nice. so why does all recipes specify not blackstrap?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Blackstrap molasses has a stronger flavor than regular molasses. You could try using less (I'd start with 1/2 the amount of molasses called for) and then adjust your seasonings as needed. Otherwise, this recipe uses blackstrap molasses. I have not made the recipe myself so I can't attest to the authenticity of it or how it will taste. https://www.goldenbarrel.com/recipe/molasses-baked-beans/
June is a trusted source on General Cooking.
Can you get maple syrup? or some other type of syrup? Sorghum?
Blackstrap molasses is too strong for the flavor of Boston style Baked Beans. I would use it half & half with a milder syrup.
I think using 1/2 blackstrap and 1/2 honey or rice syrup would work. I was born and raised in New England and completely understand the love for boston baked beans!!
Margie is a trusted home cook immersed in German foodways.
Can you find sugar beet syrup? In Germany it is called Goldsaft and is shelved with the sugar and flour in grocery stores. I use this as a substitute for molasses in making ginger snaps and other recipes. See http://www.grafschafter.de/grafschafter-goldsaft. I think you could also use treacle--Lyle's is the brand I see most often.