Molasses

Molasses is the thick, dark syrup left over when sugar cane is refined, and it comes in several types that taste quite different. Light molasses comes from the first boiling and is sweet and mild, dark molasses is thicker and less sweet, and blackstrap molasses comes from the last boiling and is very dark, bitter and mineral rich. The first decision is the recipe, because gingerbread, baked beans and barbecue sauce taste very different with blackstrap instead of light molasses.

Sulphured or unsulphured is the next question. Unsulphured molasses is made from mature cane and has a cleaner, sweeter taste, while sulphured molasses uses a preservative and can taste slightly chemical. Most bakers prefer unsulphured molasses.

Uses go beyond baking. Molasses adds depth to marinades, glazes, chilli and stews, and it is used to make brown sugar at home by mixing it into white sugar. Some people take blackstrap molasses for its iron and minerals, but talk to a doctor about supplements.

Storage is simple. Molasses keeps for a long time in a cool cupboard with the lid tightly closed; wipe the rim after pouring so the lid does not stick.

Before buying, check the type, whether it is sulphured, the size and the container. Warm the jar in water or grease the measuring spoon to make thick molasses pour more easily.

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