Remove peel with pith from fruit and cut into strips 1/4 inch wide and about 3 1/2 inches long.
Blanch the peel in boiling water three times for 10 minutes each time.
In a heavy stainless steel or enameled saucepan combine 4 cups of the sugar, the corn syrup, and the water.
Bring to a boil and simmer for 20 minutes or until syrupy.
Add the rind and simmer for 35 to 45 minutes, or until it is translucent and has lost all bitter taste.
Sprinkle the remaining sugar onto a baking sheet lined with wax paper.
Working in small batches, drain the peel and dredge it in the sugar.
Let the peel dry in a cool, dry place for 24 hours, then pack into containers with tight fitting lids.