• 4 lemons
• 2 cups sugar
• ¾ cup light corn syrup

Wash your lemons thoroughly. With a knife or a sharp peeler, peel each lemon in large strips, leaving the white pith behind; remove any remaining white pith from the peels with a paring knife.

Place the peel in a heavy-bottomed pot and cover with 1 cup of cold water. Bring to a boil and strain. Repeat this step three times.

Place peel, 4 cups of water, sugar, and light corn syrup in a medium-sized pot. Simmer for 15 to 20 minutes until the mixture forms a thick syrup and the peel becomes translucent. When the syrup has cooled, remove the peel and cut it into strips. Return the strips to the syrup.

The peel can be stored (in the syrup) in an airtight container in the refrigerator for up to 3 days. When you want to use the peel for decorative effect, remove the peel from the syrup and roll in granulated sugar. Use immediately or let dry on a rack overnight.

Substitution: Orange peel can be substituted for lemon peel in equal amounts to create a candied orange peel.