Remove the skin from the fruit in large strips, including the white skin. Only if this is too thick, trim a little bit. Cover with cold water in a saucepan and simmer for half an hour. Drain, cover again with cold water and simmer for another 10 min. Drain and cut into 6 mm wide and 5 cm long strips. Combine 1 cup sugar with the corn syrup and water, simmer over low heat until sugar dissolves. With a brush dipped in cold water, wipe the inside of the pot to prevent the sugar from crystallizing. Add the citrus peel and make carefully at low temperature until most of the syrup is absorbed. Remove from heat, cover and let stand for one night. The next morning, bubble briefly, drain and cool a tiny bit. On several layers of paper sprinkle the remaining sugar, Turn the shells in it to the other side until they are coated all over with sugar. Drying.
Keep in airtight container for several months. If they get too dry, add a lemon half for 1 or possibly 48 hours.
Great as a nibble after a good meal, instead of chocolates.
* Can be substituted for refining sugar.