2 small grapefruits
1 cup granulated sugar
1/2 cup water
1 cup superfine granulated sugar
If using a vegetable peeler or knife, take off the skin from the grapefruit; be careful to NOT remove the white pith from the fruit this would cause your grapefruit to become bitter. Then cut into strips.
Put peel in a 3-quart saucepan filled with cold water and bring slowly to a boil over moderate heat. Boil 1 minute and drain. Repeat procedure 4 times to remove bitterness.
Have ready a lightly oiled large rack set in a shallow baking pan.
Bring regular granulated sugar and water to a boil in a large heavy skillet, stirring until sugar is dissolved. Add peel and boil, stirring, for about 4 minutes, drain of the syrup.
Turn out peel onto rack, separating pieces. Dry candied peel, uncovered, at room temperature until only slightly sticky, 4 to 8 hours. Toss, a few pieces at a time, in superfine sugar, shaking off excess.