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Kitchen Dictionary: molasses

Pronounced: muh-LAS-sihz

The left over liquid when extracting the sugar from boiled sugar cane and sugar beets. Light molasses is from the first boiling. Dark molasses is from the second boiling. Blackstrap molasses is from the third boiling -- it is somewhat bitter, and only slightly more nutritious than the other varieties. Sorghum molasses is produced from sorghum. Less expensive than sugar, molasses was the primary sweetener used in America until after World War I. The choice of names for this sugar syrup seem to reflect regional language preferences rather than any major differences. In the US, "molasses" is the preferred term while in the UK, "treacle" is used.


Season: available year-round

Matches well with: apples, beans, gingerbread, walnuts

Substitutions: 1 cup molasses = 1 cup honey or 3/4 cup firmly packed brown sugar or 1 cup dark corn syrup or 1 cup pure maple syrup

More Molasses Recipes
Popular Molasses Recipes
Soft Molasses Cookies
Homemade Pomegranate Molasses
Starbucks Ginger Molasses Cookies

Nutrition Facts

Calculated for 1 cup
Amount Per Serving %DV
Calories 977
Calories from Fat 3 (0%)
Total Fat 0.3g 0%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 124mg 5%
Potassium 4933mg 140%
Total Carbohydrate 251.8g 83%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 0.0g 0%

How is this calculated?