Zoe Francois makes Candied Carrot Peel

<p>When life gives 'Zoë Bakes Cakes' author Zoë François veggie scraps, she makes this stunning cake decoration: spiced, candied carrot peel.</p><p>On <i>Play Me a Recipe, </i>your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.</p><p>If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Zoë starts listing them at <a href="playmearecipe.food52.com/episodes/zoe-francois-candied-carrot-peel-recipe?t=1m03s">1:03</a>) before starting the episode.</p><p><a href="https://food52.com/recipes/85423-candied-carrots-recipe">Carrot Peel Candy</a></p><ul><li>1 cup (240 milliliters) simple syrup</li><li>1 tablespoon orange blossom water, or 1/2 teaspoon orange extract</li><li>1 pinch kosher salt</li><li>Peels from 2 pounds (900 grams) organic carrots, washed</li></ul><ol><li>Preheat the oven to 200°F / 95°C. Line a baking sheet with a silicone baking mat.</li><li>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.</li><li>Strain the peels in a fine-mesh sieve and then lay them out on the prepared baking sheet.</li><li>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.</li><li>Transfer to an airtight container and store in a cool, dry place for up to 48 hours.</li></ol>