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Everyday Food, September 2006

What is it?
Molasses is the syrup that's left over after sugar crystals have been extracted from the juice of the sugar cane. Light molasses (also called "original" or "mild") is sweet. Dark molasses (also called "robust") is thicker and less sweet. Blackstrap molasses is bittersweet and very thick; it's sometimes taken as a supplement because of its high content in iron and calcium.

What to Look for
Our recipes call for light molasses. These days, however, most labels don't specify the type, but light and dark molasses can usually be used interchangeably. And we suggest using unsulfured molasses (any type), which has a purer flavor than sulfured.


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