Step 1
After washing the fruit really well, carefully cut off the peels in large pieces. Use a sharp paring knife to cut off and discard any bitter white pith, then cut peels into 1/4- to 1/2-inch-wide strips.

Step 2
Fill a medium saucepan with water. Bring to a boil over medium-high. Add citrus strips; boil 5 minutes, then strain the strips. Refill the pan with fresh water and repeat this process of boiling and straining three more times. (This removes the bitterness.)

Step 3
After the final boil, transfer citrus strips to a plate. Add sugar, corn syrup and 3 cups water to the saucepan. Cook over medium until sugar is dissolved. Add blanched citrus peel; cook over medium-low until strips are translucent, 1 1/2 to 2 hours.

Step 4
Set a wire rack over a baking sheet lined with parchment paper. Transfer citrus peels to wire rack and let stand at room temperature at least 8 hours or overnight to dry. Toss peels in additional sugar to coat. Store in an airtight container at room temperature up to 3 weeks or freeze for up to 3 months.