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

FAQs

How do you substitute molasses in baking? ›

Molasses is a thick, dark syrup made during the sugar-making process. First, the sugar cane is crushed and the juice is extracted. The juice is then boiled to form sugar crystals and removed from the liquid. The thick, brown syrup left after removing the sugar from the juice is molasses.

Try using 1 cup golden syrup for every 1 cup molasses in a recipe.

Molasses adds moisture and color to baked goods like pecan pie, and it thickens up barbecue sauce for meat like pulled pork. Some other ways to use molasses in cooking include: 1. Syrup: Light molasses can be a substitute for maple syrup, drizzled over pancakes or to sweeten a bowl of oatmeal.

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.

A combination of white sugar and molasses is your best bet for a brown sugar substitute, as that's exactly what brown sugar is made of (1). To make your own light brown sugar, mix 1 cup, or 200 grams (g), of granulated white sugar with 1 tablespoon (tbsp.), or 15 milliliters (mL), of molasses.

The most popular way to make molasses is to use sugarcane. Strip each cane of its leaves with a knife, then crush the cane to produce a thick, light green juice. Next, strain the juice through a cheesecloth and pour it into a boiler pan. Bring the liquid to a boil, then reduce the heat and simmer it for 6 hours.

Both light and dark brown sugar can be used to replace molasses in baking. One cup of molasses can be substituted with 3/4 cup of brown sugar. If you are looking for the closest flavor match for your recipe, try brown sugar.

It is a byproduct of the sugar-making process, and it comes from crushed sugar cane or sugar beets. 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.

Pour the syrup into a saucepan, then turn the burner on low. Bring the sauce to a low simmer and let it sit for about 10 minutes, stirring occasionally so it doesn't burn. Leave the lid off so that some of the liquid can evaporate, which is what will cause the syrup to thicken.

What can I use if I don't have enough molasses for a recipe? ›

Don't fret if you ever need to swap maple syrup for molasses (or vice versa). As a general rule, you can sub in molasses for maple syrup 1:1 as a liquid ingredient, but since molasses isn't as naturally sweet as maple syrup, keep that in mind for how it might affect the final flavor.

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.

Brown Sugar: Brown sugar is a great substitute for molasses since it is made by adding molasses back into refined white sugar, so it already contains some of the flavors and characteristics of molasses.

Molasses is also good in breads (Boston brown bread, cornbread), muffins (bran in particular), and in a glaze for hearty vegetables, like carrots or squash. In savory uses, it's often paired (deliciously) with spicy mustard.

When substituting molasses for sugar, use 1 1/3 cups molasses for 1 cup sugar, and reduce the amount of liquid in the recipe by 5 tablespoons. Molasses is also more acidic than sugar; add ½ teaspoon baking soda for each cup of molasses used. Replace no more than half the sugar called for in a recipe with molasses.

Grandma's® Seal of Approval

The two grades of Grandma's^® Molasses are created by the length of the boiling process. It's the secret ingredient for baking and cooking that's passed down from generation to generation.