Molasses

Store in a cool, dark place in a tightly sealed container. Does not require refrigeration. May crystallize over time but remains safe to use; warm gently to reliquefy if needed.

Blackstrap molasses is notably high in iron, calcium, and potassium compared to light molasses. Contains primarily sugars with trace minerals.

Oil your measuring cup or spoon before measuring molasses so it slides out cleanly

Warm molasses slightly for easier pouring and incorporating into batters

Use unsulphured molasses for the cleanest flavor; sulphured has a sharper, more chemical taste

Light molasses works best for mild sweetness; blackstrap for robust, slightly bitter notes

Ginger and warm spices in gingerbread and cookies

Brown sugar in baked beans and barbecue sauces

Citrus in marinades and glazes

Dark rum in cakes and desserts

Soy sauce in Asian-inspired glazes

Using blackstrap molasses when a recipe calls for regular molasses, resulting in overly bitter, strong flavor

Measuring molasses incorrectly by not accounting for its thick, sticky texture

Storing in the refrigerator unnecessarily, which makes it too thick to pour easily