![]() Unsulphered molasses is made from more mature sugar cane plants, and thus the preservative is not needed. is unsulphered, and it is usually labeled as such. Unsulphered: Most commercial molasses available in the U.S. In my searching I was unable to find a true sulphured molasses I would have loved to test out the differences in flavor! ![]() The sulpher it is referring to is sulpher dioxide, a preservative. Sulphured: Made from young sugarcane, it has a much lighter and milder flavor than even your typical light molasses. Apparently it is very good for you, high in iron, so it is often sold at health food stores. It is also the darkest and most viscous of all varieties of molasses. Blackstrap molasses is very concentrated, making it pungent, almost spicy with notes of licorice. Molasses labeled Dark or Robust will have a stronger flavor and darker color.īlackstrap: The final byproduct left after the third boil. ![]() And if it’s not labeled otherwise, you can assume this is what it is.ĭark: After a second boil, the molasses gets darker, more robust, and there are less sugars remaining the syrup. Most commercial molasses available in U.S. It’s typically the lightest in color, with a mild flavor. Light: The syrup left after the first boil. What’s left is a thick, sweet syrup called, you guessed it, molasses. The juice extracted from the sugar cane is boiled until some of the sugars crystallize out, and the juice will often be boiled up to 3 times to extract as much sugar as possible. Molasses, you see, is a sweet syrup that comes from the sugar cane, and is a byproduct of the sugar making process. Time for some good old fashioned experimentation. I thought, maybe it had to do with the type of molasses used? And what is the difference anyway? Especially after someone commented that their buttercream had an odd aftertaste. I wish it was something with a bit more flourish, like molassi for example, but whatever).Īfter I made that delicious Sweet Pototo Cake with Molasses Buttercream, I got to thinking. (And FYI – the plural of molasses is, in fact, molasses. Unsulphured is a word that comes up often, but have you ever seen a sulphured molasses in the store? I haven’t. I always knew there were different kinds of molasses, but I never really paid much attention to it. Now let’s pause for a moment and talk about what happens before the cookies even go into the oven. I tell you, professional cookie decorators must have incredibly buff right hands. The results were very pretty, I’ll admit, but my hands sure paid for it. I didn’t realize quite how intricate my ornate design plan was until I was a few cookies in to it. So this year I kept it simple, with two colors of royal icing and some edible glitter. Last year I got so frustrated that I went all jackson pollock on the suckers, furiously splattering them with three different kinds of chocolate. And every year I try to figure out a different way to decorate them, seeing as my past attempts at flooded iced cookies were, um, less than perfect. Every year I pull out my grandma Bettie’s recipe and whip up a big batch to ship to family. Gingerbread is a holiday tradition around here.
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