Patricia McCausland-Gallo

Melado

Panela Syrup

Preparation info

  • 1½ cups

    • Difficulty

      Easy

Appears in
Secrets of Colombian Cooking
Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Melado is a sugarcane syrup originally from the Valle del Cauca Department, where most of the sugarcane in the country is grown and cut year-round. Melado is used there for many desserts and as an ingredient in various other non-sweet recipes like the Arepas de Choclo.

Ingredients

  • ½ pound grated panela*
  • 1 cinnamon stick
  • ¼ teaspoon

Method

  1. Place the panela, cinnamon, lime peel, if using, and 1¼ cups of water in a small saucepan. Simmer to dissolve the panela completely.
  2. Increase the heat and bring to a boil for about 5 minutes or until it thickens slightly. Test the thickness of the syrup by placing a dr

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