How Sugar Cane Juice Changed the World of Baking

Molasses is a dark, sweet, full-bodied by-product created during the extraction of raw sugars from the sugarcane. Once the extraction from the cane is complete, the sugary liquid is boiled until it reaches the optimum temperatures that coincide with the various grades of molasses. Molasses provides your baking dishes with an unmistakable flavor that has changed the face of traditional baking techniques for over a century.

The most common molasses used in baking today is “light” or original molasses because it is always the lightest in color and has the highest sugar content of all of the grades. Molasses has contributed a lot to the world of baking. A product that many use in baking recipes ranging from cookies to breads is brown sugar. Molasses is responsible for the dark, color and dense, sticky texture of brown sugar. Approximately two thirds as sweet as sugar, original or “light” blend molasses, such as Grandma’s Molasses Original, can create a bold taste in baking recipes. A wonderful natural sweetener, Original molasses can be added to just about any baked good.

Try Grandma’s Molasses in these amazing baked goods:

  • Cookies, muffins and quick breads
  • Gingerbread
  • Frosting
  • Bread pudding
  • Fruit cake
  • Pumpkin pie
  • Scones

Baking recipes that call for dark corn syrup, honey, maple syrup, brown sugar or granulated sugar can all be substituted with molasses. Keep in mind that using molasses as a sweetener in place of other sugar based products can change the color and sweetness of your dish. Experiment with different baked good and try your hand in developing more snacks that showcase the delicious taste of molasses.