how do you use up a few tablespoons left in the bottom of the jar?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
QueenSashy is a trusted home cook.
My favorite use for molasses is for a glaze, with bay leaves, whiskey, peppercorns, and mustard. Sometimes cider... I used it on ham and ribs.
Yeah, BBQ sauce works well. No rush to finish it up though, it won't go bad.
Chops is a trusted home cook.
Add to Brown butter frosting (or any frosting, royal icing), whipped cream, Old English Hard Sauce for a topping for cakes or make some baked beans. Make a glaze for roasted vegetables such as carrots and onions or roasted acorn squash with butter.
Margie is a trusted home cook immersed in German foodways.
Toast a slice of good bread, slather with butter, then spoon on the molasses.
Barbara is a trusted source on General Cooking.
I just saw that someone (I can't remember where I saw it) made a vegetarian French onion soup with vegetable broth and a couple of tablespoons of molasses.
Rachael is a trusted home cook.
Definitely add to whatever base cookie/sweet recipe you've got going on - chocolate chip cookies (Mrslarkin's chubby chewy chocolate chip cookies have molasses I think), brownies, whatever. I just added a T to my banana bread that I made this weekend. It sort of acts like brown sugar and gives a bit of depth to your sweets.
Susan W is a trusted source on General Cooking.
You can make your own brown sugar in a pinch. Ratios all over the internet. It's nice because you can make it as golden or dark as you'd like.
Bourbon balls! I made the Bourbon Balls from the Garden and Gun's new cookbook "The Southerner's Cookbook" for Thanksgiving. I subbed out the 1/4 cup of corn syrup with half molasses and honey and it was great.
AntoniaJames is a trusted source on Bread/Baking.
Instead of sugar in hot chocolate - best with high quality dark chocolate. Makes an incredible non-dairy hot chocolate for those not looking for creamy comfort, just deep beautiful flavor. ;o)
I substitute molasses for honey in these chocolate bourbon balls, posted by Amanda Hesser: https://food52.com/recipes... Scrumptious.
Also, last week I made a classic almond toffee -- 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)
Just right for fudgey frosting swirls.
The Yellowest Yellow Cake
The Unsung Vegetable You're Crazy About
Go On, Spread Out
My Summer Lemonade Stand
Your #1 Loves