What Is Molasses? Everything You Need to Know About the Sugar Substitute

Including how to cook with it.

If you’ve ever taken a stroll down the baking aisle at your local grocery store, you’ve likely encountered one or more types of molasses. But what is molasses, really? The viscous substance, which can range from light brown to almost black in color, is a product of sugar refining, and it’s found naturally in sugar beet and sugar cane plants. Molasses is commonly utilized in baking and cooking, and is often used to sweeten breads, add flavor to gingerbread cookies and barbecue sauces, and create versatile glazes for a variety of dishes. Ready to learn more about molasses? Keep reading to discover the different types of molasses, what molasses is used for, and molasses substitutes.

Related: Are Honey and Maple Syrup Really Healthier Than Sugar? We Asked Nutritionists

What Is Molasses?

According to The Sugar Association, molasses is a thick syrup that is largely obtained by refining sugar cane or sugar beet juice into sugar. However, to understand even more about what molasses is, it’s important to better understand the sugar-making process. The first step in this process involves crushing sugar cane and extracting the juice. That juice is then boiled, at which point sugar crystals will form on the top and must be removed from the liquid. The light brown syrup that’s left over once the crystalized sugar is removed is light molasses. This process is then repeated multiple times in order to produce different types of molasses. 

The initial molasses is light and higher in sugar, while molasses that’s boiled multiple times is darker and has less sugar. The flavor and color of molasses really depends on the type, but it’s generally not as sweet as sugar and can have caramel-y notes.

Sulphured vs. Unsulphured Molasses

Sulphured molasses is molasses that is made from young, green sugar cane that has not yet reached maturity. Since the sugar cane is young, it is treated with sulphur dioxide in order to preserve it. To some, sulphured molasses has a chemical-like taste due to the presence of sulphur dioxide. 

By contrast, unsulphured molasses is made from mature, ripe sugar cane, which means there’s no need for sulphur dioxide to preserve it. This type of molasses has a cleaner, sweeter, more pure taste than sulphured molasses, and doesn’t have any chemical notes.

What Are the Different Types of Molasses?

Since molasses is produced via a lengthy process that involves boiling sugar cane juice once or multiple times, it’s no surprise that there are several different types of molasses to choose from.

Light molasses

Sometimes called regular or original molasses, light molasses is the substance that’s left over after the sugar cane juice is boiled for the first time. As you may have guessed, this molasses is the lightest in color, and boasts the most mild flavor. It’s also the least viscous, and contains the most sugar. Use this type of molasses in cookies and other baked goods. When a recipe calls for molasses and doesn’t specify a type, this is your best bet.

Related: How Sugar Affects Your Mood—and What You Can Do About It

Dark or medium molasses

This type of molasses is the substance that results after the sugar cane juice is boiled for the second time. It’s darker and thicker than light molasses, and contains less sugar. The caramel-like flavor is rich, and can be overpowering if not used properly. Dark molasses is best suited for gingerbread cookies, baked beans, and barbecue sauces intended for fatty cuts of meat.

Blackstrap molasses

When the sugar cane juice is boiled for a third time (and often diluted with water), the result is blackstrap molasses. This molasses is dark (almost black) in color and is very viscous. It also contains the least amount of sugar, and the highest concentration of vitamins and minerals. From a flavor perspective, blackstrap molasses is rich and robust, with notes that are spicy and almost bitter. Use it sparingly in savory recipes, such as in barbecue sauce. Due to its potent flavor, don’t use blackstrap molasses in sweet recipes or substitute blackstrap molasses for any other variety.

What Is Molasses Used For?

Due to the fact that there are several different types of molasses, it can be used in a variety of sweet and savory recipes. When it doubt, cook with light molasses, as it has the most mild flavor. This recipe for Spiked Hot Apple Cider With Molasses benefits from a dash of the light stuff, as do these Molasses and Chile Roasted Sweet Potatoes. Dark molasses thrives in gingerbread cookies and similar desserts, such as these Gingerbread Latte Whoopie Pies. If you want to cook with blackstrap molasses, save it for barbecue sauces and other glazes or sauces that can be paired with rich, fatty meat.

Molasses Substitutes

When it comes to substituting for molasses, many similar, sugar-based ingredients can get the job done. Here are the best molasses substitutes for sweet and savory recipes:

Dark corn syrup

Since this is a combination of corn syrup and molasses, it’s a stellar molasses substitute. Use it in a 1:1 ratio in baking or savory recipes.

Maple syrup

Maple syrup has its own distinct flavor, and is often lighter and thinner than molasses, but it’s still a good substitute for the ingredient. You can substitute maple syrup for molasses in a 1:1 ratio in baking or savory recipes.

Related: Does Maple Syrup Need to Be Refrigerated? Experts Weigh In

Honey

Thick and viscous, honey is a solid substitute for molasses. Use it in a 1:1 ratio in baking or savory recipes.

Treacle

If you’ve ever watched an episode of The Great British Bake Off, you’re likely familiar with treacle, which is basically an English version of molasses that can be found in international supermarkets. Use treacle in a 1:1 ratio in baking recipes.

Brown sugar

Since brown sugar is actually a combination of granulated sugar and molasses, it’s a good substitute when you don’t have any molasses on hand. To substitute brown sugar for molasses, you can typically use 3/4 cup packed brown sugar in place of every one cup of molasses. Dark brown sugar, which contains more molasses, will be closer in flavor to molasses than light brown sugar.

Frequently Asked Questions

Does molasses go bad?

According to the United States Department of Agriculture, unopened molasses can be stored at room temperature for 12 months. Once the molasses is opened, it should be stored at room temperature and consumed within six months for best quality.

Is molasses good for you?

While molasses is a sugar byproduct, it is healthier than refined sugar and does contain some vitamins and minerals, such as calcium, magnesium, iron, and potassium. Since blackstrap molasses is the most concentrated form of molasses, it has the highest amounts of those nutrients. 

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