Made from cane sugar, molasses (known as treacle in the UK) production was introduced to the West Indies by Columbus in 1493, and shortly thereafter, rum was created by fermenting the stuff. Molasses and rum later became vital trade commodities of the American Colonies and historians tell us that the British Molasses Act of 1733 was every bit as inflammatory as the tax on tea. Molasses was the most popular sweetener through World War I when the cost of granulated sugar fell. In Boston, on January 15, 1919, a tank holding millions of gallons of hot molasses cracked and flooded part of the city. The wave of sticky stuff killed 21 people, injured more than 100, and did millions of dollars in damage. It is known as The Great Molasses Flood of 1919.
There are three types of molasses, light, dark, and blackstrap. Molasses is made by crushing sugar cane (and to a lesser extent, sugar beets), and extracting the sweet juice. It is then boiled and reduced until thick. After clarifying, this straight cane syrup, called light molasses, is the purest. It is rich, and sweet, with a hint of bitterness. I use Grandma's Original Molasses in many recipes, the one with the yellow label. It is amber in color, complex, and has just a hint of buttery flavor and a kiss of bitterness.
After crystallized table sugar is extracted from the juice, usually by high speed spinning in a centrifuge, it can be boiled again, creating dark molasses, occasionally called first molasses. When I want a more robust flavor, I use Grandma's Robust Molasses, with the green label. It is a dark molasses with a rich, musky, with a distinct bitterness and a slightly burnt taste. I use it in many of my barbecue sauces.
Further rounds of boiling and extraction yields second molasses, and then blackstrap molasses. Each reduction is less sweet, less pure, and more flavorful. Blackstrap is said to be the most nutritionally valuable and is often sold as a health supplement. It is also often used as cattle feed, and I rarely use it in cooking. Some molasses is treated with sulfur to aid in the sugar extraction and are so labeled. I prefer the unsulfured.
Steen's 100% Pure Cane Syrup is a very nice, molasses-like syrup. It is a bit darker than Grandma's Golden Molasses, more robust, less sweet, and less bitter.
Lyle's Golden Syrup is also a cane syrup, made with an enzyme called invertase to create what is called an inverted sugar. First created in 1883, Lyle's is honeylike in color and consistency and has an elegant butterscotch character. It is wonderful on toast and waffles and makes a fine glaze for ribs but is too expensive for use in making sauces.
Sweet sorghum syrup is a thick, sweet, dark syrup looks and tastes a lot like molasses, and it is even sometimes erroneously called sorghum molasses. It is made from a heat and drought tolerant grass named sorghum grown in warm climates. You can use it in place of molasses in most recipes and visa versa.
Maple syrup
Real maple syrup is expensive and it is worth every penny. No imitation pancake syrup I have tasted even comes close.
The real thing is made by drilling a hole in the side of sugar maple trees in cold climates in early spring, gathering the watery sap, and then boiling it to reduce it into a thick syrup. Vermont, Maine, and New York are the three largest producing states.
There are two major grades, Grade A and Grade B. Grade A has three subgrades: Grade A Light Amber (aka "Fancy"), Grade A Medium Amber, and Grade A Dark Amber. Grade B is darker than Grade A Dark Amber. Usually the paler the color the more delicate the flavor and the higher the price. I prefer the darker grades, especially for use in sauces, because it is bolder in flavor.
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Meathead's Faves
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GrillGrates Take Your Grill Into the Infrared Zone
GrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper.
They sit on top of your current grill's grates. The hard anodized aircraft grade aluminum rail tops are flat and wide and make perfect dark crunchy grill marks. The base superheats yet eliminates hot spots and blocks flareups. This is the same concept behind the expensive new infrared grills.
Juices drip in the valleys between the rails and are vaporized and penetrate the meat enhancing flavor. I throw wood between the rails and they impart a delicate smoke flavor. I have made my best steaks and burgers ever with Grill Grates. This is a really great new product! Click here to read more and for ordering info.
The Smokenator
If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to get steakhouse steaks. Click here to read more and for ordering info.
Made from cane sugar, molasses (known as treacle in the UK) production was introduced to the West Indies by Columbus in 1493, and shortly thereafter, rum was created by fermenting the stuff. Molasses and rum later became vital trade commodities of the American Colonies and historians tell us that the British Molasses Act of 1733 was every bit as inflammatory as the tax on tea. Molasses was the most popular sweetener through World War I when the cost of granulated sugar fell. In Boston, on January 15, 1919, a tank holding millions of gallons of hot molasses cracked and flooded part of the city. The wave of sticky stuff killed 21 people, injured more than 100, and did millions of dollars in damage. It is known as The Great Molasses Flood of 1919.
Sweet sorghum syrup is a thick, sweet, dark syrup looks and tastes a lot like molasses, and it is even sometimes erroneously called sorghum molasses. It is made from a heat and drought tolerant grass named sorghum grown in warm climates. You can use it in place of molasses in most recipes and visa versa.
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