light molasses


Black treacle. Known in the United States as molasses. In the manufacture of molasses, light molasses comes from the first boiling of the sugar syrup and is generally used as a syrup to served with desserts. Dark molasses comes from the second boiling and is less sweet, but thicker and darker than light molasses and is used in cooking robust foods such as gingerbreads or Boston baked beans. Blackstrap is the result of the third boiling, and is consequently even darker and more concentrated, but even less sweet. It is commonly used as cattle feed. It is erroneously thought to be nutrient rich.