How To Make Molasses Recipes

HOW TO MAKE MOLASSES

Steps:

• Pour the sugarcane juice into a pot and bring it to a boil.
• Lower the flame and let it boil for 6 hours. Keep stirring it in intervals. A green substance layer may form on the surface. Skim it using a large spoon.
• You will either notice that the color of the molasses turns from green to yellow, or you'll observe that thick strands begin to appear at times. At this point, turn off the heat.
• You may boil it for the second and third time, depending on the consistency and the type of molasses you desire. There are different kinds of molasses--light, dark, and blackstrap molasses. In the case of light molasses, it can be obtained in the first boil itself. Light molasses are thinner and sweeter to taste. On the other hand, dark molasses is obtained from the second boil. It is darker, thicker, stronger, and less sweet compared to light molasses. Another variant, known as the blackstrap molasses, is the thickest, darkest, and the least sweet out of the three, which is obtained on the third and final boil.
• Once you are satisfied with the color and consistency, turn off the heat, remove the pot, and pour the molasses into an airtight container while it is still hot. In case you are pouring it in a glass container, make sure to heat the glass container first, else your container may break.
• Store the molasses at room temperature in a cool and dry place for up to 18 months.
• Put finely chopped sugar beets in a saucepan and cover it with water.
• Put it on a stove and bring it to a boil. Keep stirring the mixture every 5 minutes to prevent the sugar beets from sticking to the saucepan.
• Once the beets turn tender, turn off the heat and collect the beet water in a container while straining the content through a colander.
• Pour the collected beet water into another saucepan and bring it to a boil until it turns into a thick syrup. You don't need to discard the sugar beets. It can be used in recipes like pork, fish, salads, or stored for later use.
• Turn off the heat and let the mixture cool for about 30 minutes. The syrup should now have a good consistency.
• Pour it into an airtight glass jar and store it in the refrigerator.

POMEGRANATE MOLASSES

Steps:

• Bring the pomegranate juice, sugar, and lemon juice to a simmer in a saucepan over medium-high heat. Once the sugar has dissolved, reduce the heat to medium-low, and simmer until the juice has reduced to 1 1/2 cups, about 1 hour. Stir the molasses frequently as it thickens to keep it from burning. When the molasses is done, allow it to cool to room temperature, then pour into a glass storage container, and keep in the refrigerator.

MOLASSES COOKIES

Steps:

• In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

OLD FASHIONED MOLASSES CANDY

Steps:

• Butter a jelly roll pan.set aside.
• In a heavy pan, combine sugar,corn syrup and vinegar.
• Cook over low heat till sugar is dissolved, stirring frequently, increase heat to medium.
• cook until candy thermometer reads 245* stirring occasionally.
• Add molasses and remaining butter (2 tbls) and cook, uncovered, until 260*, stirring occasionally --
• Remove from heat and add baking soda, beat well.
• Pour into prepared pan.let stand 5 minutes or cool enough to handle.
• Butter fingers, pull until candy is firm but pliable.
• Color will be light tan.
• When candy is ready for cutting, pull into a 1/2" rope.
• cut in 1" pieces and wrap in waxed paper or colored candy wrappers.