Using a sharp knife, cut the fruit lengthwise into eighths; then cut off the zest along with a thin layer of the white pith. Slice the peels into 1/4-inch-wide strips. Save the fruit for another use.

Put the sliced peels in a 3-quart heavy-duty saucepan and add enough water to cover. Bring to a boil over high heat and blanch for 5 minutes.

Drain the peels, cover with fresh water, bring to a boil, and blanch again for 5 minutes. Repeat once more for a total of three blanchings.

In the same saucepan, combine 1-1/2 cups of the sugar and 1 cup of water; bring to a boil over high heat.

Add the peels and reduce the heat to low. Let the peels simmer very gently-the mixture should be just slightly bubbling-until they begin to look translucent, 45 to 60 minutes. Stir occasionally to ensure that the peels candy evenly and dont burn.

Drain the peels, reserving the syrup for another use. Set a rack over a parchment-lined rimmed baking sheet. Put the remaining 1 cup of sugar in a bowl. Roll the peels in the sugar, shake them in a sieve to remove any excess, and spread them on the rack; let dry for 5 to 6 hours. Once fully dry, store the candied peels in an airtight container in a cool, dry place for up to 1 month.

Or dry in dehydrator?