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Prep time
10 minutes
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Cook time
3 hours 40 minutes
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makes
about 36 peels
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
Ingredients
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1 cup
(240 milliliters) simple syrup
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1 tablespoon
orange blossom water, or 1/2 teaspoon orange extract
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1
pinch kosher salt
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Peels from 2 pounds (900 grams) organic carrots, washed
Directions
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Preheat the oven to 200°F / 95°C. Line a baking sheet with a silicone baking mat.
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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.
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Strain the peels in a fine-mesh sieve and then lay them out on the prepared baking sheet.
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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.
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Transfer to an airtight container and store in a cool, dry place for up to 48 hours.
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