Easy Homemade Molasses
Easy Homemade Molasses is a simple and sweet syrup that is used in a variety of recipes, adding a unique flavor to desserts, salads, and savory dishes!
Servings: 2 cups
Ingredients
Ingredients For Brown Sugar Molasses:
- 2 cups dark brown sugar
- ¾ cups water
- 2 teaspoons lemon juice freshly squeezed
Ingredients For Sugar Beets Molasses:
- 4 kg sugar beets finely chopped
- 2 cups water
Ingredients For Sugarcane Juice Molasses:
- 4 liters sugarcane juice or sorghum juice
Instructions
How To Make Molasses From Brown Sugar:
- Mix sugar and water into a saucepan over medium heat and bring it to boil.
- Once sugar melts, add lemon juice and boil it until thick.
- Take a few drops of the syrup on a plate and let it cool down. It should be of consistency of thick honey.
- Once you reach the consistency of thick honey, remove the syrup from flame, and immediately transfer to a storage jar.
How To Make Molasses From Sugar Beets:
- Put finely chopped sugar beets and water in a saucepan.
- Bring it to a boil. Then 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 strainer.
- Pour the collected beet water into another saucepan and bring it to a boil until it turns into a thick syrup.
- Turn off the heat and let the mixture cool for half an hour. After that, place it in an airtight glass jar.
- You can keep the sugar beets for recipes that include fish, salads, chicken, or store them for later use.
How To Make Molasses From Sugarcane Juice:
- Pour the sugarcane juice into a saucepan and bring it to a boil.
- Lower the flame and let it boil for 6 hours. Keep stirring it in intervals.
- Once a green substance layer forms on the surface, skim it using a large spoon.
- You will see that the color of the molasses turns from green to yellow. 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, since there are three kinds of molasses which are light, dark, and blackstrap molasses.
- Once you reach the desired color and consistency, turn off the heat and remove the pot. After 5 minutes, pour the molasses into an airtight container.
Notes
- Light molasses is obtained in the first boil and it is mildly sweet with a light yellow color. Dark molasses is obtained from the second boil. It is darker, thicker, and less sweet. Blackstrap molasses is the thickest, darkest, and the least sweet out of the three, which is obtained on the third and final boil.
- Put the jar of homemade molasses into a bowl of warm water if you find it too thick to pour.
- If a gas is released when you open the jar, it means the molasses is fermented. Do not eat it and simply throw away.
- It's important to add lemon juice or vinegar so that it doesn’t crystalize after cooling down.
- Don't refrigerate it as it will lead to crystallization.