Title: Candied citrus peel 2
 Categories: New, Text, Import
      Yield: 1 Servings
 
     10    Navel oranges
      5    Grapefruit or 14 lemons
      6 c  Sugar
           Chocolate Dipping Sauce,
           -(recipe follows)
 
  Make 6 lengthwise incisions (top to bottom) in fruit peel. Separate
  fruit from peel, reserving fruit for another use. In a pot of boiling
  water, add peels, return to a boil, boil 30 seconds, drain, and rinse
  under cold water. Repeat 2 times to remove bitterness. Return peel to
  pot, add 4 cups of the sugar and 2 cups of water. Bring to a slow
  boil and simmer gently for 1 to 1 1/2 hours, stirring occasionally.
  With tongs remove peel from syrup and drain, skin-side up, on a wire
  rack, 1 hour. In a bowl, toss peel with remaining 2 cups sugar until
  evenly coated. Transfer to a wax paper-lined baking sheet. Set in a
  cool, dry place overnight to harden. Store in tightly-fitted jars for
  up to 2 weeks. Dipped in Chocolate Sauce if desired. Cool in
  refrigerator until chocolate sets, about 1 hour.
  
  Makes 90 to 144 pieces