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Molasses

Sweeteners & chocolate · Syrups & honey

Molasses

Thick, dark syrup left from sugar refining; bittersweet and mineral. Also covers black treacle and grape pekmez.

Also called: treacle, black treacle, pekmez, grape molasses

9 recipes with it

Photo: Badagnani, via Wikimedia Commons (CC-BY-3.0)

What it is

Molasses is the syrup left after sugar crystals are extracted from boiled cane juice. Light molasses is from the first boiling and is sweetest; blackstrap, from the last, is very dark, bitter and least sweet. British black treacle is similar to dark molasses. Turkish pekmez and grape molasses are fruit syrups boiled down from grape juice, quite different in flavour, sharing this record.

How it’s used

  • Gingerbread, parkin and ginger cakes
  • Boston baked beans and barbecue sauces
  • Dark rye and pumpernickel-style breads
  • Pekmez with tahini for breakfast
  • Making brown sugar

Characteristics

Taste
Bittersweet, smoky, mineral (cane); fruity and tangy (grape).
Sold as
liquid
Cooking uses
Suitable for baking, Mainly a seasoning

Storage

Pantry-stable. Closed at room temperature; keeps for a long time. Warm the jar or spoon for easier pouring.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
290 kcal
Protein
0 g
Carbohydrate
74.73 g
Fat
0.1 g
Fibre
0 g
Sugars
74.72 g

USDA FoodData Central: Molasses.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Date syrup — 1:1 in most baking; fruitier and less bitter.
  • Honey — 1:1 for sweetness; loses the bitter depth.

Related ingredients

Recipes with molasses

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