Yield:20 to 40 candied peels, depending on the size of the citrus
About 4 oranges, lemons or grapefruit
1 1/2 cups sugar, divided
Using a vegetable peeler, peel the zest of the citrus into strips. Bring a small pot of water to a boil and blanch the strips for 10 seconds. For a less bitter candy, rinse, then repeat the process one more time.
Bring 1 cup of the sugar and 1 cup of water to a boil along with the blanched skins. Simmer on low for 30 minutes, until the skins are soft and the syrup is thick and reduced.
Toss the candied strips in the remaining 1/2 cup of sugar to coat all sides.