melassa

Melassa, or molasses, is a thick, dark syrup produced as a byproduct of sugar manufacturing. It forms when juice from sugar cane or sugar beets is boiled and crystallized, and the remaining syrup is collected. The number of boilings and the source crop determine the color and flavor, with lighter syrups being milder and darker ones deeper in taste.

Common varieties include light (golden) molasses, dark molasses, and blackstrap molasses. Light molasses is relatively thin and sweet, dark molasses has a stronger flavor, and blackstrap molasses, from the third boiling, is the most robust in flavor and highest in minerals.

In addition to sweetness, molasses contains water, sugars (primarily glucose, fructose, and sucrose), and small amounts of minerals such as calcium, iron, and potassium. It is energy-dense and high in sugars; blackstrap molasses is noted for higher mineral content but is not a substitute for a balanced diet.

Uses of molasses are diverse in cooking and baking. It is used in gingerbread, cookies, cakes, and sauces to provide depth and color. It also appears in some traditional beverages and in fermentation processes such as rum production. Regional culinary traditions vary in how molasses is incorporated.

Storage should be in a cool, dry place and kept tightly closed after opening to prevent crystallization or thickening. If crystallization occurs, gentle warming can restore pourability.

See also: treacle, sugar refining, cane sugar.