Serious Eats: Talk
treacle vs. molasses
I found a British-ish recipe for gingernuts (gingerbread, I guess) that calls for black treacle. Trick is, I need to make it today and I'm not positive that I'll be able to find treacle (if you live in NYC and know where to get it, please tell me!). Can I substitute molasses for treacle? If so, would blackstrap be OK?