HalfPint is a trusted home cook.
What are you making?
Cynthia is a trusted source on Bread/Baking.
I often sub honey for molasses.
Sam is a trusted home cook.
Margie is a trusted home cook immersed in German foodways.
You could probably substitute any thick, liquid sweeter--even Aunt Jemina's or the dreaded corn syrup--BUT you will not get the dark color and the flavor will not be as rich. Sorghum would be the best substitute to retain color and flavor. Barley syrup might be a good choice--and there is alway's Lyle's Golden Syrup.
Lyes also makes another product called 'treacle' it has the same consistency and color as molasses if not darker
you could make a syrup out of brown sugar.
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