Dark, sticky, caramel-y goodness.
Pontiac Dark Palm Sugar has a deep, rich flavour with notes of caramel and molasses, making it a brilliant pantry staple for both sweet and savoury cooking.
Use it in Thai and South-East Asian curries, dipping sauces, marinades, dressings and stir-fries, or anywhere you want sweetness with a little more depth than regular white sugar. It is especially good when you need that essential sweet-salty-sour balance.
And if you want to make it even more useful, turn it into a palm sugar syrup.
Simply combine equal parts palm sugar and water in a small saucepan, warm gently and stir until the sugar has completely dissolved. Cool, pour into a clean jar and refrigerate.
Use the syrup in cocktails, iced coffee, dressings, marinades, desserts or anywhere a recipe calls for simple syrup but you want considerably more flavour.
Basically: simple syrup, but with better taste.
Dark, sticky, caramel-y goodness.
Pontiac Dark Palm Sugar has a deep, rich flavour with notes of caramel and molasses, making it a brilliant pantry staple for both sweet and savoury cooking.
Use it in Thai and South-East Asian curries, dipping sauces, marinades, dressings and stir-fries, or anywhere you want sweetness with a little more depth than regular white sugar. It is especially good when you need that essential sweet-salty-sour balance.
And if you want to make it even more useful, turn it into a palm sugar syrup.
Simply combine equal parts palm sugar and water in a small saucepan, warm gently and stir until the sugar has completely dissolved. Cool, pour into a clean jar and refrigerate.
Use the syrup in cocktails, iced coffee, dressings, marinades, desserts or anywhere a recipe calls for simple syrup but you want considerably more flavour.
Basically: simple syrup, but with better taste.