How to Use Molasses

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Blackstrap molasses is a dark, viscous syrup with a bittersweet flavor. It is the byproduct of the refining of sugar cane into table sugar. The darker the molasses is, the more crystalline sugar has been removed. Until white sugar became popular, molasses was the sweetener of choice. It was originally imported to the United States from the West Indies to make rum, back in the 18th century. As well as being a tasty addition to cakes and sweets, it is also used to cure tobacco and to make yeast.

Boost your energy with molasses. Not only does it taste good, its also a rich source of iron, (one tablespoon contains 4.5gms of iron), which means its particularly good for pregnant or menstruating women, vegetarians and people suffering from anemia. It's much healthier than many other sources of iron because it is low in calories and completely fat free. Molasses is also a rich source of calcium which strengthens bones, teeth and heart muscles. It's also rich in copper, manganese and potassium.

The easiest way to use blackstrap molasses is to dissolve a teaspoon full in a glass of water and drink it every day.

Baste your Thanksgiving turkey with molasses for a rich roasted flavor, golden brown color and crispy skin.

Add a tablespoon of molasses to vegetables or meat stock to make a base for soups and stews.

Spread a thin layer of molasses over buttered toast, it makes a great energizing breakfast and goes well with a cup of tea or coffee.

Molasses gives a great, rich flavor to cookies and cakes and goes especially well with ginger, cinnamon and nutmeg.

Jazz up a baked potato by mixing 2 tablespoons of blackstrap molasses with 2 tablespoons of nutmeg and 1 tablespoon of sunflower oil. Brush over the potatoes and bake for a sweet taste.

Use its distinctive flavor in a marinade for spare ribs or barbecue sauce.

Stir a couple of teaspoons of molasses into your baked beans for a traditional, hearty flavor.

Tips & Warnings

  • The best choice in blackstrap molasses is the organic kind because it has no added sulfur; some people are sensitive to this chemical.
  • Store in an air tight container in the refrigerator or another cool area. Unopened jars will last up to a year, while opened containers will last for six months, if you haven't already eaten it by then.

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