All About Black Strap Molasses

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What is black strap molasses?

When sugar cane is boiled down two things are produced: sugar crystals and liquid. After the sugar crystals are extracted, the liquid left is collected as molasses.

Different types of molasses:

There is a light and dark variety of molasses. The light molasses is produced after an initial boiling and contains the most sugar crystals. The dark molasses is produced after the second boiling and has fewer sugar crystals.

Black strap molasses is made after the third boiling. Due to its bitter taste it can’t be directly substituted for regular molasses in recipes, but it is desirable due to its greater vitamin and mineral content.

Black strap molasses has been used as a supplement by some due to its rich vitamin and mineral content, especially iron.

 

Stay warm and cozy this season with a hot drink and cookies! Happy Holidays!

 

Hot Molasses Drink

Ingredients

  • 16 fluid ounces plain soymilk or milk of choice
  • 2-3 tablespoons black strap molasses

Instructions

  1. Heat the milk in a saucepan until just below boiling
  2. Pour warm milk into a large mug, add molasses and stir very well. (If you whisk it in, you can actually generate a little foam on top.)
  3. Two tablespoons will give a milder flavor, while three tablespoons will have more richness.

 

Molasses Cookies

Ingredients

  • 2/3 cup coconut oil, melted or canola oil
  • 1 cup cane sugar or white sugar
  • 1 egg
  • 1/4 cup black strap molasses
  • 2 cups + 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/3 cup cane sugar, for dipping

Instructions

  1. Heat oven to 350 degrees. Combine oil and sugar and stir well. Add egg and stir well. Add molasses and stir well. Add flour, baking soda, ginger, and cinnamon. Stir until mixed.
  2. Cover cookie sheets with parchment paper (or if using a baking stone no parchment is needed). Using cookie scoop for uniform size, scoop out dough and roll into walnut-sized balls. Dip tops in reserved sugar and press lightly onto cookie sheets. Bake 8 to 10 minutes until set and done. Do not over bake or cookies will be hard. The tops should crackle with sugar. Remove from oven and let cool.

 

Written by: Caleigh Kohel, Dietetics Student

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