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    You are in: Home / Community Forums / Recipe Requests - General / Black Treacle vs Molasses
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    Black Treacle vs Molasses

    Shazzie
    Sun Apr 06, 2008 3:20 am
    Food.com Groupie
    Are black Treacle and Molasses the same thing or interchangeable in recipes ?
    1Steve
    Sun Apr 06, 2008 5:29 am
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    Shazzie wrote:
    Are black Treacle and Molasses the same thing or interchangeable in recipes ?

    Not 100% the same but you can interchange them with pretty good results.
    http://lispurl.com/cdadaaadadadar
    Shazzie
    Sun Apr 06, 2008 9:08 am
    Food.com Groupie
    Thank you 1Steve. Have you used such substsitutions? My black treacle seems really heavy ( my small can - given to me as a gift - weighs a ton icon_lol.gif ) You mention that they're not exactly the same, so to avoid a baked good turning out like door-stopper, I was wondering whether you, or anyone out there, knew whether it would be better to replace just a portion of the black treacle with something like golden syrup to better match molasses ? Thanks again for your response.
    1Steve
    Sun Apr 06, 2008 11:10 am
    Food.com Groupie
    Shazzie wrote:
    Thank you 1Steve. Have you used such substsitutions? My black treacle seems really heavy ( my small can - given to me as a gift - weighs a ton icon_lol.gif ) You mention that they're not exactly the same, so to avoid a baked good turning out like door-stopper, I was wondering whether you, or anyone out there, knew whether it would be better to replace just a portion of the black treacle with something like golden syrup to better match molasses ? Thanks again for your response.


    It's not the weight but rather the strength of flavour, which is why I gave you the link. Whether you want to add golden syrup to it would really depend on the recipe. In a dark bread it wouldn't matter much, in a pecan pie I'd mix the 2 or even just use golden syrup on it's own. Like the link says Black treacle is closest to dark molases, but if you are going for a milder flavour mix it.
    Shazzie
    Sun Apr 06, 2008 1:20 pm
    Food.com Groupie
    Got it - thanks 1Steve. Don't know how, but missed the link earlier. sorry. icon_redface.gif
    auzzi
    Sun Apr 06, 2008 6:28 pm
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    Theoretically, Treacle, Black Treacle, Molasses, Golden Syrup and Blackstrap are all sugar-cane treacles.

    Golden Syrup [Light Treacle or Light Molasses] is made from the first boiling ["first strike"] of the sugar cane and is about 65% sucrose.

    What is called treacle [Black Treacle or dark molasses] is the product of the same process, but further down the line ["second strike"]. It is about 60% sucrose and it can be dark brown to black with a stronger aroma and flavour [slightly bitter]

    Although treacle and molasses are treated as interchangeable items, there is a technical difference between "treacle" and "Molasses".

    Treacle is the syrup obtained during the sugar processing [boilings], getting darker along the way.

    When this sugar crystallization has reached its limit {"third strike"}, and there is no more sugar crystals to be removed, molasses is the remaining dark brown thick syrup ["blackstrap"] left after processing. It has less than about 55% sugar and has a harsh bitter flavor.

    There are also blended molasses mixtures ..

    Then there are types of molasses and treacle made from other things eg sorghum molasses, Kithul Treacle [palm] etc ..
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