What is it?

Many baked goods, likegingerbread, owe much of their deep, complex sweetness to molasses. True molasses is a byproduct of sugar cane processing. Sugar cane juice is boiled, crystallized, and then centrifuged to separate the crystallized cane sugar from the liquid. That leftover liquid is molasses; it can be refined and processed as is, or it may be boiled up to two more times to produce different grades of sweetness and intensity. Three basic grades exist, but producers use several different terms to refer to them.

Light, mild, Barbados, or robust molasseshas been boiled only once. It has a high sugar content and a mild flavor, and it can be used directly on foods as a syrup. Some brands of single-boil molasses haven’t even had any sugar removed from them—they’re simply refined sugar cane juice that’s been reduced to a syrup. A widely distributed brand of this type is Grandma’s Original.

Dark, full, or cooking molasseshas been boiled twice. It’s slightly bitter and less sweet than single-boil molasses. It’s typically used for baking and cooking.

Blackstrap molasseshas been boiled three or more times. It has the deepest, most intense flavor of the three. It is generally used for animal feed, although some people prize it for its nutritional value.

The preservative sulphur dioxide is often added to molasses. It alters the flavor somewhat, so use unsulphured molasses when you can.

Recipes

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  Ancho Chile BBQ Sauce

  A mix of ancho, poblano, and jalapeño chiles gives this sauce a big kick. It’s a hearty sauce, tailor made for the deep flavor of beef.

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  Hot Bourbon Mustard BBQ Sauce

  The mustard in this sauce is just the ticket to help tame the barbecue smoke and cut the fat. When blended, brush this sauce onto smoked poultry and pork, or…

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  Recipe

  Hot Pineapple BBQ Sauce

  这个酱料是专为通过,未混合的the table, ideally with poultry and pork. If you feel like serving it on beef, add a tablespoon of finely chopped ginger…

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  Dad’s Vinegar BBQ Sauce

  This is an almost direct version of my Dad’s hot sauce and is the barbecue sauce we proudly use in my restaurant One Flew South. It’s a light, tangy concoction…

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  Maple-Bacon Ginger Cookies

  Savory bacon and sweet maple syrup give a modern spin to classic ginger cookies. Just like the classics, these are crunchy on the outside and chewy on the inside. If…

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  Jamaican Jerk Pork

  This juicy, flavorful pork takes time—a few hours to brine, overnight to marinate, and 7 or 8 hours to smoke. It’s mostly hands off, and well worth it. In Jamaica,…

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  Slow Cooker Pork Tenderloin with Bourbon Molasses Baked Beans

  To complement the naturally sweet flavors in a pork tenderloin, these baked beans are loaded with plenty of aromatics, as well as the woodsy, earthy tones of bourbon. Just remember:…

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  Honey-Tabasco Pork Belly with Black-Eyed Peas and Collard Greens

  A brown sugar rub and a spicy-sweet glaze give this roasted belly a deliciously caramelized flavor. It’s served over bacony slow-simmered beans and tangy braised collards for a truly delicious…

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  Gingerbread Cupcakes with Eggnog Buttercream

  A rich, silky French buttercream, made from whole eggs whipped with sugar syrup, lends itself naturally to the traditional eggnog flavorings of rum and nutmeg. It’s the perfect pairing with…

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  Smoky Slow Cooker Brisket

  You don’t have to man the smoker all day to get barbecue on the table for dinner (even on a weeknight). Instead, slow-cook a brisket until it’s so tender that…