Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Molasses along with all the recipes employing Molasses presented on this site, with 165 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Molasses recipes added to this site.

These recipes, all contain Molasses as a major wild food ingredient.

Molasses is a dark-brown by-product of the processing of sugar cane or sugar beet into sugar. The main ingredient used in cooking is 'cane molasses'.

Cane molasses (known as black treacle in Britain) is made from green sugar cane where the sugar cane plant is harvested and stripped of its leaves. Its juice is then extracted from the canes, usually by crushing or mashing. The juice is boiled to concentrate and to promote the crystallization of the sugar. The results of this first boiling and removal of sugar crystal is first molasses, which has the highest sugar content because comparatively little sugar has been extracted from the juice. Second molasses is created from a second boiling and sugar extraction, and has a slight bitter tinge to its taste. A third boiling process yields blackstrap molasses. The majority of sucrose from the original juice has been crystallized but blackstrap molasses is still mostly sugar by calories.

Molasses has a slightly bitter flavour that's favoured in traditional North American recipes such as Boston baked beans and it also goes into the making of rich fruit cakes, gingerbread and treacle toffee.