Molasses is a byproduct of sugar production; it's the syrupy residue found in the vats after the sugar is processed. Your recipe might call for light, dark or blackstrap molasses. Light molasses has a milder, sweeter flavor, while dark molasses is stronger and less sweet, but still flavorful. Most recipes do not call for blackstrap molasses, because it is fairly bitter. Bakers often use molasses in cookies, rye bread and gingerbread. If your baked goods recipe calls for molasses and you do not have any, substitute another sweetener instead. Try corn syrup, brown sugar or honey.
Things You'll Need
- 1 cup maple syrup
- 1 cup honey
- 1 cup dark corn syrup
- 3/4 cup brown sugar
- 1 cup barley malt syrup
- 1 cup brown rice syrup
Substitute 1 cup of maple syrup to your baked goods recipe for every 1 cup of molasses.
Use 1 cup of honey in place of every 1 cup of molasses.
Pour 1 cup of dark corn syrup instead of 1 cup of molasses. Dark corn syrup has more of a slight taste of molasses than light corn syrup.
Take out 1 cup of molasses and add 3/4 cup of either dark or light brown sugar to your dough or batter.
Use 1 cup of barley malt syrup instead of 2/3 cup of molasses.
Add 1 cup of brown rice syrup to your baked goods instead of 1/2 cup of molasses.