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Dark molasses substitute?

Sarah Nov 17, 2007 06:13 PM

I'm making pumpkin pie and recipe asks for 2Tb dark molasses. Is there something I can use instead? Thank you and Happy Thanksgiving to all!

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  1. Pat Hammond RE: Sarah Nov 17, 2007 06:21 PM

    I found this: Molasses Substitute

    For 1 cup, use 1 cup honey; or 3/4 cup firmly packed brown sugar; or granulated sugar plus 1/4 cup liquid (water or other liquid called for in recipe); 1 cup dark corn syrup; or 1 cup pure maple syrup.

    I think I'd go with the brown sugar.

    3 Replies
    1. re: Pat Hammond
      Sarah RE: Pat Hammond Nov 17, 2007 06:36 PM

      Pat, thanks so much. I'll just added some extra brown sugar to the recipe...just don''t need another bottle (or jar) of some esoterica in my already overloaded cabinet!

      1. re: Sarah
        paulj RE: Sarah Nov 18, 2007 08:09 AM

        Or you could finish off the brown sugar, and replace it with a jar of molasses. Next time a recipe calls for brown sugar use white plus molasses (to taste). I do, though, keep some expensive Billington's on hand. But most of the grocery store brown sugar is just white plus molasses.

        1. re: Sarah
          foiegras RE: Sarah Nov 19, 2007 12:37 PM

          Molasses is not esoterica at my house ;) Not only can I not do Christmas baking without it, it's also great for BBQ ... even a tad in spaghetti sauce (though I usually use brown sugar if I have it).

      2. w
        willownt RE: Sarah Nov 18, 2007 05:07 AM

        I think it just adds to the dark/spicy taste. You can use brown sugar instead of white sugar (I don't know your recipe -- if it calls for brown sugar + molasses OR white sugar + molasses; I'm saying, if it's white sugar + molasses, replace ALL the white sugar with brown). Maple syrup would be nice too.

        What I do is add the eggs at the end. That way I can taste the batter and fiddle with the spices without worrying about raw eggs.

        1. Karl S RE: Sarah Nov 18, 2007 08:12 AM

          brown sugar is white sugar with molasses added back in, so that's the way to go if you want to keep to that flavor profile.

          5 Replies
          1. re: Karl S
            willownt RE: Karl S Nov 19, 2007 07:25 AM

            I've done the molasses + white sugar = brown sugar substitute and it comes out tasting **much** heavier molassesy than I usually want. I like the flavor of molasses in things like gingerbread or other spicy things, but I am not sure I care for a heavy molasses flavor in, say, chocolate chip cookies. Please advise.

            1. re: willownt
              paulj RE: willownt Nov 19, 2007 08:01 AM

              Instead of thinking about replacing brown sugar, it might help to think of molasses as a seasoning. My gut sense is that for cookies where I want just a hint of this flavor, I would start with 1T per cup of sugar.

              1. re: paulj
                violabratsche RE: paulj Nov 19, 2007 08:48 AM

                Also, there are different kinds of molasses. There's a very dark and a lighter, table molasses available here, on the grocers shelves. You may find that using the lighter molasses, to the recommended 1-2 tablespoons per cup of white sugar, to be a milder flavour, where even 1 tablespoon of the dark molasses may be too strong a taste for you. Experiment a little.


                1. re: violabratsche
                  willownt RE: violabratsche Nov 19, 2007 10:47 AM

                  I wouldn't stop buying brown sugar, in any event, but I am curious about this. I do normally buy the stronger stuff and I'm sure that makes a difference, but I *like* the strong dark taste in gingery treats but I'm looking for something else in other things (say in cinnamon toast or streusel or chocolate chip cookies). Something that doesn't scream molasses.

                  1. re: willownt
                    soupkitten RE: willownt Nov 19, 2007 12:47 PM

                    just buy brown cane sugar, rather than brown beet sugar. less molasses taste, no clumping problems

          2. v
            violabratsche RE: Sarah Nov 18, 2007 01:28 PM

            And it's cheaper, too. Unless it's different in the US than Canada, brown sugar costs almost twice what white sugar costs, and having molasses around means I can use the cheaper white sugar and a little molasses, and I can make those nice dark bran muffins and gingerbread cake, and the dark gingerbread for Christmas......

            I was pondering the lack of molasses in the pie, and if I were REALLY without molasses (heaven forbid), I'd use something dark, for the colour, like coffee. That could be an interesting flavour in the pie, too.


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