat to low, cooking until most of the syrup has been absorbed, about 20 minutes. Remove from heat, cover and let stand overnight and up to 1 day.

3. Bring back to a simmer over low heat, let cool and drain (reserve syrup for another use). Pour remaining 2 cups (500 mL) sugar in a shallow dish.

4. Arrange 2 large cooling racks over 2 large rimmed baking trays. Dip slices in sugar to coat completely and arrange in a single layer over racks. Let dry for at least an hour and up to 4 hours.

5. Meanwhile, if using, melt chocolate in a metal bowl over a saucepan of simmering water. Dip about 1 inch (2.5 cm) of each piece of dried candied peel in melted chocolate. Return to racks to set, about 1 hour. (Can be stored up to 4 months, in refrigerator, in a sealed container between sheets of waxed paper).