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Miel de panela (Piloncillo syrup)

Piloncillo Syrup (Miel De Panela)

You will love this delicious Piloncillo syrup made from panela sugar which is evaporated cane sugar. Simple and quick to make and is a great substitute as a sweetener for regular sugar, maple syrup or honey.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Gluten Free, Sauce
Cuisine Central America, Chilean, Colombian, Ecuadorian, Latin American, Mexican, Peruvian, South American
Servings 10 people
Calories 50 kcal

Ingredients
  

  • 4 cups water 960 grams
  • 5 cups of panela or piloncillo 950 grams
  • 2 cinnamon sticks optional
  • 6 cloves optional

Instructions
 

  • Pour water into a large pot, then add the panela or piloncillo, cinnamon sticks and cloves and cook on medium low heat until the panela is melted stirring occasionally.
  • Increase heat to medium and bring the syrup to a boil.
  • Remove from heat and cool.
  • Transfer syrup into a glass cup or jar.
  • Store at room temperature up to 2 weeks.
  • Use on Bunuelos, fresh fruit, waffles, pancakes and crepes.
  • Enjoy
Keyword Chilean Pioncillo Syrup, Colombian Pioncillo Syrup, Ecuadorian Piloncillo Syrup, Homemade Oragnic Syrup, Mexican Piloncillo Syrup, Miel De Panela, Panela Sauce, Panela Syrup, Piloncillo Sauce, Piloncillo Syrup, Sweet Syrup, Syrup