Molasses is a thick, brown to deep black, honey-like substance obtained as a by-product when cane or beet sugar is processed. It is enjoyed as a sweetener in many countries, particularly in England where it is called treacle. The quality of molasses depends on the maturity of the sugar cane or sugar beet, the amount of sugar extracted, and the method of extraction. For hundreds of years, molasses and sulphur or treacle and brimstone were thought to have healthful benefits, and children were frequently given doses of the product. As a sweetener, many enjoy its hearty sweet flavour that leaves a sharp taste on the tongue. It gives delicious results when used in baking.
Commonly used in:
Baking, basting, pie, caramel corn etc.
Among other things, molasses has more nutritional value than white or brown sugar. The process by which it is extracted and treated with sulphur results in fortification of iron, calcium and magnesium. Some natural health food experts advocate its use for ailments of the stomach.The calories in molasses are approximately the same as sugar; however it contains only half the sucrose content as sugar. It is also made up of both glucose and fructose. Though it is high in iron, it is also high in calcium, which tends to prevent iron from being absorbed by the body.