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.
Cuisine Central America, Chilean, Colombian, Ecuadorian, Latin American, Mexican, Peruvian, South American
Servings 10people
Calories 50kcal
Ingredients
4cupswater960 grams
5cupsof panela or piloncillo950 grams
2cinnamon sticksoptional
6clovesoptional
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.