When it’s time for fall and winter baking, dark, sticky molasses gets pulled out from the back of my cabinet. There’s no replacement for the sweet, almost smoky flavors it adds to cookies and cakes, plus it plays oh-so-nicely with winter spices like cinnamon, ginger, and nutmeg. Molasses comes in different varieties and each has its own taste, use and how it was made.
Molasses labeling can be a bit confusing, so here’s a guide to the three most common varieties.
Usulphured vs. Sulphured Molasses
Sulphured molasses is molasses that has been treated with sulphur dioxide as a preservative. However, since the sulphuring process can leave the molasses with a strong pronounced chemical flavor and is less sweet, most commercial molasses is unsulphured.