Molasses Question
Posted by applelover on Dec 16, 2006 · Member since Dec 2006 · 119 posts
Is fancy molasses different from blackstrap molasses? Are they interchangable in terms of recipe ingredients? Is there a difference in the iron content? I want to start eating some for the iron and just want to sort that out. Thanks!
???
PS. Any suggestions on how to use it on an everyday basis? (not just in recipes, but simple, easy things, like smoothies, that kind of easiness...)
Happy holidays everyone to all who celebrate! Happy 1st day of hanukah! I hope things are going fabulously for everyone and that you all have a terrific new years!
Thanks, Applelover! You too!
I like molasses as the sweetener in homemade bread. It gives it a special taste that I think other sweeteners really lack. It's dynamite in baked beans, in/on cornbread, or as a pancake syrup. My great-uncle adored spreading it on his toast. It's great in gingerbread and "snap"-type cookies. It's good on roasted winter squash. It's absolutely delicious in homemade barbecue sauces.
I made a sauce the other day with tahini, sweetened (too much-- lightly would be better) with molasses and flavored with a moroccan spice blend. I wanted to use it as a glaze on electric-grill-cooked tofu, but I ended up spooning it onto brown rice-- it was rich and very tasty. My husband was over the moon about it. ;)
The short answer about different kinds of molasses is that fancy molasses should be a good source of iron, calcium, and vitamin B, just as blackstrap molasses is. It tastes lighter, sweeter, and less bitter and smokey than blackstrap. Here's a great guide to telling all of them apart:
http://whatscookingamerica.net/Q-A/Molassas.htm
I like to use blackstrap molasses in place of jam on nut butter sandwiches (almond butter and blackstrap molasses is my favorite). It's a great source of iron (3.6 mg per tbs), and it also contains calcium, potassium and magnesium.
Real blackstrap molasses tends to be thicker, darker in colour and much stronger in taste than regular molasses. A lot of people like it but if you're used to its lighter cousins it can be a bit of a shock just at first.
I know this is an old thread...but I just had blackstrap molasses, so I was searching for recipes. I know that I've had molasses before..but I decided to get some blackstrap at the market..it's interesting...I poured a little on my toast with peanut butter..
When I took the first bite, I was like uhhh :err: but as I was eating...I got a li'l more used to it. I know it's good for me..so I'm going to try some recipes.
I find that the best way to eat molasses (blackstrap b/c of the iron content) is to spread it on toast with tahini. It's amazingly good.