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2 red grapefruits, 6-8 oranges or other citrus fruit
1.5 c granulated sugar
0.25 c light corn syrup
1 cup superfine sugar, plus more for storage

FOR DIPPING (OPTIONAL)
4 oz. semisweet or bittersweet chocolate
1 tablespoon unsalted butter

=Scrub fruit to remove any waxy coating. Score fruits into quarters and peel; reserve fruit for another use. Put peels in a saucepan, cover with cold water, and bring to a boil for 1 minute. Drain peels; cover again with cold water. Place a heavy plate on top to keep peel submerged. Bring to a boil; reduce heat to low and simmer for 30 minutes. Remove pan from heat; let stand until liquid reaches room temperature, or as long as overnight. If pith is very thick, scrape away excess. Slice peel into strips.
Combine granulated sugar, corn syrup, and 11/2 cups water in a 3-quart saucepan; bring to a boil. When sugar has dissolved and syrup is clear, add peels. Cook slowly until translucent, about 1 hour. Remove to a rack set over a tray to catch drips.
Pour superfine sugar out onto a plate. When peels are cool enough to handle, roll each in sugar to coat, then return it to drying rack for an hour. Coat a second time with sugar, then return to rack to dry for another hour. If not dipping in chocolate, sprinkle bottom of an airtight container with superfine sugar, arrange peels in a tight layer on top, sprinkle with more sugar. Arrange remaining peels in layers, sprinkling with sugar between each layer; cover and refrigerate.
If dipping in chocolate, melt chocolate with butter in top of a double boiler set over simmering water. Blend thoroughly.
Dip ends of cooled peel into melted chocolate, coating just one side. Transfer to a sheet of waxed paper and set in a cool place to harden. Store in sugar as described above.

If you make mixed peels, cook the different types separately so you can remove each type from the heat when it’s done.
 
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