Molasses is a by-product of the processing of sugarcane or beets into sugar. It looks like a thick and sweet syrup, and its taste and color depend on what time, from which raw materials and by what method it was obtained. The most popular molasses is black, in America it is called molasses.
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The syrup remaining after the last processing of sugarcane or beets, this is black molasses or molasses. It has a pronounced slightly bitter taste and a distinct heady aroma. It is not recommended to use it as a sweetener - add to tea or pour pancakes on it, but it is used when it is necessary to add molasses to a dish that will be subjected to further heat treatment. Black molasses - an ingredient in gingerbread dough, smoked ham with it, it is added in the production of rum, no spicy pudding is complete without it.
Light or light molasses is obtained during the initial processing of sugar, not raw materials. Sweet, golden, aromatic, it looks more like syrup. It is used as a syrup, adding to cereal, granola, granola, pouring cheese cakes, pancakes, waffles and muffins onto it.
Molasses from sorghum is not technically molasses, as it is obtained by processing sorghum specifically for the purpose of extracting this syrup. Such molasses is the sweetest, it contains from 65 to 70% sucrose, against 55% in molasses and 60% in light molasses. Smooth amber syrup has a short shelf life, contains preservatives and is suitable only as a sweetener.
If you are going to cook with molasses, it is important to remember a number of nuances. Firstly, black molasses can always be replaced with light, but never vice versa. You can also use baking instead of molasses, replacing molasses with something other than molasses, then also be sure to add as many teaspoons of baking soda as you need to use glasses of molasses.
Secondly, molasses is very thick and sticky. If, according to the prescription, you need to measure it with cups, glasses or any other containers, then it is better to lubricate them with vegetable oil first, then molasses will easily slip out of there.
Thirdly, the volume of 500 grams of molasses is 1 whole and 1/3 cup.
And the last one. When storing molasses, it is important to remember that heat and humidity can make it moldy. The stock can be stored in the refrigerator, but must be taken an hour before use, otherwise it will be too thick. An open bottle of molasses can be stored for up to one year.