4 grapefruit
3 c. sugar
1 c. water

Prepare peel: Using sharp knife, cut peel on each grape-fruit into quarters, cutting through pith but not into flesh. Remove sections of peel, with pith attached, in one piece; cut peel into strips about 1/4 inch wide. Set fruit aside for other use. Place peel strips in 5 quart Dutch oven; cover with cold water; bring to boil over high heat. Boil 1 minute; drain. Repeat boiling and draining procedure 4 times.

Prepare syrup: In same Dutch oven over medium heat, bring 2 cups granulated sugar and 1 cup water to boil, stirring until sugar is dissolved. Add grapefruit peel; return to boil. Reduce heat to very low; cook, uncovered, 1 1/2-2 hours, stirring occasionally until peel is translucent and all of syrup has been absorbed; toward end of cooking time, stir more frequently and watch to prevent burning.

While peel is cooking, spread about 1 cup granulated sugar in 11 x 7 x 2 inch baking pan. Add grapefruit peel to pan; roll in sugar to coat, using fork to separate strips. Transfer coated strips to wax paper, shaking gently to remove excess sugar, if necessary. Let stand at least 3 hours or overnight until firm and dry. Store in tightly covered containers in cool dry place up to 4 weeks. Makes about 1 pound.