Tom - what sort of palm sugar do you use and do you feel it has a different flavor?
I've used just about every sugar in the baking aisle of the organic food store (demarara, sucanat, etc. etc.) and haven't really landed on a favorite. I used sucanat recently and the results were good, but I can't say they were any better than regular ol' white sugar.
My last batch, I just used whatever we had in the house (Domino sugar, I believe) since I've become unconcerned about it.
I'm always willing to test my beliefs, though.