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Zoë François' Carrot Peel Candy

by:
April  6, 2021
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Photo by Zoë François
Author Notes

Baker's note: Once you put the peels on the cake, you want to serve it immediately. Refrigerating the carrot peel candy will cause them to wilt.

Reprinted from Zoe Bakes Cakes. Copyright © 2021 by Zoë François. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House

This recipe was featured on our new cook-along podcast Play Me a Recipe. Listen as Zoë peels, boils, and bakes her way through this technique, offering insider tips and backstory along the way.Food52

  • Prep time 10 minutes
  • Cook time 3 hours 40 minutes
  • makes about 36 peels
Ingredients
  • 1 cup (240 milliliters) simple syrup
  • 1 tablespoon orange blossom water, or 1/2 teaspoon orange extract
  • 1 pinch kosher salt
  • Peels from 2 pounds (900 grams) organic carrots, washed
In This Recipe
Directions
  1. Preheat the oven to 200°F / 95°C. Line a baking sheet with a silicone baking mat.
  2. In a saucepan over medium-low heat, stir together the simple syrup, orange blossom water, and salt and warm to a gentle simmer. Add the carrot peels and cook just until the peels are turning translucent.
  3. Strain the peels in a fine-mesh sieve and then lay them out on the prepared baking sheet.
  4. Bake until the carrot peels start to curl up, anywhere from 30 to 60 minutes, depending on their thickness. Then turn the oven temperature to 100°F / 40°C and bake until completely dry; this can take several hours.
  5. Transfer to an airtight container and store in a cool, dry place for up to 48 hours.

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