Molasses
Sweetener
Functions
Dietary Info
About Molasses
Molasses is a thick, dark syrup that results from the sugar extraction process of sugarcane or sugar beets. Its key properties in baking include its ability to impart moisture, a rich brown color, and a distinctive robust, slightly bitter sweetness that enhances the flavor profile of baked goods. Molasses is hygroscopic, meaning it attracts and retains moisture, which helps keep baked goods like cookies and breads soft and chewy. Its deep, complex flavor makes it a popular choice for adding depth to gingerbread, spice cakes, and certain bread recipes.
History
Molasses has a storied history dating back to the 16th century when it was first produced in the Caribbean sugar plantations. It quickly became a popular sweetener in Europe and the American colonies, especially among lower-income households who couldn't afford refined sugar. During the 18th century, molasses was a key component of the triangular trade, where it was shipped from the Caribbean to New England to be distilled into rum. Its enduring popularity in baking arose from its accessibility and versatility, cementing its role as a staple in traditional recipes like Boston brown bread and gingerbread cookies.
Common Uses
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