Pantry

9 Ways to Use Up that Last Slick of Molasses

November 30, 2015

It's one kind of sticky mess to get your hands on and into a jar of molasses. It's another kind of sticky mess to realize you've reached the bottom of the jar. But don't throw the last few tablespoons out! A little molasses goes a long way. Here's what to do with it:

Brighten a biscuit with molasses butter. Photo by James Ransom
  • Add it to milk in lieu of chocolate syrup. (Or, just pour milk straight into the molasses jar and shake it up.) It would make for a special egg cream, too.
  • QueenSashy and cv both use a bit of molasses to flavor meat—either as a barbecue sauce or a glaze (QueenSashy mixes it with bay leaves, peppercorns, whiskey, and mustard).
  • Make a compound butter to slather onto biscuits, drop into just-baked sweet potatoes or hot oatmeal, or spread over toast. Maedl takes a shortcut by spooning molasses onto buttered bread.
  • Sweeten buttercream frosting with it. SexyLAMBCHOPx recommends a brown butter-molasses buttercream.
  • Swap it for maple syrup or honey as the sweetener in a batch of granola.
  • ...Or in a salad dressing. It brings color and depth to a vinaigrette. (Try it with sharp greens and roasted squash!)
  • Or stir a spoonful into a pot of beans for a Boston-baked-style twist.
  • Drbabs has heard of using molasses as a deep-sweet addition to a vegetarian French onion soup.
  • Use it to lend sweetness to a stir-fry.

How do you get to the bottom of a jar of molasses? Share your ways in the comments.

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2 Comments

AntoniaJames December 15, 2015
Here's the recipe for the bourbon balls in which I substitute molasses for honey: https://food52.com/recipes/8644-fudgy-bourbon-balls Scrumptious when made with molasses instead of honey. <br /><br />Also, last week I made almond toffee -- classic butter / brown sugar / chopped nuts / melted dark chocolate -- in which I subbed two tablespoons of molasses for two tablespoons of brown sugar. Best toffee I've ever made. ;o)
 
AntoniaJames November 30, 2015
On buckwheat or any other kind of pancakes - of course! (I grew up in Virginia where we used molasses the way most people use maple syrup.)<br />Also, I use it in many recipes for baked goods that call for honey. (In fact, going beyond "dregs," I do a complete substitution in my mother's classical Lebkuchen, as I prefer the taste of molasses to that of honey.)<br />Will also be using molasses rather than honey in Melissa Clark's Fudgy Bourbon Balls next week, when I pack my holiday goodie boxes for shipping. ;o)