What is the difference between blackstrap molasses and cooking molasses

This syrup is then boiled, and what remains after the third and last boil is blackstrap molasses. Some of the sweetness is removed in each boiling, and the remaining blackstrap molasses is thick and dark, with a bitter flavor.

That bitter flavor has its uses. Pulled pork and baked bean dishes often call for blackstrap molasses. This food ingredient also contains some healthy nutrients.

The nutrients in one tablespoon of Golden Barrel Blackstrap Molasses include, for example:. Going back to sugarcane processing, molasses is made from either sugarcane or sugar beet juice, which is boiled into a syrup.

The sugar crystals are removed from the syrup, and the leftover brown liquid is boiled until it becomes molasses. Sometimes, molasses extracted from unripe sugarcane is treated with sulphur dioxide to preserve it, according to Grandma's Molasses. This process can leave a chemical taste, notes the University of Wyoming Extension. Molasses processed from ripe sugarcane doesn't need sulphur dioxide to preserve it.

Without the sulphur dioxide, this ingredient is able to keep its rich, light flavor. Unsulphured molasses can be light, dark or blackstrap, as long as it hasn't been treated with sulphur dioxide. Most commercially produced molasses is unsulphured, points out the University of Wyoming. The first boiling of the sugarcane or beet juice produces a light, sweet, mild molasses. This light molasses is usually used to make molasses cookies softer and bread crustier. Light, unsulphured molasses is the most commonly sold molasses in the U.

You can choose from light molasses, boiled once, dark molasses, boiled twice, or blackstrap, boiled three times. The sugar content of light and dark, according to Serious Eats , is about 70 percent, while the bitter blackstrap molasses contains about 45 percent sugar. All that boiling concentrates the mineral content, which is why blackstrap molasses has more nutrients in it than plain sugar, says the Golden Barrel.

Grandma's Molasses suggests using light molasses to sweeten hot cereals, yogurts and hot drinks, as well as using it as an ingredient in gingerbreads, molasses cookies, pies like shoofly pie, cakes and glazes. Dark, or robust, as Grandma's calls the second boiling of molasses, is good for baked beans or barbecue sauce.

Southern Living also suggests using dark molasses in gingerbread cake if you like a stronger molasses flavor. Golden Barrel molasses suggests using blackstrap molasses in baked beans because it enhances the flavor and gives the beans their rich, dark color. The Splendid Table has a cake recipe that incorporates blackstrap, and Golden Barrel features several blackstrap recipes on its website.

Serious Eats suggests that, before substituting blackstrap for lighter, sweeter molasses, to use a recipe that specifically calls for it. Not only is it less sweet, but blackstrap is more dense, which will alter the moisture content of a recipe. Southern Living advises you to never substitute blackstrap molasses for sweet molasses without a recipe to guide you.

This type of molasses is commonly used as an ingredient in baking, marinades, rubs and sauces, or even as a topping on toast or oatmeal.

When added, it can make cookies softer or breads crustier, according to Recipetips. Dark molasses, also known as "full" or "second" molasses, results after the second boiling and more sugar is extracted. It is darker in color, thicker and less sweet.

It can still be used in a recipe that requires molasses. It is the ingredient commonly used in gingerbread cookies. Blackstrap molasses is the syrup produced after the third boiling. It is very thick and dark in color. It is also bitter in taste. Due to its bitter taste, it should not be used as a substitute in recipes that call for molasses. Blackstrap molasses is the version of molasses that is supposed to have the most health benefits.

It can be found in many health food stores. Blackstrap molasses has less sugar and is more nutritionally dense than any other cane product and contains antioxidants and electrolytes , so it makes sense. You may be tempted to substitute blackstrap for true molasses, but don't—you'll significantly alter the recipe's taste, as blackstrap molasses is nowhere near as sweet as the regular stuff. Remember, blackstrap is the result of triple boiling, so there's much less sugar.

Don't switch true molasses out unless the recipe many savory dishes use blackstrap molasses, as well as healthier versions of sweets specifically calls for blackstrap. By Sarra Sedghi Updated October 08, Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.