Molasses is a by-product of the conversion of sugar cane or beets into sugar. It is similar to a thick and sweet syrup, and its taste and color depend on at what time, from what raw material and by what method it was obtained. The most popular molasses is black, in America it is called molasses.
The syrup left over from the last processing of sugarcane or beets is molasses or molasses. It has a pronounced slightly bitter taste and a distinct heady aroma. It is not recommended to use it as a sweetener - add to tea or pour pancakes on it, but it is used when you need to add molasses to a dish that will be subjected to further heat treatment. Black syrup is an ingredient in gingerbread dough, hams are smoked with it, it is added in the production of rum, not a single spicy pudding can do without it.
Light or light molasses are obtained during the primary processing of sugar, not raw materials. Sweet, golden, aromatic, it looks more like syrup. It is used as a syrup, adding to cereals, muesli, granola, pouring cheese cakes, pancakes, waffles and muffins on it.
Sorghum molasses is not technically molasses, as it is obtained by processing sorghum specifically for the purpose of extracting this syrup. This molasses is the sweetest, it contains from 65 to 70% sucrose, versus 55% in molasses and 60% in light molasses. The smooth amber syrup has a short shelf life, contains preservatives and is only suitable as a sweetener.
If you are going to cook with molasses, then it is important to remember a number of nuances. Firstly, molasses can always be replaced with light molasses, but never vice versa. You can also use baked goods instead of molasses, replace molasses with something other than molasses, then also do not forget to add as many teaspoons of baking soda as you would have used glasses of molasses.
Secondly, the molasses is very thick and sticky. If, according to the recipe, you need to measure it with cups, glasses or any other containers, then it is better to pre-grease them with vegetable oil, then the molasses will easily slip out of there.
Thirdly, by volume, 500 grams of molasses is 1 whole and 1/3 cup.
And the last thing. When storing molasses, it is important to remember that heat and humidity can cause it to become moldy. Molasses can be stored in the refrigerator, but must be removed an hour before use, otherwise it will be too thick. An open bottle of molasses can be stored for up to one year.
