I accidentally picked up some Blackstrap molasses and made some BBQ sauce using it. Noticed it wasn't quite as sweet but gave a good molasses flavor. Was wondering if a recipe calls for molasses, such as in a BBQ sauce or BBQ beans, which type of molasses is preferred. There is blackstrap, unsulfured, sulfured and light molasses.
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On the free side https://amazingribs.com/more-techniq...eeteners-sugar if you scroll down there is a write up by Meathead on molasses. -
I use regular and blackstrap molasses. I will use regular (either light or dark) molasses when I want a sweet, mild molasses/brown sugar flavor. I use blackstrap when I want a bold flavor that is more dark and "mineral-y" for lack of better words. Blackstrap can overpower the other flavors in a recipe, so I wouldn't necessarily use it as a full replacement for regular molasses when trying it in a recipe for the first time -- sneak up on the amount if possible to see what amount works best for your taste buds.Comment
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I find blackstrap molasses bitter in most dishes, although I like the name.
KathrynComment
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I agree, fzxdoc, blackstrap can be kind of bitter. There's got to be other bold, spicy flavors to blend with the bitter or mineral-y overtones of the blackstrap. I use it in my grandmother's recipe for molasses spice cookies and it's much better than regular molasses. But I have a delicately flavored cake recipe that calls for sorghum syrup that I sometimes make it with regular molasses. Blackstrap would be awful in that!
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Most often, I use Br'er Rabbit's Dark, or even Light, dependin on what I'm doin...YMMV.
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I Like the blackstrap on waffles.Comment
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Sorghum syrup > molassesComment
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I use blackstrap unsulfered molasses for brewing beer and cooking. Never was sure why anyone would want sulfer in the molasses myself, or how that came about.
I don't think I've ever bought light molasses.Comment
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