Molasses

Molasses is a thick, strong flavoured syrup, which is formed as a by-product of sugar-refining. It is the dark, heavy syrup that is left behind after the sugar cane or beets have been boiled into a juice and the sugar crystals have been removed. This slightly bitter tasting syrup may be used to flavour fruit cakes or gingerbread, and may also be added to traditional American dishes as Boston baked beans and Indian pudding. It should be used in smallish amounts for the best flavour.

Molasses Varieties

There are three major types of molasses: light, dark and blackstrap molasses. The darker the molasses, the less sugar it contains. There are a number of other minor varieties, which are made from products other than sugar beet or cane.

1. Light Molasses

Light molasses (also known as sweet molasses, mild molasses or Barbados molasses) is a sweet, mild tasting syrup that is taken from the first boiling of the sugar. It is ideal for adding to recipes that require a subtle, sweet flavour, such as soft biscuits, rubs, marinades and sauces. It is also commonly served as a topping for toast, panckes and American-style biscuits (a buttery, flaky bread).

2. Dark Molasses

Dark molasses (also known as full-flavoured molasses or cooking molasses) is the syrup that is left behind after the second boiling of the sugar cane or beet juices. It has a thicker consistency than light molasses, and although it is less sweet, it is also more flavourful. This variety of molasses is commonly used to make fruit cake, gingerbread, ginger snaps and Indian pudding, and is the best type to flavour Boston baked beans, barbeque sauces, pasta sauces and meat sauces. It is somewhat similar in colour, flavour and consistency to black treacle, and the two may be used interchangeably in recipes.

3. Blackstrap Molasses

Blackstrap molasses is produced from the third and final boiling. This dark, thick syrup has a bitter flavour is not typically used for cooking although it may be blended with light molasses to act as a colouring and sweetening agent for baked goods, vegetable and meat dishes (particularly chilli). Blackstrap molasses is usually found in natural food stores, where it is sold for its alleged nutritional benefits.

4. Other Molasses Varieties

There are a number of other varieties of molasses are also produced, such as sorgum molasses made from sorgum grain and processed into a syrup and pomegranate molasses made from the sugars in pomegranate juice. There is also a variety known as bead molasses, which is somewhat similar to light molasses and used as a colouring and flavouring for many Chinese food dishes.

Sulphured and Unsulphured Molasses

The majority of molasses products are sold as either sulphured or unsulphured to identify whether or not sulphur dioxide was used in the refining process. Molasses made using young sugar cane almost always uses sulphur dioxide as a preservative, whilst syrups made from more mature raw materials are not. Sulphur tends to diminish the rich taste of molasses, and as a consequence, unsulphured molasses tends to be thicker, sweeter, and better tasting than the sulphured variety.

Storing Molasses

Molasses should be stored in a dry place, slightly cool place, away from sunlight and humidity. Blackstrap molasses may be kept for up to three months, whilst light and dark molasses may be stored for up to two years.