PREPARATION

Thanks to Jennifer and her permission to publish her’s fantastic recept.

Combine the sugar and 1 cup of water in a large saucepan and stir over medium heat until the sugar is dissolved. Let the sugar water come to a boil. When it reaches a temperature of 230°F, add the grapefruit and reduce to a simmer. Let simmer (don’t boil) for an hour (you can simmer as much as 2 hours). Remove the grapefruit from the sugar syrup with a mesh skimmer, reserving the sugar syrup – you can make a great cocktail from. Spread the grapefruit on a mesh surface (mesh helps it dry faster) and let dry until tacky (not wet) to the touch. This may take a while. It took me 4 days. Roll/shape the grapefruit into balls (about 1/2 teaspoon each).

Enrobe in tempered, desired chocolate. Makes 2 dozen (from four grapefruits).

You can make such fantastic truffles from any other citrus’s as well.