Molasses is concentrated sugarcane juice. Sulfured molasses is a byproduct of sugar refining. It is the product that remains after most of the sugar is extracted from cane juice. Unsulfured molasses is not a byproduct but a specially manufactured sugar product. It has a less bitter taste than sulfured molasses.
Molasses contains large amounts of sucrose and other sugars, including invert sugar. It also contains acids, moisture, and other constituents that give it its flavor and color.
Darker grades are stronger in flavor and contain less sugar than lighter grades.
Molasses retains moisture in baked goods and, therefore, prolongs freshness. Crisp cookies made with molasses can become soft quickly because the invert sugars absorb moisture from the air.
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