Makes about 6 cups
2 large oranges, tops and bottoms trimmed
4 lemons (Meyer Lemons preferred), tops and bottoms trimmed
2 pomelos, tops and bottoms trimmed
6 cups sugar, divided
5 cups water
Cut peels on each fruit into 2 inch wide segments, scoring the peel all the way through without cutting the fruit. Peel off each segment away from the fruit. Reserve fruit for another use. Taking a sharp paring knife skim away the white pith. Remove as much as you can, as it can make the candy bitter.
Cut peels into 1/4 inch strips. Cook in a large pot of boiling water for 15 minutes; drain and rinse.
Bring 5 cups sugar and 5 cups water in a large stockpot over medium heat, stirring to dissolve the sugar. Add peels. Return to boil. Reduce heat; simmer until peel is soft and translucent, about 45 minutes to 1 hour. Drain.
While warm, toss peels and 1 cup sugar on a baking sheet, separating strips. Remove peels from sugar and transfer to a parchment lined baking sheet. Let stand 1 to 2 days until dry but still chewy. Try dunking the peels in melted chocolate to make Orangettes, use to top cakes or enjoy on their own.