Molasses

Molasses is a thick, dark syrup produced during the sugar-making process. It is not tied to a specific season, as it is a byproduct of sugar production from sugarcane or sugar beets, which are harvested at different times around the world. Molasses is used for its rich, sweet, and slightly bitter flavor in baking, as a marinade, and in sauces. It is a key ingredient in gingerbread, baked beans, and barbecue sauces, and is predominantly used in American, Caribbean, and Middle Eastern cuisines.

Molasses Synonyms

Black treacle
sorghum syrup

Molasses Substitutes

Different Forms/Types of Molasses

Dark Molasses

Darker and more robust than light molasses, suitable for gingerbread, baked beans, and barbecue sauces.

Light Molasses

The sweetest and lightest type, often used in baking to add a mild molasses flavor without overpowering other ingredients.

Sulphured Molasses

Made from young sugar cane with sulfur dioxide added during the sugar extraction process, it has a more pronounced and somewhat bitter flavor.

Blackstrap Molasses

The darkest and most concentrated form, with a bittersweet flavor, often used in health supplements and for its high mineral content.

Unsulphured Molasses

Molasses made from sun-ripened cane sugar without sulfur dioxide, which is preferred for its cleaner and more natural taste.

How to Choose Molasses

When choosing molasses, opt for unsulphured varieties for the purest flavor. The color and consistency of the molasses can indicate its type and flavor intensity; lighter molasses will be sweeter and less bitter. Always check the label for additives or preservatives if you prefer a more natural product. For blackstrap molasses, ensure it is from a reputable brand that specifies it is meant for human consumption, as some blackstrap molasses is sold as a livestock supplement.

Cooking/Prep Tips for Molasses

Molasses is a thick, dark syrup that is a byproduct of sugar refining. It adds depth and richness to a variety of dishes. When cooking with molasses, it's important to balance its strong, sometimes bitter flavor with other sweet or acidic components. Due to its high sugar content, molasses can burn easily, so it's best to use it in recipes that cook at a lower temperature or add it during the later stages of cooking. For marinades or glazes, combine molasses with acidic ingredients like vinegar or citrus to help tenderize and flavor meats. In baking, molasses can be used to create moist, dense textures, but be mindful of its strong flavor and adjust the amount accordingly.

Shelf Life of Molasses

Molasses should be stored in a cool, dark place such as a pantry. Once opened, it should be tightly sealed to prevent it from drying out or crystallizing. Molasses can last for several years when stored properly, but it's best to use it within one year for optimal flavor. If the molasses becomes too thick or crystallizes, you can gently warm it to restore its consistency. Do not refrigerate molasses, as it can lead to crystallization and make it difficult to pour.

Recommended Brands for Molasses

dark molasses: Brer Rabbit

light molasses: Grandma's Original Molasses

blackstrap molasses: Plantation Blackstrap Molasses

unsulphured molasses: Wholesome Sweeteners Organic Molasses

Cooking Techniques for Molasses

Baking: Molasses is a key ingredient in baked goods like gingerbread and spice cookies, contributing to their moist texture and deep, rich flavor. When baking with molasses, it's often paired with baking soda, which reacts with the acidic component of molasses, helping the dough to rise.

Glazing: Molasses is often used as a glaze for meats, such as ham or chicken. Brush it on towards the end of the cooking process to avoid burning and to create a sticky, caramelized surface.

Braising: Molasses can be added to braising liquids for dishes like baked beans or stews, imparting a sweet and savory complexity to the dish. It should be used sparingly to prevent overpowering the other flavors.

Popular Molasses Recipes

Gingerbread
Pecan Pie with Molasses
Boston Baked Beans

Molasses Nutritional Information (100g)

fat: 0.1 g
fiber: 0 g
sugar: 74.7 g
protein: 0 g
calories: 290 kcal
carbohydrates: 74.7 g

Flavor Combinations

Molasses pairs well with flavors that can stand up to its robust profile. It complements spices like ginger, cinnamon, and cloves, as well as ingredients like brown sugar, vanilla, and apples. In savory dishes, it works well with mustard, soy sauce, and garlic, adding a sweet contrast to salty and umami flavors. Molasses also pairs nicely with hearty grains and legumes, such as oats and lentils.