The thick viscous syrup we call blackstrap molasses that
provides the robust bittersweet flavor to baked beans and
gingerbread is available throughout the year.
Blackstrap molasses is just one type of molasses, the dark
liquid byproduct of the process of refining sugar cane into table
sugar. It is made from the third boiling of the sugar syrup and is
therefore the concentrated byproduct left over after the sugar's
sucrose has been crystallized.
The truth behind the phrase "slow as molasses" becomes apparent
when you reflect on molasses's thick, viscous, syrupy texture.
Featuring a robust bittersweet flavor, blackstrap molasses helps
create the distinctive taste of dishes such as baked beans and
gingerbread. Blackstrap molasses is very dark in color, having a
black-brown hue.
Blackstrap molasses is just one type of molasses, the dark
liquid that is the byproduct of the process of refining sugar cane
into table sugar. Blackstrap molasses is made from the third
boiling of the sugar syrup and is therefore the concentrated
byproduct left over after the sugar's sucrose has been
crystallized.
