General Information
The name piloncillo refers to the
traditional cone shape in which the sugar is produced. It is also know as panela and
panocha. There are actually two varieties of piloncillo produced one is lighter
(blanco) and one darker (oscuro). The cone size can vary from as small as 3/4 ounce to as
much as 9 ounces per cone. The cones shown in the picture above are about 3"
tall.
How
To Use
Piloncillo is very hard compared to the brown sugar you purchased in a box at the local
grocer. Chop the piloncillo with a serrated knife. You can substitute piloncillo in
any recipe calling for dark brown sugar.Traditional
Uses for Mexican Piloncillo
Cafe de Olla - An earthy mixture of Viennese-roast
coffee, cinnamon, aniseeds, and piloncillo (Mexican dark brown sugar).
Champurrado - A special hot chocolate thickened with masa
and flavored with piloncillo and aniseeds.
Piloncillo Pralines by RecipeGoldmine
1 1/2 C. sugar
8 to 9 oz. piloncillo, softened and chopped
1/2 C. plus 2 T. whole milk
6 T. butter
1 1/2 C. pecan pieces, toasted
1/2 tsp. ground canela (cinnamon)
2 tsp. vanilla extract
Grease a 24-inch sheet of wax paper. Set it
on several thickness of newspaper.
Combine all ingredient except the vanilla
extract in a heavy saucepan. Bring to a boil slowly so that the piloncillo melts and
continue cooking, stirring constantly, until the mixture reaches the soft ball stage,
238°F.
Add vanilla extract, remove the pan from
the heat, and continue stirring as the candy cools. When the mixture becomes creamy and
cloudy, and the pecans remain suspended while stirring, spoon the mixture onto the wax
paper. You can make pralines of any size. Work quickly, before the candy hardens in the
pan. The pralines set as they cool.
These are best the day they are made, but
they will keep for several days if tightly covered. Use leftover pralines by crumbling
them over ice cream. You can also pour the praline mixture into a pan and cut it like
fudge.
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