Molasses in Cooking
Rich in iron, molasses also improves the keeping qualities of breads and cakes. Molasses in this book (Rombauer, 1975, pp. 559) means unsulfured or light molasses unless otherwise specified. There are three major types of molasses:
1. The best is unsulphered molasses deliberately made from the juice of sunripened cane which has grown from 12 to 15 months.
2. Sulphered molasses is a by-product of sugar making; the sulfur fumes used in the manufacturing of sugar are retained as sulfur in the molasses. Light molasses results from the first boiling of the cane. So-called dark molasses is a product of the second boiling.
3. Blackstrap molasses is a waste product. It is a rather unpalatable residue of a third boiling in which more sugar crystals are extracted but in which minerals such as iron remain.
Since molasses is not so sweet as sugar, use 1 cup molasses for 3/4 cup granulated sugar. The molasses should replace no more than 1/2 the amount of sugar called for in the recipe. Add 1/2 teaspoon baking soda for each cup molasses added, and omit or use half the baking powder called for. Make sure also to reduce the other liquid in the recipe by 5 tablespoons for each cup of molasses used.
CANE SYRUP A concentrated sap of sugar cane, this is substituted as for molasses, above.
TREACLE, GOLDEN OR REFINER'S SYRUP Golden syrup, a residual molasses, is clarified and decolorized, which makes it mild in flavor. Treacle is darker and heavier. Neither substitutes properly for molasses.
1. The best is unsulphered molasses deliberately made from the juice of sunripened cane which has grown from 12 to 15 months.
2. Sulphered molasses is a by-product of sugar making; the sulfur fumes used in the manufacturing of sugar are retained as sulfur in the molasses. Light molasses results from the first boiling of the cane. So-called dark molasses is a product of the second boiling.
3. Blackstrap molasses is a waste product. It is a rather unpalatable residue of a third boiling in which more sugar crystals are extracted but in which minerals such as iron remain.
Since molasses is not so sweet as sugar, use 1 cup molasses for 3/4 cup granulated sugar. The molasses should replace no more than 1/2 the amount of sugar called for in the recipe. Add 1/2 teaspoon baking soda for each cup molasses added, and omit or use half the baking powder called for. Make sure also to reduce the other liquid in the recipe by 5 tablespoons for each cup of molasses used.
CANE SYRUP A concentrated sap of sugar cane, this is substituted as for molasses, above.
TREACLE, GOLDEN OR REFINER'S SYRUP Golden syrup, a residual molasses, is clarified and decolorized, which makes it mild in flavor. Treacle is darker and heavier. Neither substitutes properly for molasses.
Crackle Top Molasses Cookies
Directions
- Preheat oven to 350 degrees F
- In a large bowl mix oil and 1 cup sugar. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices. If necessary, add more flour to make a firm dough.
- Shape dough into 1 1/4" balls. Roll in 1/3 cup sugar. Place 3 inchs apart on an ungreased baking sheet. Sprinkle with a couple drops of water. Bake 12 to 14 minutes or until tops crack. Remove from baking sheet and cool on rack.
Quick/Cheap Dessert
When I was small, Mom liked to have a little dessert for us kids at lunch, but money was tight and often all we could have was a slice of lightly buttered Wonder bread with a little Brer Rabbit molasses drizzled on top. She always told us it was a "special treat" and, although we wanted cookies, we enjoyed it very much.
Raised in Boston?
B&M Boston Baked Beans are essential for Boston area kids.
Anadama bread is another Bostonian classic which I have made often.
Anadama bread is another Bostonian classic which I have made often.