Molasses is a thick, dark syrup that is a byproduct of the sugar-making process. It’s known for its rich, sweet, and slightly bitter flavor.
Molasses is used a lot in baking to add color and a rich, caramel-like flavor, but it’s also used in some sauces and other recipes.
Molasses isn’t available everywhere, or it goes by different names. And sometimes, you just need a good substitute.
I’ve got you covered with some fantastic alternatives that will keep your recipes on track!
How to choose a molasses substitute
Choosing a substitute for molasses depends on the specific needs of your recipe.
Here are a few key factors to consider:
- Color and Appearance: Molasses gives baked goods a deep brown color. Try to look for sweeteners that have a dark color.
- Moisture Content: Molasses is hygroscopic, meaning it retains moisture well. This contributes to the dense, fudgy texture of baked goods. Substituting it with a less moist sweetener might alter the texture.
- Flavor Profile: The unique flavor of molasses—sweet, warm, and slightly smoky—is hard to replicate. Some substitutes might lack these distinctive qualities.
- Consistency: Molasses is a liquid sweetener. If you opt for a dry substitute like brown sugar, it will interact differently in your recipe. Consider adding a bit of water to dry substitutes to achieve a similar consistency.
11 Best molasses substitutes
- Dark brown sugar + water + cream of tartar
- Dark brown sugar
- Maple syrup
- Honey
- Golden syrup
- Dark corn syrup
- Black treacle
- Brown rice syrup
- Sorghum syrup
- Date syrup
- Barley Malt Syrup
1. Dark brown sugar + water + cream of tartar
You can make a molasses substitute by mixing dark brown sugar, water, and cream of tartar. Make sure it’s dark brown sugar to get that color and deep flavor. Cream of tartar helps prevent crystallization.
For every 1 cup of molasses, mix 1 cup of dark brown sugar with 1/4 cup of water and 1/8 teaspoon of cream of tartar. You can add a squeeze of lemon juice to further inhibit crystallization. Simmer in a saucepan over medium heat for a few minutes until the sugar has dissolved and the syrup has thickened slightly. This quick QIY recipe provides the most similar color, moisture level, and flavor profile as molasses.
2. Dark brown sugar
Dark brown sugar alone is a good substitute, but since it’s dry, it might not work well in recipes requiring a liquid sweetener. To compensate, add 1 or 2 tablespoons of water to the brown sugar before incorporating it into your mix.
3. Maple syrup
Opt for the darkest maple syrup you can find. Although it’s thinner than molasses (with a higher water content), it can be used as a substitute, particularly in baked goods. Adjust the quantity to ensure the right consistency.
4. Honey
Choose a darker honey like buckwheat honey for a closer flavor match to molasses. Honey is very sweet and floral, so you may need to use slightly less. Its thinner consistency also means you might need to adjust the liquid content in your recipe.
5. Golden syrup
Golden syrup, popular in the UK, has a honey-like color and slightly toasty flavor. It’s made by evaporating sugar cane juice until it thickens. Use it as a 1:1 substitute for molasses.
6. Dark corn syrup
Dark corn syrup has a flavor similar to unsulphured blackstrap molasses but is slightly sweeter. It works well in cookies, sauces, and pecan pie. Substitute it at a 1:1 ratio.
7. Black treacle
Known as British molasses, black treacle is made from refining sugar cane or beets. It’s thicker and more bitter than molasses, making it a good substitute for blackstrap molasses. Look for it in international markets.
8. Brown rice syrup
Brown rice syrup is less sweet than molasses and has a milder flavor. It works best in recipes where the molasses flavor isn’t crucial, such as granola bars and some cookies.
9. Sorghum syrup
Sorghum syrup is made from the sorghum plant. It has a similar consistency to molasses and a mild flavor. It’s a good alternative for both sweet and savory dishes, maintaining the moisture and density of baked goods.
10. Date syrup
Made from concentrated dates, date syrup is thick and sweet with a rich flavor. It’s excellent for baking (including gingerbread) and can be used as a 1:1 substitute for molasses.
11. Barley malt syrup
Barley malt syrup is thick and less sweet than molasses. It works well in dark breads, baked beans, and other hearty dishes. Because it’s less sweet, you may need to adjust the amount to achieve the desired sweetness in your recipe.
FAQs
If you’re out of molasses and need a quick substitute, try using honey, maple syrup, or dark corn syrup. These options have a similar consistency and sweetness, making them great alternatives in most recipes.
It depends on what you’re making. For baking, I recommend using unsulfured molasses because it’s sweeter and has a more refined flavor. If you need a richer, more robust taste, like for gingerbread cookies, blackstrap molasses is an excellent choice, but be aware it’s less sweet and more intense.
Molasses itself is unique, but if you’re looking for something very similar, dark corn syrup can often be used as a direct substitute. Both have a thick, syrupy consistency and provide a rich, sweet flavor, though dark corn syrup lacks the distinctive slightly bitter edge of molasses.
Date syrup or dark brown sugar would be good substitutes. Both will add a deep color and rich sweetness to dishes.
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