Molasses

Molasses is a viscous, dark brown syrup produced as a byproduct of sugar production. It is obtained during the crystallization of sugarcane juice or sugar beet juice. After the juice is clarified and sugar crystals are removed, the remaining syrup is molasses.

There are several grades: light (golden) molasses, dark molasses, and blackstrap molasses. Light molasses comes from the first boil and is milder in flavor; dark molasses is from later boilings with a stronger taste; blackstrap molasses is from the third boiling, the most concentrated and with the highest mineral content.

Molasses can be unsulphured or sulphured. Unsulphured molasses is produced from ripe sugar cane and is most common in cooking; sulphured molasses has been treated with sulfur dioxide to preserve color and flavor.

Composition: Molasses contains residual sugars—sucrose, glucose, and fructose—and minerals including iron, calcium, potassium, and magnesium; it also contains small amounts of B vitamins and phenolic compounds that contribute to flavor.

Uses: It is used in baking and cooking (for example in gingerbread and baked beans), as a flavoring in sauces and beverages, and in some traditional spirits such as rum.

Storage and nutrition: Molasses is high in sugar and calories. It provides minerals but should be used in moderation. Store in a cool, dark place and keep tightly sealed; refrigerate after opening to extend shelf life.