Peel the pomelos. Use a small, sharp knife to remove the hard, colored part of the peel and throw it away. Keep only the white inner peel.

Cut the white of the pomelos into pieces the size of your pinkie.

Boil the pieces in a pot with lots of water, strain and discard the water. Reserve the cooked peels in a bowl. 

Make sugar syrup from the sugar, water and orange blossom water: Cook them together in a medium pot, stirring, until the sugar melts. When the sugar stars to boil, stir in the cooked pomelo peels. Cook, stirring, for about 15 minutes.

Remove the peels with a slotted spoon and place on a strip of baking paper to dry and cool for about two hours.

Roll the candies in a little more sugar and store in sealed containers.