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!
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I was not aware there was such a thing as "Blackstrap Unsulphured" Molasses. I keep Grandma's Unsulphured on hand for baking needs.
Molasses, whether it is sulfured or not, is produced in grades. The first boiling produces light molasses, and this is the sweetest of the grades. A second boiling gives you dark molasses, and a third boiling results in blackstrap molasses, which is the least sweet of the three.
If the recipe specifically advises against blackstrap molasses, it will likely be too bitter if you use it 1 to 1.
For graham crackers, maybe try honey or golden syrup (pure liquid cane sugar), if you have it.
My bottle says Blackstrap Unsulphured Molasses and I usually like sweeter things soooo...The recipe only calls for one tablespoon though. I clearly misread the ingredients when I went to the grocery as I specifically looked FOR blackstrap when it states very clearly "not blackstrap". Sigh.
It has higher iron content, folate, b vitamins, magnesium and calcium, potassium. The American Heart Association includes unsulphured blackstrap molasses as food supportive of good heart health.