Candied Citrus Peel

3 cups citrus peel from: 
    4 to 5 medium oranges, or
    6 medium lemons, or
    2 medium to large grapefruit, or
    8 to 9 large tangerines
12 cups cold water
2 1/2 cups sugar
1/2 cup honey
1 3/4 cups boiling water

Wash fruit.  Score peel into quarters.  Remove sections of peel with fingers; scrape white pith from peel and cut into uniform strips about 1/2 inch wide.  Boil peel with 6 cups cold water, uncovered, for 10 minutes; drain and rinse.  Repeat process with 6 cups fresh water.  (Note: Omit second boiling for tangerine peel.)  In a large saucepan combine 1 1/2 cups sugar, honey, and boiling water; boil 1 minute.  Add cooked, drained peel and briskly simmer until almost all of syrup has been absorbed, about 30 to 40 minutes.  Stir frequently to avoid sticking.  Transfer peel to colander; drain well, about 10 minutes.  Toss drained peel with remaining 1 cup sugar to coat well.  Spread on waxed paper to dry.  Store in tightly covered container.  Makes 1 pound.