Food Friday: Molasses

21 10 2011

There are few things more Southern than molasses. I mean, can you even say the word “molasses” without that drawl?

Molasses can be made from sugar cane, grapes, or even beets. Sorghum syrup is often called molasses, but it’s really not (even though it’s also made from sugar cane — primarily in the South, hence maybe the mix-up).

You can find light (from the first boiling), dark (second boiling, and it’s a little darker, thicker, and less sweet), and blackstrap (the third boiling and the thickest).

Here are a few tips for using sweet molasses:

  • Store in a tight sealed in a cool, dark place at room temperature. Molasses will last for years if stored properly.
  • Balance out the acidity of molasses in baking with 1 teaspoon of baking soda in the dry ingredients for each cup of molasses.
  • Use light or dark molasses interchangeably in recipes that call for it.
  • Is there anything more Southern though than hot biscuits and molasses? It’s also fantastic on cornmeal and grits. Make gingerbread, baked beans, or the classic shoofly pie with molasses. Light molasses can also be used on pancakes, waffles, and such, and it’s fantastic on muffins mixed with a little butter, brown sugar, and vanilla.



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