1. **Prep the Peels:** Wash the fruit thoroughly. Score the skin into quarters lengthwise and peel it off the fruit (save the flesh for juice!). Slice the peels into ¼-inch wide strips. *Tip: You want some of the white pith for texture, but if it’s very thick, carefully trim a little off.*

2. **Blanch (Crucial Step):** Place the peels in a medium saucepan and cover with cold water. Bring to a boil. Once boiling, drain the water. Repeat this process (fill, boil, drain) 2 more times. This removes the bitter oils from the pith so the final candy is sweet, not bitter.

3. **Simmer:** In the same saucepan, combine the 2 cups of sugar and 2 cups of water. Bring to a simmer, stirring until the sugar dissolves. Add the blanched peels.

4. **Cook:** Reduce heat to low and simmer gently for 45–60 minutes. The peels should become translucent and tender, and the syrup will thicken slightly.

5. **Dry:** Remove the peels from the syrup using a slotted spoon or spider strainer. Place them in a single layer on a wire rack set over a baking sheet to catch drips. Let them dry for about 30–60 minutes until they are tacky but not soaking wet.

6. **Coat:** Toss the tacky peels in the remaining ½ cup of sugar until fully coated. (If you prefer them plain/glossy, skip this step).

7. **Cure:** Spread the sugared peels back onto the wire rack or parchment paper. Let them dry completely at room temperature for 12–24 hours until they are no longer sticky to the touch.

8. **Store:** Store in an airtight container in a cool, dry place.