The thick, brown or dark colored, viscid, uncrystallizable sirup which drains from sugar, in the process of manufacture; any thick, viscid, sweet sirup made from vegetable juice or sap, as of the sorghum or maple. See Treacle.
A thick, dark, heavy sweet syrup.
Thick syrup left after making sugar from sugarcane. Brown in color with a high sugar concentration.
Molasses is thick, brown syrup that is obtained from sugar during the refining process. There are two main types – the light, mild-flavoured molasses that is usually used as a table syrup or as a topping for pancakes and waffles; and a stronger-flavoured dark molasses that is used in baked goods such as rich fruitcakes and gingerbread.
Also known as dark treacle. What is leftover in the sugar cane after the granulated sugar has been removed. It is very dark, thick, strong in flavor and aroma. It comes in light, dark, unsulfured, and blackstrap forms. Back to the top
uncrystallized, viscous residue extracted from raw sugar during refining.
Syrup obtained in sugar refinement process.
There are usually three kinds of molasses available in our grocery stores: fancy, cooking and blackstrap. Fancy molasses is lightest in colour and mildest and sweetest in flavour. It is used in baking or as a topping for cereals, breads, pancakes, etc. Cooking molasses is darker in colour and stronger in flavour. Using it results in a darker less sweet baked product. Blackstrap molasses is the lowest grade of molasses. It is very dark, thick and somewhat bitter in flavour. If fancy molasses is called for in a recipe, it is best not to substitute with cooking or blackstrap molasses.
a thick, brown syrup that is separated from raw sugar in sugar manufacture, or from boiling down sweet vegetable or fruit juice.
thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining
A thick, dark, heavy syrup that is a by-product of sugar refining. Molasses has a slightly tart flavour that is favoured into the making of rich fruit cakes, gingerbread and treacle toffee.
When sugar is refined, the juice squeezed from the plants is boiled until it becomes a syrupy mixture. Molasses is the remaining brownish liquid. The darker the molasses, the more boilings it has been through. Light molasses comes from the first boiling, dark molasses from the second, and blackstrap molasses from the third. Sorghum molasses is made from the cereal grain sorghum. Recipe: Spiced Molasses Cookies
Thick dark syrup that is a byproduct of refining sugar, with a distinctive, slightly bitter flavor. Less sweet than honey but more nutritious than sugar.
The liquid that is separated from the grains of sugar during the process of extracting sugar from the cane.
Molasses has a strong flavor in baking. You may substitute molasses with an equivalent amount of honey or maple syrup. (see honey, see maple syrup)
A syrup made from natural sugarcane juices, clarified, reduced, and blended. To produce table sugar, raw sugar is processed into refined sugar. The remaining syrup is the sweetest molasses. Additional processing results in darker and stronger tasting molasses called black strap.
an thick syrup, obtained from raw sugar when processed and has the same number of calories per volume as white granulated sugar.
Obtained from sugar; is made up of about one half to three fourths sugar.
is-a product of the workmanship of the sugar; after the extraction by crystallization, a very dense product is formed no longer crystallisable. In the Caribbean the molasses obtained from brown sugar is used for the production of the rum.
a thick, sweet syrup produced in refining sugar, used in cooking
A thick brown syrup that is separated from raw sugar during the refinement process.
This is a syrup resulting from the crystallization of raw sugar from the sap. Additional processing results in darker and stronger tasting molasses called black strap.
a thick, sweet, brownish-black liquid that is a by-product of sugar-refining; used in breads, cookies and pastries for its distinctive, slightly bitter flavor and dark color.
is a thick, robust-tasting, syrupy by-product of sugar refining, a procedure that may or may not use sulfur. Light molasses results from the first boiling of the syrup, dark molasses from the second boiling.
Molasses or treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. (In some parts of the U.S., "molasses" also refers to sorghum syrup.) The word molasses comes from the Portuguese word melaço, which is in turn the Greek mellas — honey.