1. Peel pomelo by scoring deeply with a knife and pulling the peeling off in quarters, taking care to remove as much of the pith as possible. Reserve fruit for another use.
2. Slice the peel into long, 1⁄4-inch-wide strips.
3. Place the slices of pomelo peel in a large pot, fill with water and bring to a boil. Blanch the slices for a couple of minutes, then remove and drain. Place slices back in pot, fill with cold water and bring to boil a second time for several minutes. Drain the slices, refill the pot with cold water and bring back to a boil once again, this time, simmering the slices of peel for 20 minutes. Drain slices and rinse.
4. In a large pot, dissolve one cup sugar in one and a half cups water and 1/4th cup corn syrup. Bring to boil for one minute, add the slices of pomelo peel.
5. Simmer the peel on low heat, gently stirring from time to time, for 30 or 40 minutes, or until most of the liquid is gone.
6. Remove strips from pot and place on cookie sheet that has been sprinkled with sugar. Sprinkle more sugar on top of slices.
7. Dry slices in a dehydrator or in an oven on very low heat, being careful not to burn them. The heat from a gas pilot light may be sufficient to dry pomelo peel in a few days.
