Venezuela has a varied repertoire of sweets made possible by the arrival of sugar cane. During colonial times, Venezuelans saw the rise of a thriving sugar industry based on African labor. They produced brown sugar panes called papelones (papelón in singular) and refined white sugar. Both are part of Venezuelan desserts today.
“Papelón is used to sweeten coffee and to make sweets. Venezuelans make macaroons with papelón, which gives them great taste and color,” said Margarita Marrero. “They also make a soft drink with papelón and lime, which is quite refreshing.”
Rice pudding is an essential dessert in Venezuela. “We want it to be white. So, we do not use any papelón; we add sugar instead. Rice pudding is important and Venezuelans have it often. It is a dessert for children and adults, and for all times of the year,” Marrero said.