The peel of three grapefruits provides more candied grapefruit than you can use in a year. After setting aside enough candied peel for easter (most to be used in easter bread and wheatberry pie), I still had two full sheet trays of candied peel. So, I decided to turn the rest into candy. I dipped half in chocolate. The rest I layered in a square cake tin. Alternate between layers of melted chocolate and candied peel, save the prettiest pieces for the top layer.
White Chocolate & Candied Grapefruit
1 cup white chocolate
1-2 Tablespoons unsalted butter
Over a double boiler, melt chocolate and butter. Start with one tablespoon. Add additional butter, if needed to reach desired consistency. Turn off the heat when most of the chocolate is melted. Allow residual heat to melt that last bit.
Quickly dip each piece of candied peel and arrange it carefully on a parchment lined baking sheet to cool.
For the layered chocolate, I used approximately 2 cups of white chocolate and 2-3 tablespoons of butter.
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