Molasses is a natural sweetener that is formed as a byproduct of the sugar-making process. There are several varieties of this syrup:
Made from the first boiling, it has a light in color and a sweet taste. It’s most commonly used in baking.
Made from the second boiling, it’s thicker, darker and less sweet. It can also be used in baking, but produces a more distinct color and flavor.
Made after the third boiling, it is the thickest and darkest in color, and also tends to have a bitter taste.
Blackstrap molasses is the most concentrated form and contains the most vitamins and minerals.
By Kayla McDonell, RD
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