Chancaca

Chancaca is a traditional unrefined sugar product derived from sugarcane, widely used in the Andean region and especially in Chile and Peru. It typically appears as either solid blocks of brown sugar or as a thick, fragrant syrup. The product is produced by concentrating cane juice through boiling and then allowing it to crystallize or solidify into blocks. The blocks range in color from light to dark brown, and it can also be sold already melted into a syrup.

A common preparation is to dissolve chancaca in water with spices such as cinnamon sticks, cloves, and sometimes orange zest to make a warm, spiced syrup known as agua de chancaca. This syrup is used as a topping or accompaniment for fried doughs like sopaipillas in Chile, as well as for buñuelos and other desserts. In other regional uses, the same syrup or a thicker version is employed in various sweets and beverages.

Variations and naming differ by country. In some regions, chancaca is closely related to other unrefined cane sugars such as panela, piloncillo, or jaggery, with differences mainly in texture, form, and local culinary traditions. Storage is simply in a cool, dry place; solid blocks may harden over time but dissolve readily when heated.

Nutritionally, chancaca is high in sugars and calories, so it is considered an occasional sweet treat rather than a staple.