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What would you do to make it easier to pour and measure the molasses?
Wiki User
∙ 10y ago
I need to know the limitations (what can you and what can you not do). The simplest answer, heat it up. To do this use a double boiler (one pan with nothing but boiling water, and in that is another pan with this molasses. You're going to have to keep stirring it though. If that is unacceptable then heat it up, get it very thin so you can stir it, and add a trace of some kind of acid, like a touch of lemon juice, or better yet, vitamin C, say 3-5 drops or one ground up tablet, in say a quart of molasses. Keep stirring it for say 15-30 minutes. My hope is that the sugar in the molasses is some kind of disaccharides, or even small polysaccharides, and the acid, along with the water present, will hydrolyses these more complex sugars down to monosaccharides, like fructose and glucose, the aqueous solutions of which are fairly fluid. But, (!) at this point you don't really have molasses any more. However trust me; it will still be very sweet, probably sweeter than the molasses itself. Hope that helps.
Wiki User
∙ 14y ago
Wiki User
∙ 10y agoTo make it easier to pour the molasses you can heat it up for a few degrees by putting the container under a hot water bath from the sink.
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