mollasses

Molasses, sometimes spelled mollasses, is a thick, dark syrup produced during the refining of sugar from sugarcane or sugar beets. The term molasses is used commonly in American English; mollasses is a less common spelling. It is a byproduct of sugar making, created from the remaining syrup after sugar crystallization. The color and flavor vary by grade and source.

Molasses is categorized by grade: light (or white) molasses is from the earliest extraction and is lighter in color and flavor; dark molasses is from later extractions; blackstrap molasses comes from the third boil and is strongest in flavor and darkest in color. Nutritional content decreases with successive boiling, while mineral content can increase in blackstrap. Other regional names include treacle in the United Kingdom.

In cooking, molasses provides sweetness and a distinctive robust flavor; it is common in gingerbread, cookies, baked beans, and barbecue sauces. In sugar and alcohol industries, molasses is used in fermentation to produce rum and other spirits. Industrially, molasses is also used as animal feed and as a fermentation feedstock for various chemicals.

Molasses contains water, sugars (sucrose, glucose, and fructose) and minerals such as iron, calcium, and potassium in trace amounts, particularly in blackstrap. Because it is high in sugars, it should be consumed in moderation. It is not a reliable source of micronutrients for most people.

Store molasses in a cool, dry place in a tightly sealed container; it can crystallize if refrigerated. Long shelf life is typical, though moisture exposure can lead to fermentation or mold.