Molasses
Molasses is a dark, sweet syrup produced from sugar cane. When I was a little boy, a favorite treat was a hot buttered biscuit, with a little molasses poured over it.
High-fructose corn syrup (HFCS) is any of a group of corn syrups which have undergone enzymatic processing in order to increase their fructose content and are then mixed with pure corn syrup (100% glucose) to reach their final form. Corn Syrup is a viscous, sweet syrup produced by breaking down (hydrolyzing) cornstarch, either by heating it with a dilute acid or by combining it with enzymes. Cornstarch, or cornflour, is the starch of the maize grain, commonly known as corn.
no it tastes like your brain juice
The two types are Light Brown and Dark Brown. There's also Whole Cane Sugar.
The word is Portugese 'Melaco' although part of the word came from Latin 'Mel' for honey "thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining" Source: http://www.lexiology.com
dark corn syrup = dark Karo syrup Notes: This corn syrup has a mild molasses flavor, and it's a common ingredient in barbecue sauce, pecan pie,Substitutes: simple syrup (make with 2 parts sugar and 1 part water) OR Combine 3 parts light corn syrup plus 1 part molasses OR golden syrup
Wow, molasses has a much stronger and different flavor than maple syrup. Sugar wise it depends on the grade of maple syrup, some are much thicker than others. Honey, golden syrup (cane syrup), corn syrup or simple syrup (50/50 sugar/water) are probably better substitutes. However, for grade A dark amber maple syrup you could if you wish substitute equal amounts of Barbados molasses (best grade) or about 2 tablespoons of blackstrap (worst grade) molasses for 3 tablespoons.
This is new to me, I had to look it up, it is plain white granulated sugar. Sugar has several different appellations for grading. confectioner's or powdered or frosting (icing) sugar. often 10x but has 2 other grades. Baker's special sugar, or ultra fine, or bar sugar. pulverized or caster's sugar, or superfine granule. Fruit sugar (used in shelf mixes), or fine granule. granulated, table sugar or graduated sugar. coarse, pearl, decorating or sugar crystals. Also there are different grades of brown sugars and molasses. Raw, turbanado, muscovado, golden or natural cane sugar light and dark brown sugars (mix of white sugar and molasses) demerara sugar is a light brown sugar light treacle or cane syrup or golden syrup (unpressed cane) Barbados molasses ( the first pressing) 2nd, 3rd, 4th pressings or plain or unsulfered molasses, dark treacle Blackstrap molasses, black treacle Note: Invert sugar (liquid) is a mix of sucrose(table sugar) with fructose and glucose
no because chocolate contains sugar already...unless the chocolate is sugar free..am i right? No, you're wrong. Dark chocolate syrup is sweetened to produce milk chocolate with the addition of sugar, usually in the form of corn syrup. Cane sugar is too expensive to add to chocolate.
It is unrefined or raw sugar, obtained from the juice of the sugar cane by evaporating and draining off the molasses. Muscovado sugar contains impurities which render it dark colored and moist.
No it is not, the flavours are totally different
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.