Panela

Method

1. Strain 400 ml of fresh sugarcane juice through a double layer of damp muslin into a wide, heavy-bottomed pan to take out cane fibre and grit. Lightly grease a small cone-shaped mould, espresso cup or 60 ml ramekin with the neutral oil and set it by the stove.
2. Bring the juice to the boil over medium-high heat. As it heats, a thick grey-green foam — the cachaza — will rise: skim it off patiently with a slotted spoon or small sieve for the first 10 minutes, until only a clean amber liquid boils beneath. This skimming is what gives panela its clear caramel flavour.
3. Stir in 0.5 tsp of lime juice, which helps the last impurities lift and keeps the sugar from setting rock-hard. Skim once more if any scum appears.
4. Lower to a steady medium boil and let the juice reduce for 30–40 minutes without a lid, stirring occasionally at first and then constantly with a wooden spoon in the last 8 minutes, scraping the base and sides so nothing catches and burns. The bubbles will grow small, glossy and slow.