Prepare the Grapefruits: Cut the grapefruits into four wedges and carefully remove the peel from each wedge. You should end up with eight grapefruit peels, which you can cut into chunks or long strands depending on your preference.

Boil Away Bitterness: Place the cut grapefruit peels in a pot on the stove with about one inch of water covering them. Bring it to a boil, then remove from heat, strain out the grapefruit peels, and return them to the pot with fresh water. Repeat this boiling process four times.

Create Candied Peel Mixture: In the same pot, combine four cups of water and four cups of sugar, stirring until fully dissolved. Add the boiled grapefruit peels back into this sugary mixture and bring it to a boil over high heat while stirring occasionally.

Achieve Translucency: Continue boiling until you see large opaque bubbles forming and the zest of the grapefruit is completely translucent—this usually takes about 30 minutes. Stir occasionally to prevent sticking.

Strain and Coat: Strain out the mixture over a heat-proof bowl to reserve any leftover syrup. In another bowl, place one cup of sugar and add in your hot grapefruit peels, ensuring they are thoroughly coated before setting them aside on a plate to cool completely.