1. Where are they from?
Molasses is produced from sugarcane. The most popular variety is fancy molasses, condensed directly from sugarcane juice, whereas blackstrap molasses is a byproduct of sugar processing. The top-selling brands of molasses in Eastern Canada are made in Guatemala and shipped in bulk to New Brunswick, where they’re then packaged for sale.
2. What do they taste like?
The taste of molasses is hard to describe. Fancy molasses contains quite a bit of sugar. Its flavour is therefore sweet, with hints of caramel and smoke. Blackstrap molasses is thicker and contains less sugar. Its flavour is much more robust and bitter. It’s best to use it only in recipes that actually call for it. We don’t recommend it as a substitute for fancy molasses.
3. How can I cook with them?
Molasses goes wonderfully with cinnamon, cloves, allspice and nutmeg. Fancy molasses is used in a wide variety of classic recipes like dessert loaf and spice cake, cookies, raisin pie, baked beans and St. Catherine’s Day pulled taffy. It can also be used in recipes like pulled pork and barbecue sauce for added flavour. And, of course, there’s no rum without molasses!
4. Are they good for me?
Molasses may be high in sugar, but it’s not completely devoid of nutrients. Contrary to popular belief, fancy molasses isn’t a significant source of iron. However, you can turn to blackstrap molasses, which contains three times as much. The latter is also a good source of potassium, calcium, magnesium and manganese, and may contain antioxidants.
Want to cook with molasses? Here are a few must-try recipes: