1 cup sugar
1/2 cup water
1 grapefruit (peeled into long strips and cut into thin segments) extra sugar
Mix sugar and water and bring to a boil. Add peels and cook slowly until peel is almost clear. Using a candy thermometer, cook to 230 degrees. Much of the mixture will soak into the peels. Remove the candied fruit with a fork and lay on waxed paper to dry. When cool and dry, roll in extra sugar. Makes 1/4 pound.