Could you tell me the difference from
fancy molasses and cooking and unsulphered molasses? - Jen (12/11/00)
The word "Molasses" is used to cover a
variety of products in the sugar industry, "Fancy Molasses", is a direct
product of sugar cane and is in no way a by-product of any sugar
manufacturing process. Fancy Molasses is an excellent source of iron,
calcium, and vitamin B and serves as a great energy food.
The thick dark brown liquid obtained from the refining of sugar cane is
commonly referred to as "Blackstrap Molasses". Some of it's more common uses
is in the production of industrial alcohol and feeding livestock.
Fancy Molasses - also known as Gold Star, when used in baking, the
results are a light colored, sweet product, also good as a topping on bread,
biscuits, and crackers.
Lite Molasses - contains 40% less sugar than our Fancy Molasses.
Recipes made with Light Molasses have a subtle flavor, and are lighter in
color. Cookies are slightly softer while breads are more crusty. Light
molasses comes from the first boiling of the sugar.
Cooking Molasses - is a blend of Fancy and Blackstrap Molasses.
The use of Cooking Molasses results in a darker, less sweet baked product
(great for ginger snaps).
Unsulphured Molasses - has the best flavor, is made from
sun-ripened cane which has grown 12-15 months.
Blackstrap Molasses - is a direct by-product of the sugar making
process, it is dark and has a slightly bitter, robust flavor.
Linda Stradley - By
What's Cooking America© copyright 2004 by Linda Stradley - United States
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