Molasses

Molasses (/məˈlæsɪz, moʊ-/ ^ⓘ) is a viscous byproduct principally obtained from the refining of sugarcane or sugar beet juice into sugar. Molasses varies in the amount of sugar, the method of extraction, and the age of the plant. Sugarcane molasses is usually used to sweeten and flavour foods. Molasses is a major constituent of fine commercial brown sugar.

Molasses is rich in vitamins and minerals, including vitamin B6, iron, calcium, magnesium, and potassium. There are different types of molasses depending on the amount of time refined, including first molasses (highest sugar content), second molasses (slightly bitter), and blackstrap molasses (the darkest and most robust in flavor). Molasses was historically popular in the Americas before the 20th century as a sweetener. It is still commonly used in traditional cuisine, such as in Madeira Island's traditional dishes.

In addition to culinary uses, molasses has industrial applications, such as in the distillation of rum, as an additive in mortar, and as a soil amendment to promote microbial activity. The unique flavor and nutritional profile of molasses make it a versatile ingredient.

The word molasses comes from melaço in Portuguese, a derivative of mel (honey) with Latinate roots. Cognates include Ancient Greek μέλι (méli) (honey), Latin mel, Spanish melaza (molasses), Romanian miere or melasă, and French mélasse (molasses). Blackstrap is derived from the Dutch word for syrup, stroop.

Sugar cane molasses is an ingredient used in baking and cooking. It was popular in the Americas before the 20th century, when it was plentiful and commonly used as a sweetener in foods and an ingredient in brewing beer in the colonies. George Washington had a notebook that contains a molasses beer recipe.

To produce molasses, sugar cane is harvested and stripped of leaves. Its juice is then extracted, usually by cutting, crushing, or mashing. The juice is boiled to produce a concentrate and encourage sugar crystallization. The result of this first boiling is called first syrup ('A' Molasses) and has the highest sugar content. First syrup is usually referred to in the Southern United States as cane syrup rather than molasses. Second molasses ('B' Molasses) is produced by a second boiling and sugar extraction and has a slightly bitter taste.^{[citation needed]}

Boiling the sugar syrup a third time yields dark, viscous blackstrap molasses ('C' Molasses), known for its robust flavour. During this process, the majority of sucrose from the original juice is crystallized and removed. The bitterness of blackstrap molasses is much greater than in the regular form of molasses. It is sometimes used in baking or to produce ethanol, as an ingredient in cattle feed, or in yeast production. Exaggerated health benefits claimed for blackstrap molasses were the theme of the 1951 novelty song Black Strap Molasses, recorded by Groucho Marx, Jimmy Durante, Jane Wyman, and Danny Kaye.

Unlike highly refined sugars, molasses contains significant amounts of vitamin B₆ and minerals, including calcium, magnesium, iron, and manganese; one tablespoon provides up to 20% of the recommended daily value of each of those nutrients. Blackstrap is also a good source of potassium.