Another two hundred years later, cuttings were planted in New Orleans. Common Uses: Baked goods, baked beans, barbecue sauce, Substitutes: Brown sugar, dark corn syrup, maple syrup, honey. Blackstrap can be used as well though only when the recipe can handle its bitter flavor. A century or so later, Christopher Columbus brought sugar cane to the West Indies. It is a byproduct of the sugar-making process, and it comes from crushed sugar cane or sugar beets… Dark molasses comes from a second boiling and is darker, thicker, and less sweet than light or regular molasses. This syrup can vary in flavor and intensity, so you need to understand the different types of molasses in order to choose the right one for your recipe, whether you are baking a sweet treat or grilling a pork tenderloin outside. First, sugar cane or sugar beets are crushed, and the juice is extracted.The juice is then boiled down to form sugar crystals, which are removed from the liquid. Dark and medium molasses boasts a very robust flavor, light molasses has the mildest flavor, and blackstrap molasses is considerably less sweet with a distinct bitterness. Learn how to season this Southern kitchen staple in five easy steps. Molasses is that thick, dark brown syrup somewhere between the texture of real maple syrup and golden syrup. However, it was slow to move to the rest of the world. While popular with some because of its purported health benefits, (blackstrap is fractionally richer in some minerals than other molasses) blackstrap is commonly used in livestock feed. In the Middle Ages, Arab invaders brought the process to Spain. The most commonly sold molasses is light molasses, which comes from the first boiling of the sugar syrup and is lighter in flavor and color. The syrup should pour out easily. Get daily tips and expert advice to help you take your cooking skills to the next level. Molasses is a defining component of fine commercial brown sugar. First, sugar cane or sugar beets are crushed, and the juice is extracted.The juice is then boiled down to form sugar crystals, which are removed from the liquid. In the United States, molasses is a common sweetener and flavoring in many baked goods and sauces. You can interchange light and dark molasses in recipes, using the dark version intensifies the flavor and slightly darkens the resulting product. Professional blogger and cookbook author Bethany Moncel has become an expert on making delicious, healthy meals on a budget. Molasses contains a concentrated level of the vitamins and minerals that were present in the sugarcane itself. Additionally, it contains calcium, which helps slow down the softening of food and why baked beans retain their shape, even after long cooking times. Molasses can be found at grocery stores, supermarkets, and other shops that carry a good selection of baking ingredients. Molasses or black treacle (British English) is a viscous product resulting from refining sugarcane or sugar beets into sugar. Let it get to room temperature before use because cold temperatures will cause it to thicken and not pour well. Commercially, molasses is often used to make rum, to brew dark ales like stout, and as a flavor additive for tobacco products. The syrup left over after crystallization is referred to as molasses. Any off-odors, discolored patches, or crystallization means it's no longer good and should be discarded. An equal amount of black treacle (the British counterpart to molasses), dark corn syrup, honey, or maple syrup can be used as a molasses substitute in many recipes. Although a similar process is used to make sorghum molasses, it is not considered true molasses because it is not made from sugarcane or sugar beets. It's generally sold in small glass bottles (about 12 ounces), though you can find it in gallon containers or large bulk quantities.