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[-] scrion@lemmy.world 6 points 20 hours ago* (last edited 20 hours ago)

I do in fact use unrefined, brown cane sugar, although I have not tried panela specifically.

The one I use pretty much looks like this:

It's an organic fair trade brand, but I'd have to look up where it is imported from.

As I said, I can't imagine making it with any other kind of sugar any more. Sorghum seems like an interesting idea, might have to experiment with that.

this post was submitted on 13 Nov 2024
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