Questions and Answers – Types of Molasses
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. Molasses is a by-product of the sugar manufacturing process. Molasses is an excellent source of iron, calcium, and vitamin B and serves as a great energy food.
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 the final by-product of the sugar making process, it is dark and has a slightly bitter, robust flavor. 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.