How to Make A Molasses Substitute Recipe - Bigger Bolder Baking (2024)

FAQs

What can I use instead of molasses in baking? ›

First, manufacturers crush sugar cane or sugar beets to extract the juice. They then boil down the juice to form sugar crystals. Molasses is the thick, brown syrup left over after they remove the crystals from the juice. Manufacturers repeat this process several times, producing different types of molasses each time.

Molasses serve several purposes in baked goods such as: Sweetening: contributing to sweetness, although with lower intensity than sucrose. Its sweetness decreases as color darkens. Flavor: providing a broad and complex range of flavors, from caramel to bitter notes.

Brown sugar is actually a combination of granulated sugar and molasses, so it's a good substitute for molasses. While measurements may vary per recipe, you can generally replace 1 cup molasses with 3/4 cup packed brown sugar. Dark brown sugar will have a stronger molasses flavor than light brown sugar.

Dark corn syrup is the best substitute for molasses in baking, but you can achieve similar results using honey, maple syrup, and packed brown sugar.

Golden Syrup

With its golden, amber color, it is lighter than molasses, though the two are similar in their thickness. Golden syrup also a liquid sweetener, so 1 cup of golden syrup can replace 1 cup of molasses. Golden syrup has a unique flavor, so it may alter the flavor of your recipe slightly.

Molasses is type of liquid sugar that primarily contains sucrose and smaller amounts of the monosaccharides fructose and glucose. Molasses is not as sweet as table sugar and is typically more viscous (thicker and stickier) than other liquid sweeteners like agave syrup, honey and high fructose corn syrup.

Doubling up on molasses softened the cookies significantly.

Molasses is also extremely dark in color, so this batch of cookies turned out to be a deep brown.

Healthier & faster plant growth: When you add molasses to soil, you boost its sugar content. This extra sugar can increase the microbial activity which, in turn, increases the ability of micronutrients to the plants and helps them grow faster!

After the end of World War I, refined sugar prices dropped drastically resulting in the migration of consumers from molasses to white sugar crystals.

What is the best molasses to bake with? ›

Light molasses is the liquid that remains after the first white sugar is extracted from cane juice. The flavor is lighter and has more fruity notes to it, in the same way the first pressing of olives makes a lighter, fruitier olive oil. Light (sometimes called "fancy") molasses is ideal for baked goods and candies.

Bake soft molasses cookies on a cookie sheet for 8-10 minutes. It's very important to not over bake the cookies or they will be hard and dry instead of soft and chewy. To check for doneness, open oven and gently push the side of a cookie with your finger or utensil.

The Best Molasses Substitutes

"Other substitutes include Sorghum syrup, and Treacle, an English version of molasses, you may find at an international market." Honey, dark corn syrup, and maple syrup can also be used to replace molasses in recipes.

Burnt sugar is also simply used as a dessert syrup drizzled over pound cake, cheesecake, or ice cream. The burnt sugar syrup can even add flavor to a co*cktail like an old fashioned, or be poured into an iced coffee for an unexpected touch. You can also consider substituting burnt sugar for molasses in certain recipes.

Brown sugar will do more to thicken up your sauce than molasses will, and it has a more simple and sweet taste. It has more depth than white sugar, but it is easier to deal with than molasses, which can be sticky and cumbersome. Brown sugar can be used to cut the acidity in a tomato or ketchup-based sauce.

Yacon syrup can be used just like honey, maple syrup, or molasses in all baking or cooking. It looks and tastes a bit like molasses, with a deep, caramel sweetness that lends itself well to baked goods, sauces, and desserts.

If you don't have molasses on hand, you can easily swap it out for maple syrup with almost no change to your recipe's final product. Combine 1 cup (200 g) of granulated white sugar with 1 tbsp. (15 mL) of pure maple syrup to make a brown sugar substitute that can fool even the most sophisticated palette.

It's a recipe made by bees, flowers, and mother nature, according to the honey growers at the National Honey Board (honey.com ). Honey is similar in calories and carbs to molasses, but its composition is somewhat different. While molasses is primarily sucrose, honey's main sugar is fructose.