Corteza de Toronja Confitada

• 4 thick-skinned grapefruits
• 3 cups granulated sugar
• 1 3/4 cups water
• 1/2 cup superfine sugar

1. Slice the ends off the grapefruits and make a lengthwise slit with the knife.
2. Peel the skin from the flesh with your hands.
3. Reserve the flesh for another use.
4. Cut the skin with scissors or a knife into strips about 1/3 inch wide.
5. Place the strips in a pot and cover with about 2 quarts cold water, bring to a boil over high heat, strain, and repeat 4 more times.
6. Combine the granulated sugar with the 1 3/4 cups water in a pot and cook over medium-high heat until the sugar has dissolved, about 5 minutes.
7. Add the strained grapefruit strips and stir lightly.
8. Simmer for 10 minutes, then let cool for 10 minutes.
9. Drain in a sieve until almost dry but still sticky, about 4 hours.
10. Toss in the superfine sugar.
11. Store in an airtight container in a dry, cool place for up to 1 month.

grapefruits, granulated sugar, water, sugar

Taken from www.epicurious.com/recipes/food/views/corteza-de-toronja-confitada-384183 (may not work)