Molasses– To make molasses, the sugar cane plant is harvested and it’s juice is extracted by crushing or mashing. The juice is boiled to concentrate it, which promotes the crystallization of the sugar.
The result of this first boiling is first molasses, which has the highest sugar content because comparatively little sugar has been extracted from the source.
Second molasses is created from a second boiling and sugar extraction, and has a slight bitter tinge to its taste.
The more boiling you have, the less sweet molasses becomes until you get down to three or more boilings. By this time, the molasses known as “blackstrap” has almost no sweetness, but the highest nutritional value.
In baking we rely on molasses because it adds a lot of brown sugar flavor without making a recipe too sweet.
Molasses attracts moisture so your recipes that call for it, will tend to stay moist for longer periods of time.
Molasses can be sulphured or unsulphured. In the past sulphur was added as a preservative and to kill unwanted bacteria although it is uncommon now.
Molasses: 1 cup (liquid measure) = 9 ounces = 260 grams