“Panela” Sugar Recipes
W&S Home & Lifestyle Editorial Team
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Never heard of panela sugar? Learn why it’s a great staple ingredient to have in your pantry and some great recipes that call for it.
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What is Panela Sugar?
Panela sugar, often referred to as "piloncillo" in Mexico, "jaggery" in India, “non-centrifugal sugar” by scientists, and known by various regional names, is a distinctive form of unrefined sugar. Its unique flavor and versatile culinary applications have made it a cherished ingredient worldwide. Panela sugar is produced through an intricate process that begins with the extraction of sugarcane juice, achieved by either crushing or pressing the sugarcane.
This extracted juice is then meticulously simmered in large cauldrons or pots, leading to a gradual reduction. As the juice thickens during this process, it undergoes a natural caramelization, resulting in the rich flavor and characteristic deep hue that set panela sugar apart. Once the concentrated syrup achieves the desired consistency, it is poured into molds and allowed to cool, forming solid blocks or cones. The final product varies in shape from one region to another.
Panela sugar has a centuries-old history, with origins rooted in pre-Columbian times. Initially, it was developed as a practical solution for sugar transportation. The compact and solid form of panela sugar made it easier to handle and less prone to spoilage during long journeys.
Today, Colombia has emerged as a prominent player in panela sugar production, thanks to its abundant sugarcane fields and commitment to traditional craftsmanship. Colombian panela, distinguished by its quality and unique regional characteristics, has gained international recognition and even holds a Protected Designation of Origin (PDO) status.
Beyond its cultural significance, panela sugar plays a vital role in the Colombian economy. This unrefined sugar has earned a place in countless households, cherished for its exceptional flavor and versatility in cooking and beverages.
In conclusion, panela sugar's intricate production process, deep historical roots, and regional variations make it a noteworthy pantry staple. Its distinctiveness and versatility in both traditional and modern cuisine continue to elevate its significance on the global culinary stage.
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Panela Sugar: How it Stacks up to Other Sugars
When it comes to selecting a sugar for your culinary endeavors, the options can be overwhelming. Each sugar variety has its unique characteristics, applications, and nutritional profiles. In this section, we'll explore the nutritional attributes of panela sugar and compare it to some commonly used sugars—granulated sugar, caster sugar, brown sugar, and muscovado sugar. Our focus will be on health, wellness, and sustainability, considering the pros and cons of each sugar type.
Panela Sugar: Nutritional Profile and Sustainability
Panela sugar is an unrefined sugar, which means it retains more of its natural molasses content compared to refined sugars. This preservation of molasses imparts a rich, caramel-like flavor and a deep brown color to panela sugar. From a nutritional standpoint, panela sugar contains small amounts of essential minerals like calcium, iron, and potassium. It also has a lower glycemic index compared to refined sugars, resulting in a slower and more sustained energy release, making it a preferred option for those conscious of blood sugar levels.
Sustainability is another aspect where panela sugar shines. Its production typically involves fewer processing steps, making it a more environmentally friendly choice. Additionally, panela sugar production often supports local farming communities and traditional agricultural practices.
Comparing Panela Sugar to Other Sugars
Here are the typical sugars most Americans will have had experience with:
Granulated Sugar: Granulated sugar, the most common type, is highly refined and stripped of molasses. It is primarily used for sweetening beverages and baking. Nutritionally, it offers empty calories with no significant nutrients.
Caster Sugar: Caster sugar is finely ground granulated sugar. It dissolves quickly, making it ideal for delicate desserts like meringues. However, it shares the same nutritional drawbacks as granulated sugar.
Brown Sugar: Brown sugar consists of refined white sugar with added molasses. While it provides a slight nutritional edge due to the molasses content, it's still refined and lacks essential nutrients.
Muscovado Sugar: Muscovado sugar is the result of partially evaporating sugarcane juice, retaining a high molasses content. Its robust flavor makes it suitable for rich, indulgent recipes. Nutritionally, it offers more minerals than panela sugar but still falls short of being a healthful choice due to its refined nature.
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Panela Sugar as the Preferred Choice
Panela sugar's advantages become evident in its lower refinement level, which helps retain more nutrients and flavor. Its nutritional content surpasses that of granulated and caster sugars while maintaining a lower glycemic index. Moreover, panela sugar production often aligns with sustainable and ethical practices, contributing positively to the environment and local communities.
In the quest for health, wellness, and sustainability, panela sugar emerges as a favorable option. Its natural sweetness, rich flavor, and nutritional profile make it a versatile and conscientious choice for conscious consumers looking to enhance both their culinary creations and their commitment to a healthier planet.
Panella Sugar Recipes
Incorporating the rich and complex flavors of panela sugar into your culinary creations is a delightful journey into the world of sweet indulgence. In this section, we present a trio of delectable recipes featuring panela sugar as the star ingredient. From a velvety caramel sauce that adds a touch of elegance to desserts, to classic chocolate chip cookies with a twist, and a creamy flan with a caramelized topping, these recipes invite you to savor the unique depth of flavor that panela sugar brings to the table. Whether you're a seasoned baker or an aspiring chef, these creations showcase the versatility and charm of this unrefined sugar. Get ready to satisfy your sweet cravings and elevate your dessert game with these enticing panela sugar recipes.
Panela Sugar
Caramel Sauce
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Panela Sugar Caramel Sauce
Prep Time:
5 minutes
Cook Time:
10-15 minutes
Servings:
Aprx. 16 servings (1 tbs)
Ingredients:
1 cup panela sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt
*Recipe Notes: Caramel sauce can be stored in an airtight container in the refrigerator for up to two weeks. Simply reheat it gently in the microwave or on the stovetop before use.
Please Note:
Your well-being is essential, and we encourage you to prioritize self-care and make choices that support your mental and physical health. If you think the information provided below has the potential to be in any way harmful or distressing, consider skipping this section and seeking support from a mental health/healthcare professional.
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(Per 1 tbsp serving)
Calories: 70
Total Fat: 4g
Saturated Fat: 2.5g
Trans Fat: 0g
Cholesterol: 15mg
Sodium: 25mg
Total Carbohydrates: 9g
Dietary Fiber: 0g
Sugars: 8g
Protein: 0.2g
Instructions:
In a heavy-bottomed saucepan, combine the panela sugar and water over medium heat. Stir until the sugar is dissolved.
Once the sugar has dissolved, stop stirring, and let it come to a boil. Allow it to boil until it reaches a deep amber color, swirling the pan occasionally to ensure even caramelization. Be cautious as the sugar can quickly go from caramel to burnt.
While the sugar is boiling, warm the heavy cream in a separate saucepan or in the microwave until it's hot but not boiling. Set it aside.
Once the sugar has reached the desired amber color, remove it from the heat immediately to prevent burning. Carefully add the warmed heavy cream to the caramelized sugar, whisking continuously. The mixture will bubble up, so be cautious of splatters.
Return the saucepan to low heat and continue to whisk until the caramel sauce is smooth and well combined.
Stir in the unsalted butter, vanilla extract, and a pinch of salt. Continue to cook and stir for another 2-3 minutes until the sauce thickens slightly.
Remove the caramel sauce from the heat and let it cool for a few minutes before using it as a topping for ice cream, drizzling over desserts, or incorporating into your favorite recipes.
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Panela Sugar
Chocolate Chip Cookies
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Panela Sugar Chocolate Chip Cookies
Prep Time:
15 minutes
Cook Time:
10-12 minutes per batch
Servings:
Aprx. 36 cookies
Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup panela sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
Please Note:
Your well-being is essential, and we encourage you to prioritize self-care and make choices that support your mental and physical health. If you think the information provided below has the potential to be in any way harmful or distressing, consider skipping this section and seeking support from a mental health/healthcare professional.
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(Per cookie, based on 36 cookies)
Calories: 100
Total Fat: 5g
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 15mg
Sodium: 80mg
Total Carbohydrates: 12g
Dietary Fiber: 1g
Sugars: 7g
Protein: 1g
Instructions:
Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
In a mixing bowl, cream together the room temperature butter, panela sugar, and granulated sugar until the mixture is smooth and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the semisweet chocolate chips until evenly distributed throughout the cookie dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your homemade panela sugar chocolate chip cookies with a glass of milk or your favorite beverage.
Panela Sugar
Flan Recipe
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Panela Sugar Flan Recipe
Prep Time:
15 minutes
Cook Time:
50-60 minutes
Chilling Time:
4 hours or overnight
Servings:
Approximately 8 servings
Ingredients:
For the Caramel:
1 cup panela sugar
1/4 cup water
For the Flan:
4 large eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Please Note:
Your well-being is essential, and we encourage you to prioritize self-care and make choices that support your mental and physical health. If you think the information provided below has the potential to be in any way harmful or distressing, consider skipping this section and seeking support from a mental health/healthcare professional.
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(per serving, based on 8 servings):
Calories: 230
Total Fat: 13g
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 95mg
Sodium: 125mg
Total Carbohydrates: 25g
Dietary Fiber: 0g
Sugars: 24g
Protein: 5g
Instructions:
Preparing the Caramel
In a heavy-bottomed saucepan, combine the panela sugar and water over medium-low heat. Stir until the sugar is dissolved.
Once the sugar has dissolved, stop stirring and let it simmer. Allow it to cook without stirring until it turns into a deep amber-colored caramel. Be careful not to burn it.
Quickly pour the caramel into the bottom of a 9-inch round flan mold or ovenproof dish. Tilt the mold to evenly coat the bottom with the caramel. Set it aside to cool and harden.
Making the Flan:
Preheat your oven to 350°F (180°C).
In a mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt until well combined.
Pour the flan mixture over the cooled caramel in the mold.
Cover the mold tightly with aluminum foil to prevent steam from getting in.
Place the covered mold in a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the flan mold.
Carefully transfer the entire setup to the preheated oven.
Bake for about 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
Remove the flan mold from the water bath and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight.
Serving the Panela Sugar Flan:
To serve, run a knife around the edge of the flan to loosen it. Place a serving plate over the mold, hold them together, and flip it over to release the flan with the caramel sauce on top.
Slice and serve your homemade panela sugar flan, savoring the rich and creamy dessert with its delightful caramelized sweetness.
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