Candied Fruit Peels

1 large grapefruit, 2 large oranges, 3 lemons, 4 limes or about 1 pound fresh gingerroot

¾ cup sugar

¾ cup water

3 Tbs light corn syrup

2 cups granulated sugar (approx.)

With a sharp knife remove the peel from the fruit in 4 equal pieces; if you are candying gingerroot, first peel it, then cut into ¼ inch founds. Cut each piece on the bias into ¼ inch wide pieces.

Place the peels or sliced gingerroot in a large saucepan and cover with water. Bring to a boil and cook for 1 minute. Drain in a colander, rinse under cold water, and repeat the boiling and rinsing twice more (3 boilings and 3 rinsings in all). After the final rinse, return the peels or gingerroot to the saucepan, cover with fresh water, and cook for 15 minutes. Drain, pat dry, and set aside.

In a saucepan, combine the sugar, ¾ cup water, and the corn syrup. Bring to a boil and boil for 2 to 3 minutes. Add the peel or gingerroot and reduce the heat to maintain a simmer. Simmer the fruit peels and syrup, stirring occasionally, until all but a spoonful of the syrup has been absorbed by the peel, about 10 minutes. Watch the peels very carefully for the last few minutes of cooking time to make sure the syrup does not burn or begin to caramelize; this would give the candy an unpleasant bitter taste.

Line a baking sheet with wax paper and cover it with 1 cup of the sugar. Arrange the peels in one layer on the bet of sugar, sprinkle on the remaining cup of sugar, and toss the peels occasionally in the sugar to coat the pieces thoroughly as they cool.

Pat