Molasses is an ingredient we reach for when making gingerbread cookies, baked beans, and barbecue sauce. It is a byproduct when making sugar, the resulting dark-colored syrup after the sugar crystals have been removed and the mixture has been boiled.
Molasses adds a rich, sweet but slightly burnt flavor to baked goods and savory dishes alike. (Brown sugar contains molasses, giving it its distinctive flavor; dark brown sugar contains a higher concentration of molasses than light brown sugar.) It is a unique ingredient that does not have a clear substitute, but there are some tips you can follow to create a similar flavor. Before you start looking for an alternative, however, you need to know which type of molasses your recipe calls for.
Varieties of Molasses
There are several types of molasses, each distinguished by how many times the syrup has been boiled, as well as if anything has been added to it. After the first boil, light molasses is produced. It is light in color and mild or sweet in taste because only a small percentage of the sugar has been extracted. Dark molasses is created after the second boiling and naturally is darker in color, less sweet with a hint of bitterness, and thicker in consistency. Dark molasses is the type commonly used in gingerbread.
After the third boiling, molasses known as blackstrap is produced. It is very thick and dark and contains the most vitamins and minerals (and is known to have many health benefits), but also comes with a robust flavor and definite bitterness.
You can purchase either sulfured or unsulfured molasses of any of these types. Sulfur acts as a preservative, but it leaches the sweetness and can leave a faint chemical-like aftertaste. Even unsulfured molasses lasts for several years in the pantry.
Cooking With Molasses
Molasses not only contributes a distinctive flavor to dishes but also has certain properties when cooking the dish. Molasses contains calcium, which retards softening in some foods, particularly beans. Baked beans with molasses as a flavoring cook much more slowly than beans without it. On the bright side, the calcium in the molasses helps the beans retain their shape. When it comes to baked goods, molasses adds moisture as well as another dimension of flavor.
Substituting for Molasses
Nothing quite replaces real molasses, but if you find yourself without, you can make some reasonable substitutions. On the other hand, there are some substitutions you definitely do not want to attempt.
Dark treacle can be swapped for molasses in recipes. Use equal measures—if the recipe calls for 1/4 cup molasses, use 1/4 cup dark treacle. Dark corn syrup works in place of molasses as a one-to-one substitution, but with less depth of flavor and a more simplistic sweetness.
In baking, you can substitute 3/4 cup of granulated white sugar plus 1/4 cup of water for 1 cup of molasses, but increase the spices to compensate for the loss of the molasses flavor (and add 1 teaspoon of baking soda to the dry ingredients per 1 cup of molasses when you substitute refined sugar for molasses). You can also replace 1 cup of molasses with 3/4 cup of dark brown sugar to retain the molasses flavor.
Although you can interchange light and dark molasses in recipes, using the dark version intensifies the flavor and slightly darkens the resulting product. Dark molasses works well in gingerbread, baked beans, and darker bread such as pumpernickel. Do not substitute blackstrap molasses for light or dark molasses; the resulting flavor may overpower the recipe. Only use blackstrap molasses if a recipe specifically calls for it.
Tips
- A 12-fluid-ounce jar of molasses contains approximately 24 tablespoons or 1 1/2 cups. Measure molasses by volume in a liquid measuring cup. Lightly spray the measuring cup with vegetable oil before measuring molasses so it slips out more easily.
- Baked goods using a lot of molasses tend to darken more quickly. Reduce the oven temperature by 25 degrees to compensate. Naturally acidic molasses may require the addition of baking soda to counteract it in some baked goods.
FAQs
In baking, molasses imparts robust flavor to spice cookies, gingerbread and some cakes. Another one of its unique properties? It attracts water, meaning it helps bread, cake or cookie recipes turn out soft and stay fresh longer.
What does molasses do for cooking? ›
In baking, molasses imparts robust flavor to spice cookies, gingerbread and some cakes. Another one of its unique properties? It attracts water, meaning it helps bread, cake or cookie recipes turn out soft and stay fresh longer.
How are you going to give a substitute for 1 cup of molasses? ›
This is an easy swap: Just mix 3/4 cup granulated sugar with 1/4 cup water and use in place of 1 cup molasses. The sugar will add sweetness and the water will add moisture.
What is a good substitute for molasses for diabetics? ›
Yacon syrup can be used just like honey, maple syrup, or molasses in all baking or cooking. It looks and tastes a bit like molasses, with a deep, caramel sweetness that lends itself well to baked goods, sauces, and desserts.
Is molasses just burnt sugar? ›
Molasses is a thick, dark syrup made during the sugar-making process. First, the sugar cane is crushed and the juice is extracted. The juice is then boiled to form sugar crystals and removed from the liquid. The thick, brown syrup left after removing the sugar from the juice is molasses.
Can I substitute molasses for sugar? ›
When substituting molasses for sugar, use 1 1/3 cups molasses for 1 cup sugar, and reduce the amount of liquid in the recipe by 5 tablespoons. Molasses is also more acidic than sugar; add ½ teaspoon baking soda for each cup of molasses used. Replace no more than half the sugar called for in a recipe with molasses.
What does molasses do for your body? ›
The bottom line
Blackstrap molasses is a nutritious byproduct of sugarcane production. Unlike refined sugar, it's naturally rich in antioxidants, iron, calcium, magnesium, potassium, phosphorus, and vitamin B6. As such, it may relieve constipation, help treat anemia, and support bone and hair health.
Which molasses is healthiest? ›
Blackstrap Molasses
How it's made: Blackstrap is made from the third and final boiling of the molasses. It is considered the healthiest of all molasses since it retains the most vitamins and minerals.
Why did people stop using molasses? ›
After the end of World War I, refined sugar prices dropped drastically resulting in the migration of consumers from molasses to white sugar crystals.
Is grandma's molasses dark? ›
Original molasses: amber color, used to sweeten hot cereals, yogurts or hot drinks (like coffee, tea or cocoa).
"Other substitutes include Sorghum syrup, and Treacle, an English version of molasses, you may find at an international market." Honey, dark corn syrup, and maple syrup can also be used to replace molasses in recipes.
Does dark brown sugar have molasses in it? ›
Dark brown sugar is made and used the same way as light brown sugar, but has a higher level of molasses. In fact, it contains nearly double the amount of molasses compared to light brown sugar (approximately 6.5 percent).
What is the best substitute for molasses? ›
- Honey. Generally speaking, honey is very sweet, floral in flavor, and golden in color. ...
- Sorghum. Sorghum is sometimes known as sorghum molasses, which tells you how similar these syrups are. ...
- Maple Syrup. ...
- Dark Corn Syrup. ...
- Golden Syrup. ...
- Brown Sugar. ...
- Simple Syrup. ...
- Black Treacle.
There's no cut-and-dry answer to the question of whether molasses goes bad. If you store it in a cool, dark place, it could last for years without obvious signs of spoilage (like mold or an off scent). If the molasses was exposed to moisture or air, the chances of it spoiling sooner go up.
Is molasses bad for blood sugar? ›
Molasses does not quickly break down into glucose, making it somewhat safer than other sweeteners for people with diabetes or insulin resistance. However, because molasses is high in carbohydrates, people living with diabetes should consume it in moderation.
What is the same as molasses? ›
Dark corn syrup is the best substitute for molasses in baking, but you can achieve similar results using honey, maple syrup, and packed brown sugar.
How to make molasses at home? ›
The most popular way to make molasses is to use sugarcane. Strip each cane of its leaves with a knife, then crush the cane to produce a thick, light green juice. Next, strain the juice through a cheesecloth and pour it into a boiler pan. Bring the liquid to a boil, then reduce the heat and simmer it for 6 hours.
How much brown sugar equals 1 tablespoon of molasses? ›
Light brown sugar: Use 1 tablespoon molasses for every 1 cup sugar. Dark brown sugar: Use 2 tablespoons molasses for every 1 cup sugar.
Can date syrup replace molasses? ›
For liquid sweeteners such as honey, molasses or maple syrup, it's a one-to-one date syrup substitution. So if the recipe calls for 1 cup of molasses, use 1 cup of date syrup!
