I swear it's only a coincidence that Clotilde at Chocolate and Zucchini just wrote about this...
You've got to believe me.
These are delicious!
To make them, take 6 lemons, or whatever you have, and juice them, reserving the juice for something else. Remove the pulp and slice the peel into nice strips. Blanch them in boiling water 3 times to remove any bitterness, then drain.
Make a heavy syrup using equal amounts of sugar and water, enough to cover the peel. Add some corn syrup and bring the mixture to a boil. Add the peels and simmer on low, stirring from time to time, until peels become transluscent. This will take about an hour.
You can store the peels with the syrup in the fridge, or drain them and toss in granulated sugar, as I did in the picture. If you toss them in sugar, leave them on parchment paper or on a cooling rack to dry overnight. Store in an airtight container at room temperature. Eat as is, or use in any recipes calling for candied citrus peel.