Panela candy, also known as piloncillo or chancaca in some regions of Latin America and Spain, is a type of unrefined sugar that is produced from sugar cane juice. It is very popular in the cuisine of several countries and is used to sweeten a variety of foods and drinks.
Panela is made by evaporating and concentrating sugar cane juice until it solidifies in the form of blocks, cones or tablets. It is often sold on the market as a solid dark brown block.
The special thing about panela is that it does not go through the refining process that eliminates molasses and other nutrients present in common sugar (white sugar). For this reason, panela retains minerals such as iron, calcium and potassium, and has a characteristic molasses flavor, which gives it a unique and more complex flavor profile than white sugar.
Panela candy is used to make various preparations, such as hot drinks (such as the popular aguapanela in Colombia), desserts, sweets, sauces and dressings. It can also be grated or dissolved in liquids to use as a sweetener in various culinary recipes. In addition to its distinctive flavor, panela is appreciated for its nutritional properties compared to refined white sugar.
