What is MOLASSES?
Molasses: During the refining of sugar cane and sugar beets, the juice which is squeezed from these plants is boiled to a syrupy mixture from which sugar crystals are extracted. The remaining brownish-black liquid is molasses. The choice of names for this sugar syrup seem to reflect regional language preferences rather than any major differences. In the United States, molasses is the preferred term, while in the United Kingdom, treacle is used. Whether or not molasses is sulfured or un-sulfured depends upon whether sulfur was used in the processing. In general, un-sulfured molasses is lighter and has a cleaner sugar-cane flavor. Light and dark molasses are available in supermarkets, while blackstrap molasses is more readily found in health-food stores. • Light Molassesis roughly 90% sugar. During sugar processing it comes from the first boiling of the sugar syrup and is lighter in both flavor and color. It is often used as a pancake and waffle syrup. • Dark Molassescomes from a second
Molasses is a thick, brown to deep black, honey-like substance made when cane or beet sugar is processed. It is enjoyed as a sweetener in many countries, and most particularly in England where it is called treacle. For hundreds of years, molasses and sulfur, or treacle and brimstone were thought to have healthful benefits, and children were frequently given doses of the product. The constipating or sometimes laxative effect of brimstone and treacle could be misused to keep appetites down. Charles Dickens makes mention of its application in Nicholas Nickleby, where the starving students of Mr. Wackford Squeers’ school are frequently dosed with such to cut down on their porridge consumption. Molasses had a somewhat unsavory history during Prohibition in the US. It is the primary base for the manufacture of rum. Molasses importation became synonymous with the bootlegging industry and with organized crime. Today, uses for molasses are quite benign. It is used primarily in baking. No ginger
