I just found a recipe for Ginger Cake. It calls for 1/4 C. of unsulfered mild molasses. I have unsulfered full flavored molasses. Is there any reason why I couldn't just substitute what I have? Would it just be more intense? Thanks!
Barbara is a trusted source on General Cooking.
Substitute away! It should be fine. I make bran muffins that called for mild molasses. I just use whatever I can find, and I can't really tell a difference.
hardlikearmour is a trusted home cook.
It will work, but the molasses flavor will be stronger. If you are afraid the molasses flavor will be too strong you could use a mix of molasses and honey.
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Well played. You deserve a cookie.
There's no intricate lattice-work necessary
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