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

FAQs

What can I use instead of molasses in baking? ›

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. Manufacturers repeat this process several times, producing different types of molasses each time.

Molasses serve several purposes in baked goods such as: Sweetening: contributing to sweetness, although with lower intensity than sucrose. Its sweetness decreases as color darkens. Flavor: providing a broad and complex range of flavors, from caramel to bitter notes.

Results in this research showed that heating of molasses from 20 to 100°C reduce apparent viscosity in a great extent (Fig.

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.

Dark corn syrup is the best substitute for molasses in baking, but you can achieve similar results using honey, maple syrup, and packed brown sugar.

Molasses is type of liquid sugar that primarily contains sucrose and smaller amounts of the monosaccharides fructose and glucose. Molasses is not as sweet as table sugar and is typically more viscous (thicker and stickier) than other liquid sweeteners like agave syrup, honey and high fructose corn syrup.

If you don't have molasses on hand, you can easily swap it out for maple syrup with almost no change to your recipe's final product. Combine 1 cup (200 g) of granulated white sugar with 1 tbsp. (15 mL) of pure maple syrup to make a brown sugar substitute that can fool even the most sophisticated palette.

Identify the cause of high viscosity in molasses

In conclusion, the primary cause of the high viscosity of molasses is the high concentration of sugar molecules and the hydrogen bonding between these molecules. This interaction increases the friction in the fluid and thus contributes to its high viscosity.

After the end of World War I, refined sugar prices dropped drastically resulting in the migration of consumers from molasses to white sugar crystals.

What is the best molasses to bake with? ›

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.

Bake soft molasses cookies on a cookie sheet for 8-10 minutes. It's very important to not over bake the cookies or they will be hard and dry instead of soft and chewy. To check for doneness, open oven and gently push the side of a cookie with your finger or utensil.

Molasses gives baked beans their thick texture, sweetens up barbecue sauces, and makes gingerbread cookies brown, soft, and chewy.

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.

The 'gassing' reaction consists in small bubbles in the molasses which are retained in the bulk liquid for some time and which manifests itself in frothing, and an increase in volume of the molasses which may overflow a cargo tank in extreme circ*mstances.

Brown sugar is actually a combination of granulated sugar and molasses, so it's a good substitute for molasses. While measurements may vary per recipe, you can generally replace 1 cup molasses with 3/4 cup packed brown sugar. Dark brown sugar will have a stronger molasses flavor than light brown sugar.

It's a recipe made by bees, flowers, and mother nature, according to the honey growers at the National Honey Board (honey.com ). Honey is similar in calories and carbs to molasses, but its composition is somewhat different. While molasses is primarily sucrose, honey's main sugar is fructose.

Yacon syrup can be used just like honey, maple syrup, or molasses in all baking or cooking. It looks and tastes a bit like molasses, with a deep, caramel sweetness that lends itself well to baked goods, sauces, and desserts.