How to Make A Molasses Substitute Recipe - Bigger Bolder Baking (2024)

FAQs

How to make molasses substitute? ›

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.

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.

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.

Honey, maple syrup, or agave nectar

With a few simple recipe modifications, honey, maple syrup, or agave nectar are all suitable replacements for brown sugar.

In contrast, blackstrap molasses is removed in the final stages of the boiling process, and is darker, with a more robust, bitter taste that is not ideal for baking, but can add depth of flavour to savoury dishes. Cooking molasses is a blend of both fancy and blackstrap varieties, and offers a good middle ground.

The Best Molasses Substitutes

"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.

Molasses is a thick syrup that people use as a sweetener. It is a byproduct of the sugar-making process, and it comes from crushed sugar cane or sugar beets. First, manufacturers crush sugar cane or sugar beets to extract the juice. They then boil down the juice to form sugar crystals.

Molasses Pie

In North America, England, and the Caribbean, molasses is classically used to flavor whole wheat bread, fill desserts including shoofly pie and treacle tarts, and add moisture, color, and chewiness to gingerbread cookies.

They're lower on the glycemic index than conventional sweeteners, which means they won't spike your blood sugar as much. This makes blackstrap molasses a great alternative for people working to maintain healthy blood sugar levels. A tablespoon of blackstrap molasses has: 60 Calories: 60.

What is the healthiest molasses? ›

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.

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.

Coconut sugar is a more natural, unrefined alternative to granulated sugar. With a caramel-like flavor, it's suitable for a variety of baked goods. While coconut sugar behaves similarly to regular sugar in recipes, it contains more nutrients and has a lower glycemic index than the latter.

Balancing ingredients

When replacing granulated sugar in a recipe with maple syrup you should consider both the sugar balance and the liquid balance of the recipe. Some recommendations say to add 1 ¼ cup of syrup to replace one cup of sugar, others say to replace one cup of sugar with ¾ cup of maple syrup.

Molasses Gone Bad

If you see even a tiny spot, throw out the entire jar. Molasses can also expire in less obvious ways. If it seems to have separated or has an unpleasant odor, it's also time to purchase a new bottle. At times molasses can crystallize, which also indicates that it turned.

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.

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).

Molasses is type of liquid sugar that primarily contains sucrose and smaller amounts of the monosaccharides fructose and glucose.