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Mar 2, 2012 08:25 AM

Is Molasses Kosher for Passover?

Is molasses kosher for passover (ashkenzi)? If so, what brand do you use for Pesach?

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  1. The OU does not list any that are

    1. It's probably one of those things that's not inherently not K for P (it's made from sugar cane or sugar beets, and I think it's actually a byproduct of table sugar manufacture), but nobody makes a Passover-certified version.

      6 Replies
      1. re: GilaB

        The CRC says it needs to be certified.

        1. re: DeisCane

          That appeared to be GilaB's point. There's nothing about it that couldn't be pesachdik, but nobody's certifying it so there isn't a pesachdik option.

            1. re: IsItkosher

              wow thanks! I wonder what powered molasses would do for the brisket recipe....

              1. re: IsItkosher

                alas, some quick research shows this seems to only be a commercially available product

                1. re: PotatoPuff

                  From way back in my days in the kosher bakery business (1970s), you are looking at a certification for an INDUSTRIAL product. This would be used in formulating large batch items (hundred pounds up for example) and would not be available in consumer packaging. Commercial bakeries often used dry ingredients as opposed to the liquid one might use at home. They then could vary the temperature of liquid added to account for humidity, etc.

        2. I use a granulated sugar-water mixture instead. I think I've seen brown KFP brown sugar out there too, which I'm sure would be even better. If you do the sugar-water thing, it is 3/4 cups sugar dissolved in 1/4 cup water. That is the equivalent of 1 cup molasses. Honey works as well cup for cup.

          4 Replies
          1. re: mamaleh

            Domino's brown sugar is marked OK-P year round. (However, molasses is not brown sugar, nor honey. They are three entirely different "flavors." Depending on what the OP wants it for, it may work to substitute brown sugar or honey, but it's really quite different.)

            1. re: queenscook

              I like to use it in my brisket recipe :)

              1. re: PotatoPuff

                Oh . . . so then I'd agree that brown sugar is probably the best substitute, since all brown sugar is is sugar and molasses. For a brisket recipe, I wouldn't even bother with the water that Mamaleh suggested; there will probably be other liquid in the recipe, and brown sugar itself is so moist, I'd just use it straight.

                1. re: queenscook

                  I do also use wine in the recipe, but the thickness of the molasses is really nice