How To Make Molasses In 3 Easy Ways?

Molasses is a thick and black syrup that’s produced as a byproduct of processing sugar cane or sugar beets. Its high density and dark colour might make it seem unappealing, however, when it is blended with spices like ginger and cinnamon – the candy and smoky flavour becomes unbeatable. It can make the meals completely unique and give it a scrumptious taste. In this write-up, we will discuss how to make molasses in 3 easy ways. 

3 Ways To Make Molasses 

1. Sugar Beet Molasses

  a) Ingredients 

  • Sugar beets
  • Water
  • Lime

   b) Instructions 

  • First you need to wash the beets thoroughly under running water to remove any dirt or debris. 
  • Trim off the tops and tails. 
  • Chop the beets into 1-inch cubes. This will make them easier to grind. 
  • Place the chopped beets into a large pot and add the water. 
  • First give it high heat, then reduce the heat. 
  • Cook for about 1 hour, stirring occasionally, until the beets are very soft. 
  • Once tender, remove from heat and mash the beets into a pulp using a potato masher or large fork.  
  • Next, strain the beet pulp through a colander or cheesecloth over a large bowl or pot. 
  • Press and squeeze the pulp to extract as much liquid as possible. This step is very important for those who want to know how to make molasses with sugar beets. 
  • Discard the remaining beet fibre. 
  • Return the beet liquid to the stove and cook over medium heat to evaporate water and concentrate the syrup. 
  • Simmer for 30-60 minutes until reduced by half. You need to remove any foam that appears at the top. 
  • The last step is to add 1 teaspoon of lime juice or lemon juice per quart of syrup. This helps balance the pH. 
  • Pour the molasses into sterilised jars while still hot and seal. 
  • Allow to cool completely before storing. Refrigerate and use within 3 months.

 2. Sorghum Molasses 

Sorghum molasses are very popular because of its unique taste. If you want to know how to make molasses with sorghum, follow the below steps. 

  a) Ingredients:

  • 10-15 pounds of fresh sorghum cane 
  • 1 gallon of water
  • Lime or lemon juice

    b) Instructions 

  • Strip sorghum leaves and tops off of canes. Cut canes into 2-3 foot lengths.
  • Use sorghum mill or roller to crush and squeeze juice from canes. Collect extracted juice.
  • Filter juice through cheesecloth or strainer to remove sediment. 
  • Pour juice into a large saucepan and add water. Use 1 cup water per gallon of juice. 
  • Bring juice-water mixture to a boil. Then reduce heat and simmer uncovered. 
  • Cook down juice for 45-60 minutes until volume is reduced by half or more.
  • Stir frequently to prevent burning or sticking. Skim off foam as needed.
  • As the syrup concentrates, it will thicken. Continue boiling down to desired thickness.
  • To test thickness, dip spoon in and allow drops to run off. Syrup should coat the spoon.
  • When nearly done, add lime or lemon juice 1 tsp per quart to balance acidity.
  • Cook 5-10 minutes more until desired consistency is reached. 
  • Remove from heat. Allow to cool slightly before bottling.
  • Pour hot sorghum molasses into sterilized jars or bottles. Seal while still hot.
  • Store in the pantry or refrigerator after cooling completely. Use within 12 months. 
  • Enjoy sorghum molasses on biscuits, pancakes, cornbread, oatmeal and more!

  3. Pomegranate Molasses

    a) Ingredients:

  • 4 cups fresh pomegranate juice 
  • 1/4 cup sugar
  • 1 tablespoon lemon juice

     b) Instructions

  • Wash and cut open fresh pomegranates. Remove arils (seeds). 
  • Blend arils in a blender or food processor until liquefied. 
  • Strain blended juice through a fine mesh sieve or cheesecloth.
  • Pour juice into a saucepan. Add sugar and lemon juice.
  • First give the juice mixture medium to high heat, then reduce heat to medium-low.
  • Simmer uncovered for 45-60 minutes, stirring continuously.
  • The juice will slowly reduce and thicken as water evaporates. 
  • Cook until the volume has reduced to 1/4 or 1/3 of original amount.
  • Molasses should coat the back of a spoon and have a syrupy consistency.
  • Remove from heat. Allow to cool slightly before bottling.
  • Pour into sterilised glass jars or bottles while still hot.
  • Seal the jars/bottles and cool it completely before storing.
  • Now that you have completed the process after knowing how to make molasses, do not forget to refrigerate it after opening and using within 4-6 months.
  • For thicker molasses, reduce juice even more.
  • Flavour can be adjusted with more or less sugar and lemon juice.

Frequently Asked Questions

Q: What are the different types of molasses?

A: There are three main types: light molasses, dark molasses, and blackstrap molasses. .

Q: What does molasses taste like?

A: Molasses has a very rich, robust and sweeter flavour. 

Q: Are molasses healthy? 

A: Yes, molasses contains essential minerals such as iron, calcium, magnesium, and potassium and knowing how to make molasses help you get those minerals. 

Q: How is molasses used?

A: Molasses can be used in baking, barbecue sauces, stews, marinades, desserts, and more. 

Q: How should I store molasses?

A: Molasses should be stored in a cool, dark place such as a pantry. 

Q: Does molasses need to be refrigerated after opening?

A: Yes, it’s best to refrigerate molasses after opening to extend its shelf life. 

Q: What is the difference between molasses and treacle?

A: Treacle is the British term for molasses. However, in the US, treacle usually refers to a specific lighter molasses made from the first boiling of cane juice. 

Q: Can I use blackstrap molasses in baking?

A: Yes, but you may need to balance out the strong, bittersweet flavour. 

Q: Is molasses vegan?

A: Yes, pure molasses is vegan. The ingredients is not linked with any animal. 

Overview

Knowing how to make molasses allows you to control the flavour and consistency, customising it to your taste preferences. It also allows you to use fresh, high-quality ingredients like sugar cane or beets. Making it yourself costs a fraction of what you’d pay for store-bought molasses. Homemade molasses retains more vitamins and minerals than commercial products. You can also experiment with different recipes and ingredients.

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