PrintBest molasses for baking?
Is there a particularly good molasses that you use for baking? I use Brer Rabbit Full Flavor and everything I make comes out with a funny flavor. I want to make tons of Gingerbread goodies this Christmas and I want them to be good!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
8 Comments:
Molasses being extremely full of flavor, I tend toward anything that claims to be "mild." Definitely never blackstrap -- way too strong for almost anything unless you have acquired the taste for it. I haven't met that guy, yet...
Dominic
the zen kitchen
dvchurch at 11:47PM on 12/03/07
Wholesome Sweeteners brand organic molasses is the very best. I've just made lots of gingerbread cookies and houses and they turned out great with this brand. I agree that something is "off" flavor-wise with Brer Rabbit.
dailybrownie at 5:18AM on 12/04/07
Call me lowbrow, but I've always just used the Grandma's Molasses (original, not "robust") right off the supermarket shelf. Makes lovely gingerbread cookies!
CookiePie at 10:25AM on 12/04/07
If you can get your hands on some real sorghum molasses that's what I'd use. In fact, it's the only kind I'll use. It has a much better flavor and is milder than most sugar molasses products in the stores. So tasty and mild that you can eat it on biscuits and cornbread, or just about anything you might ordinarily eat with honey.
Also, you can order authentic cane syrup on line. It's similar to molasses, but much, much milder. I've used in pecan pie (instead of the detested corn syrup) and it was WONDERFUL.
Just my two cents.
LoCo at 11:39AM on 12/04/07
Thank you thank you thank you.
Dailybrownie- It's good to know someone else finds Brer Rabbit to have an off flavor. I thought it was just that my bottle of molasses was bad or something.
StudentStomach at 11:58AM on 12/04/07
CI says Molasses is a byproduct of the sugar-refining process, there are three different types of molasses, each produced from successive boilings of the cane sugar.Light, or mild, molasses comes from the first boiling, dark from the second, and blackstrap from the third. http://www.cooksillustrated.com/tasting.asp?tastingid=16
Molasses is popular in shoofly pie land. There is blackstrap which I feel is very heavy but some people like that.
I get mine around here from a local place http://www.goldenbarrel.com/store/dept.asp?dept%5Fid=3
it is made here because it's a key ingredient in the shoofly pie.
Treacle would work. Steen's cane syrup would work http://www.steensyrup.com/Merchant2/merchant.mvc?Screen=CTGY&Store_Code=STEENS&Category_Code=S
Don't use dark corn syrup it's junk food.
I have used Grandma's or Brier Rabbit in a pinch I would but not use the Robust or the full blackstrap it's way too strong for my gingerbread.
JerzeeTomato at 12:43PM on 12/04/07
In "Walden" Thoreau writes of having made "a very good molasses from either pumpkins or beets", although he gives no recipes.
Beet molasses is a by-product of beet sugar, and I found mention on Wikipedia of molasses being made from carob, grape, date, pomegranate and mulberry, but not pumpkin.
Thoreau was known to be quite imaginative, and is often suspected of embellishing his tales though. For instance, once when questioned about his austere diet he claimed to be able to "live on board nails".
srhcb at 9:08PM on 12/04/07
My mom has been making molasses for 20+ years here in the states before i told her she could buy them at the market. Back in the homeland, no one ever buys molasses!
chlamers at 4:45PM on 12/10/07