Cooking with MolassesMolasses is present in brown sugar, thus the stronger flavor. Molasses contains calcium which retards softening in some foods, particularly beans. If you are making baked beans with molasses as a flavoring, they will cook much more slowly if the molasses is added at the beginning of the cooking process rather than the end. If you want the molasses flavor infused into the beans, add it in the beginning and plan on a long cooking time.
Luckily, in spite of the long cooking time, the calcium in the molasses will help the beans retain their shape rather than turn to mush. If you want the beans to cook more quickly, wait until they are nearly done to add the molasses and brown sugar.
Molasses Substitutions, Measures, Tips, and Hints 1 pound molasses equals 1-1/3 cups.
12 fluid ounces equals 1-1/3 cups.
Before measuring molasses, lightly spray the measuring cup with vegetable oil and it will slip out more easily.
Baked goods using a lot of molasses tend to darken more quickly. Reducing the oven temperature by 25 degrees should do the trick.
Although light and dark molasses are interchangable in recipes, be aware that using the dark will intensify flavor and slightly darken the end product and vice versa.
Molasses is naturally acidic and may require the addition of baking soda to counteract it in baked goods. Use 1 teaspoon baking soda added to the dry ingredients per 1 cup of molasses when substituting molasses for refined sugar.
1 cup of corn syrup can be substituted for 1 cup of molasses, but the result will be less sweet and lose the robust flavor of the molasses.
In baking, 3/4 cup sugar plus 1/4 cup of water can be substituted for 1 cup of molasses. Increase the spices to compensate for the loss of the molasses flavor.
Do not substitute blackstrap molasses for light molasses as the flavor may be too overpowering.
More about Molasses: What is molasses? FAQ
Molasses Substitutions and Cooking Tips
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