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margie
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Place palm sugar, water, and orange rind in a heavy bottomed saucepan.
Cook on medium heat for 10 minutes until palm sugar melts, stirring to prevent sticking.
Reduce heat to low and simmer for 10 to 15 minutes until the syrup is thick, sticky, and caramel in color.
Store in an airtight container in the fridge for up to two weeks.