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!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
These mosaic mats transform in a snap—but hurry, they sell out fast.
Get a New View
Great Depression Cooking
Don't Miss the Hits
Spiralized Hot Dogs
Chill All Day