INGREDIENTS - Molasses

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.

Read More

INGREDIENTS - Brown Sugar

Brown sugar is mostly sucrose (about 85 to 92%), but it also contains varying amounts of caramel, molasses, and other impurities, which give it its characteristic flavor. The darker grades contain more of these impurities. Basically, brown sugar is regular cane sugar that has not been completely refined. However, it can also be made by adding measured amounts of these impurities to refined white sugar. Brown sugar was, at one time, available in 15 grades, ranging from very dark to very light. Today, only two to four grades are generally available. Because it contains a small amount of acid, brown sugar can be used with baking soda to provide some leavening. It is used in place of regular white sugar when its flavor is desired and its color will not be objectionable. Of course, it should not be used in white cakes.

Read More