What is the difference between blackstrap and unsulphured molasses?
I am making a recipe for graham crackers that calls for unsulphured (not blackstrap) molasses. I already have a bottle of unsulphured blackstrap molasses but am hesitant to use it since the recipe actually says "not blackstrap." I don't use molasses enough to have TWO bottles of it. Do you think I can substitute?
BTW - it is the recipe in Kim Boyce's Good to the Grain if anyone has the book or has made them :) Thanks in advance for helping!