Molasses is a thick, dark syrup that is a byproduct of refining sugarcane or sugar beets into sugar. The juice from the sugarcane or sugar beets is extracted and boiled down to produce sugar crystals. The remaining liquid is molasses, which varies in the amount of sugar, method of extraction, and age of the plant. Molasses is not as sweet as table sugar and is typically more viscous (thicker and stickier) than other liquid sweeteners like agave syrup, honey, and high fructose corn syrup. Molasses is composed of 22% water, 75% carbohydrates, and very small amounts (0.1%) of fat. It contains no protein. Molasses is a rich source of vitamin B6 and several dietary minerals, including manganese, magnesium, iron, potassium, and calcium.
There are different types of molasses, including light, dark, and blackstrap molasses. The different types of molasses vary in color, consistency, flavor, and sugar content. Light molasses is used as a syrup for pancakes and waffles, while dark molasses is used in gingerbread and baked beans. Blackstrap molasses is the most concentrated and least sweet type of molasses, and is often used in baking and cooking.
Molasses is used as a sweetener and flavoring in many baked goods and sauces. It adds moisture to the recipe and contributes a darker color. Additionally, it contains calcium, which helps slow down the softening of food and why baked beans retain their shape, even after long cooking times.
