Molasses

Molasses is a syrupy byproduct of sugar making, offering deep flavors with a robustly sweet profile.

Flavor

How to use it

Create a Spiced Cookie. Molasses adds moisture to cookies; its acidity reacts with baking soda to leaven and tenderize.

Make a Savory Glaze. Combine molasses with soy sauce; heat caramelizes the sugar, balancing the savory.

Common mistakes

• Too much molasses can turn bitter from its organic acids.
• Cold molasses thickens and may clump in liquids.

What goes with molasses

• Clove. Molasses's bitter-sweet depth meets clove's warm eugenol in gingerbread.
• Vinegar. Vinegar's sharp acid cuts molasses's dark sweetness in barbecue sauce.
• Mustard. Molasses' sweetness tames mustard's heat, making a sweet-savory glaze.
• Soy Sauce. Molasses and soy sauce both have dark, complex caramel notes from Maillard reactions.
• Pecan. Molasses's bitter-sweet depth suits pecan's buttery richness in pie.
• Pork Belly. Molasses's dark sweetness caramelizes on rich pork belly.
• Pork Shoulder. Molasses's bitter-sweet depth glazes pork shoulder.
• Smoked Paprika. Molasses's dark sweetness pairs with smoked paprika in barbecue rubs.

Try tonight

• Mix into BBQ sauce for depth.
• Add to baked beans for sweet-savory contrast.
• Stir into oatmeal with cinnamon.

Storage

Store in a cool, dark place.