Molasses, a byproduct of sugar processing, comes in various forms including light, dark, and blackstrap, each with different flavors and uses. Light molasses is the mildest and sweetest, while dark molasses offers a richer flavor. Blackstrap is often used for its mineral content but is less desirable for baking due to its strong taste. Substitutes like barley malt and date syrup can effectively replace molasses in recipes, ensuring your baking remains delicious even when an ingredient is missing.
When sugar is refined, the juice squeezed from these plants is boiled to a syrupy mixture from which sugar crystals are extracted; the remaining brownish-black liquid is molasses.
Blackstrap molasses is a love-it-or-hate-it ingredient; its ultra-high mineral content makes it alluring to health food junkies, yet it's often avoided for its subpar flavor.
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