Molasses is a dark brown syrup that is produced during the refining of sugar. Being a residue of sugar, It is thick and smooth, and it keeps giving even after the container has been licked off. For instance, you can scrape off molasses, and after a day of returning to the same container, another small amount of molasses build-up of about 1/4 cup will have been formed. The slow and sweet substance is gotten from the Latin word meliaceous, which means “honey-like".
You can use natural molasses in your delicacies, especially in the southern United States and the Caribbean where there is a massive growth of sugar crops. Molasses can take your cooking to another level and make you enjoy it so much better. It sweetens up your barbecue sauces and turns your gingerbread cookies into an appealing brown texture and chewy appearance. Here is more on what molasses entails, and seven ways to cook with it:
What Is Molasses?
Molasses is a sugar substance that is thick in appearance, with a fine texture, and is added as sweeteners in food. You can compare the resemblance to that of honey, although molasses can even be thicker. While honey is made from bees, molasses is an extract of sugar beets or sugar cane, which when boiled or processed, results in sugar crystals. To obtain molasses, sugar is separated, and the liquid that is left behind is the dark brown smooth liquid substance that is sweet to taste.
Where Does Molasses Come From?
A few consumers of this edible product are confused about where it comes from. Molasses are obtained from another product, which is why it is called a byproduct. It is the byproduct of sugar cane, and it is produced when either sugar beet or sugar cane is crushed and processed. These two substances are responsible for the release of a smooth and thick juice of molasses. During the process, the juice is boiled, and crystalization is performed on the liquid.
Boiling the extracted liquid substance makes it thick and opaque. The thing about molasses is that it thickens more, with each boiling. So, a manufacturer of molasses can have light molasses which is the lightest in density, Dark molasses which is more thickened, or blackstrap where it becomes so intense that it creates an unclear appearance. While it is mainly a byproduct of sugar processes, it is also produced from pomegranate molasses, sorghum syrups, dates, or carob.
A Look Into the 3 Types of Molasses
There are three molasses types, made during the production process:
Light Molasses:
This is also known as mild molasses or Barbados. It is obtained only after the first boiling of cane and beat syrups has been done. It can contain a very high amount of sugar and is even sweeter than dark molasses. Since it is light, this variety can be sprinkled over pancakes. It can be a great alternative to other food garnishings instead of maple syrup.
Dark Molasses:
To produce dark molasses, there has to be a second boiling of the sugar juice or beets. The result is often thicker and darker, but the sugar content will be reduced in it, than in light molasses. This type of molasses can be good for those who do not consume a lot of sweet treats. The intense condiment of dark molasses makes the product an excellent ingredient to be enjoyed with gingerbread.
Blackstrap Molasses:
This type of molasses is obtained after the boiling has taken the third round. This is when the residual sugar syrup becomes thicker and darker hence the name blackstrap molasses. Even with its soft, sticky, and viscous appearance, it is bitter and rich in vitamins like B6, minerals, and iron. This bitter taste is what also makes it inappropriate for replacing light and dark molasses in food preparation, as it cannot be added to sweeten food recipes. Instead, blackstrap molasses can be utilized in the feeding of animals.
7 Uses of Molasses in Cooking
From producing sweet treats to cooking tasty dishes, both light and dark molasses can be great varieties to improve meals in several ways. Molasses simply adds an excellent color and moisture to baked products like edible pecan pie. It also serves as a thickening agent for making barbecue sauces for pulled pork meat and other meat types. Many other ways to cook with molasses are as follows:
1. Syrup:
Molasses is used as syrups, to spice the appearance and taste of some foods. Light molasses can be used instead of maple syrup to drizzle over salads, and pancakes, or to sweeten oatmeal.
2. Marinades:
Molasses goes well with grilled meat. Dark molasses has the consistency and thickness to add a sweet flavor to this combination.
3. Brown Sugar:
Brown sugar is a mixture of both molasses and white sugar. Molasses overwhelms the white sugar with its color and gives it a thick and moist consistency.
4. Baked Beans:
Dark molasses, with its vicious appearance, can be used in the preparation of baked beans as it also has a high level of calcium.
5. Desserts:
Molasses can be used in desserts to create a viscous appearance that makes baked food appealing to taste. It can be added to sweets like edible pecan pie, and it is an excellent ingredient for baking gingerbread.
6. Pumpernickel Bread:
The main ingredient of this dark and delicious bread is molasses, and it is often combined with cocoa powder and brown sugar.
7. Rum:
Distilled and fermented cane sugar molasses are a common ingredient used in the production of rum.
Conclusion
We can simply say that molasses is a great example of comfort food as it can be used in many ways to thrill your taste buds. Both light and dark molasses go well with cooking some types of food and decorating them. Also, adding molasses to your baking can do magic to the baked product. Therefore, if you have never tried a recipe that includes natural molasses in the preparation of your favorite meal, you should start now.