Syrup

Molasses

Molasses is the dark, viscous syrup left after sugar crystallisation—ranging from mild first molasses to robust blackstrap. Flavour is bittersweet, mineral, and deeply caramelised. Bake into gingerbread, barbecue sauces, and baked beans. Blackstrap is stronger and less sweet; use deliberately.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Light Molasses

Dark Molasses

Blackstrap Molasses

Characteristics

Preparations

CookedLiquidPourableRaw

Provenance

Fair TradeOrganicSingle Origin

Sources

Indoor FarmedOutdoor FarmedWild

Traits

BittersweetDarkLiquidMineralRobustSweetenerViscous

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 309

Amount per 100 g

Total Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Cholesterol 0 mg
Sodium 21.1 mg
Salt 0.05 g
Total Carbohydrate 75.8 g
Dietary Fibre 0.21 g
Total Sugars 68.3 g
Complex / starch 2.04 g
Protein 0.19 g
Water 21 g

Detailed nutrients

Energy 309 kcal
Water 21 g
Carbohydrates 75.8 g
- Sugars 68.3 g
  - Monosaccharides 47.8 g
  - Disaccharides 20.5 g
- Starch 2.04 g
  - Amylose 0.51 g
  - Amylopectin 1.53 g
  - Digestible Starch 1.73 g
  - Resistant Starch 0.2 g
- Fibre 0.21 g
  - Soluble Fibre 0.07 g
  - Insoluble Fibre 0.14 g
Protein 0.19 g
Vitamins 25 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 2 µg
- Vitamin C 2 mg
- Vitamin E 0.1 mg
- Vitamin K 0.5 µg
Minerals 269 mg
- Major Minerals 263 mg
  - Calcium 41 mg
  - Sodium 21.1 mg
  - Potassium 201 mg
- Trace Minerals 6 mg
  - Iron 0.6 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 2 · vitamin-e: 0.1 · vitamin-k: 0.5 ·

Minerals

Sodium: 21.14 · Potassium: 201 · Calcium: 41 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·

Syrups are sugar-dense liquids; natural types may retain minerals while refined syrups are mostly carbohydrate.

In the kitchen

Culinary partners and combinations that usually underperform with Molasses.

Pairs well with

Classic and complementary matches

Butter
Cinnamon
GingerGingerbread
Milk
OatsDark baking
PorkBaked beans

Usually avoid with

Often clash in flavour or tradition

History

1600

Caribbean and Atlantic sugar industries produced molasses as a major by-product.

1700US

Colonial trade made molasses central to baking and rum.

1900

Grades of molasses standardised for grocery and industrial use.