I have used the panela brown sugar granules, well more like a powder for many of my recipes. Recently I decided to use it in place of the molasses called for in my baked bean recipe. It worked rather well so I went out and bought a few of the cakes of the solid panela and cooked it into a syrup.
The locals have said that using panela is not like using white sugar if you are a diabetic. There is some wonderful thing in panela that you do not find in processed “to death” white sugar. I am sure my friend and resident scientist Keith Daniels can give me a good lesson on the reasons. Come on Keith, I know you are out there help me out here!
The day after I cooked this into a syrup it started to solidify again so I added about 1/4 cup of water and put the jar in a pan of water heating it again to get it a thinner consistency. It worked, it now pours like syrup and I used it on a batch of french toast. This will replace the pancake syrup we can only find in the bigger stores in Portoviejo, we can buy this at the tienda right down the street for $1 for two big cakes.