Peel of 3 oranges, 2 grapefruits, or 6 lemons, removed in large strips
Add water to cover and simmer for 30 minutes. Drain, cover with fresh cold water, and simmer until tender. Drain, refresh under cold water, and remove any remaining pulp or pith by scraping it away with a spoon. Cut the peel into 2 x 1/4-inch strips. Combine in a large, heavy saucepan:
1 cup sugar
3 tablespoons light corn syrup
3/4 cup water
Stir over low heat until the sugar is dissolved. Brush down the sides of the pan with a pastry brush dipped in warm water. Add the fruit peel and cook very gently over low heat until most of the syrup is absorbed. Cover and let stand overnight. Bring to a simmer again, then let cool slightly and drain. Spread several layers of paper towels on a counter and spread on them:
1 cup sugar
Roll the citrus peel in the sugar until well coated. Transfer the peel to a sheet of wax or parchment paper and let it dry for at least 1 hour. Meanwhile, temper:
1 pound bittersweet chocolate or semisweet chocolate
Holding each strip of peel at one end, dip the citrus strips into the chocolate. Let dry on wax or parchment paper until the chocolate is set, about 1 hour. Store between layers of wax or parchment paper in an airtight container in the refrigerator for up to 4 months.
