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Molasses
Molasses has a dark, sweet, smoky
taste. It is created
during the sugar refining process. Molasses is slightly
less sweet than granulated sugar.
Until sugar prices fell in the
1930's molasses was the primary sweetener in American kitchens.
Sulphur dioxide is sometimes used to make molasses sweet.
What is unsulphured molasses?
The
term 'unsulphured molasses' just means sulphur was not used in the
creation of your molasses and it should be the lightest and sweetest
type.
Molasses Measuring Tips
Measuring molasses is easier (and more accurate) if
you
grease the measuring cup first with a little cooking spray or
butter. One 12 fluid ounce jar of molasses equals 1 1/2
cups. One cup equals 8 fluid ounces.
Another molasses trick is to measure the molasses in the same measuring
cup as your liquid. Say your recipe uses 3/4 liquid and 1/4 cup
of molasses. First, pour the liquid up to the 3/4 cup
line. Then add your molasses until it measures 1 cup. It
will be accurate and shouldn't stick to the measuring cup.
If you
still have room in the measuring cup, add any other wet in ingredients
and mix everything together
before adding it to the dry ingredients. You'll get a better
mixed batter.
When Grandma's Recipe Calls For Molasses
If you are making a vintage recipe I heartily recommend you spring for
a jar of molasses. Molasses is the secret ingredient in many
cookies, cakes, ham glazes and BBQ sauces. Granulated sugars will
not taste the same. If you have a jar left over, you can use
molasses in baked beans, ham, oatmeal, ice cream or added to syrup and
butter on pancakes.
Molasses Health Tip
One tablespoon of molasses
provides 8% of
your daily recommended iron and 4% of your calcium!
Molasses Recipe Substitutions
One cup of molasses equals 1 cup honey. Bear in mind honey is
sweeter than molasses and will change the flavor slightly. OR
instead of 1 cup of molasses try 3/4 cup granulated sugar (brown
is preferable) plus 1/4 cup water. The extra water (or other
liquid) is called for to make up for the moisture in molasses. It
is important to replace it if you're baking cakes or breads.
Blackstrap molasses is the thickest, darkest and least sweet type
of molasses and isn't recommended for baking.
Here's a great old fashioned
recipe for Corn Cake using molasses as a sweetener.
Molasses Corn Cake
1 cup corn meal
3⁄4 cup flour
31⁄2 teaspoons baking powder
1 teaspoon salt
1⁄4 cup molasses
3⁄4 cup milk
1 egg
1 tablespoon melted butter (or margarine)
Mix dry ingredients together in a bowl. Add milk with molasses,
egg well beaten, and butter. Bake in shallow buttered pan
(roughly 9x9 or 8x8) in 425 degree oven for twenty minutes.
Good luck and happy
cooking!
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