Score each pomelo into quarters, cutting through the pith but not into the fruit.
Insert your finger into one of the cuts and gently pull the rind and pith away from the flesh. Repeat until all quarters are peeled.
Slice the peel into ½-inch-wide strips.
Add the strips to a large saucepan, cover with boiling water, and simmer for 5 minutes. Drain the water.
Repeat the boiling and draining process three more times using fresh boiling water each time.
Drain the peels and set aside.
In the same pot, combine 2 cups sugar, 1 cup water, and grated ginger.
Bring the mixture to a boil, then reduce the heat and stir until the sugar fully dissolves.
Add the drained peel to the syrup.
Partially cover the pot and simmer for 45 to 60 minutes, stirring occasionally and spooning syrup over the peels as they cook.
While the peels are simmering, line a tray with wax paper.
When the peels are translucent and the syrup is mostly absorbed, transfer them to the wax paper-lined tray and separate the strips.
Let the peels cool for 10 minutes.
Toss the cooled peels in the remaining 1 cup sugar.
Place the sugared peels on a cooling rack in a single layer and let them dry completely for 1 to 2 hours.
Once dried and firm, store the candied pomelo peel in an airtight container.
