Candied grapefruit is something I want to perfect. I tried the Gourmet recipe which was basically peel 2 grapefruit, blanch 4 times, and then candy in a 2 to 1 sugar syrup. I ended up blanching twelve times because whenever I'd test the peel, it still seemed very bitter. The peel ended up getting very mushy and breaking into little 1-2 inch bits. They initially were very sweet with little grapefruit flavor, now about a week later, they are more dry and tangy. The peel still doesn't have any texture though, it pretty much dissolves right away.The picture is before the superfine sugar. I think I liked them better like this. I'm looking forward to trying again. Now I need to learn to temper chocolate so I can dip them!
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