AMERICAN VINTAGE FOOD FACTS
What the heck is Molasses anyway?
Molasses is a thick, dark, syrupy byproduct of sugar production, created when sugarcane is boiled to separate sugar crystals, leaving behind the rich, concentrated syrup. #chemistry How long of a boil results in three differnt grades of molasses.
Types of Molasses
Light Molasses: Results from the first boiling, containing more sugar and having the lightest color and sweetest taste.
Dark Molasses: From the second boiling, it is darker, thicker, and less sweet, contributing a distinct flavor to baked goods.
Blackstrap Molasses: The result of the third and final boiling, this is the darkest, thickest, and most bitter type with the lowest sugar content
Molasses is a common ingredient in gingerbread, molasses cookies, and other cakes and pastries that generally feature spices like cinnamon, ginger, and cloves. It is most popular during Fall and holiday baking.
Though molasses is a sugar and should be used in limitation like all sugars, the boiling process retains some vitamins and minerals from the original sugar cane.
Grandma's Molasses (1890) and Brer Rabbit (1907) Molasses are two of the oldest American brands of this sweetener.
#molasses #fallflavors #holidaybaking #vintagerecipes #foodfacts