Let’s start with the basics.
To make molasses, manufacturers crush raw sugarcane or sugar beets and simmer their juices until the sugar granules crystallize. The sugar crystals are separated from the residual thick, brown syrup that’s bottled and sold as molasses. Some producers boil the syrup a second or even a third time to make darker styles of molasses .
This recipe yields around 1 cup of brown sugar, which can be used as a 1:1 replacement for store-bought brown sugar in any recipe. Store your homemade brown sugar at cool room temperature in anWhen shopping at the grocery store, you’ll probably come across quite a few varieties of molasses. There are light and dark molasses, sulphured and unsulphured molasses, and alternatives like blackstrap and treacle.
If you don’t have molasses on hand, you can substitute an equal amount of pure maple syrup, agave nectar,
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