What is Molasses?

Molasses is the thick, yellow to dark brown liquid by-product of the juice of sugar cane or beets. The liquid is repeatedly boiled, but for the end product to be called molasses, it must contain no more than 75 percent water and 5 percent mineral ash. Most of the sugar in molasses is sucrose, which render the product darker with each boiling. The syrup’s ultimate color determines its grade. Blackstrap molasses, the most concentrated in syrup and minerals, is the darkest in color, most bitter, and is used primarily for industrial purposes and cattle feed, although it is available for home consumption. Most commercial grades of molasses are actually blends of different types of molasses.

Molasses is used both in food preparation and in the making of rum. Its main use is in baking, where it enhances the flavor of breads, cakes, and cookies. A few other foods that incorporate molasses are baked beans, glazes for hams and sweet potatoes, cookies, and candies such as toffees and caramels. Fermenting molasses yields rum, an alcoholic beverage that is distilled and generally aged for five to seven years. Quicker aging periods of one to four years are used for rapidly fermented light rums.