Easy Homemade Molasses

Homemade organic black cane sugar molasses in a glass small bowl

4.50 from 8 votes

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!

Prep Time5

Cook Time10

Total Time15

Course: Sauces

Cuisine: international

Keyword: easy molasses recipe, homemade molasses, how to make molasses

Servings: servings

Author: Lama

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:

8 ¾ lbs sugar beets finely chopped
2 cups water

Ingredients For Sugarcane Juice Molasses:

17 cups sugarcane juice or sorghum juice

Instructions

How To Make Molasses From Brown Sugar:

Combine the brown sugar and water in a saucepan over medium heat and bring to a boil, stirring until the sugar dissolves.
Add the lemon juice and continue boiling until the mixture thickens.
To test, place a few drops of syrup on a plate and allow it to cool. It should reach the consistency of thick honey.
Once thickened, remove from heat and immediately transfer to a heat-safe storage jar.

How To Make Molasses From Sugar Beets:

Place the finely chopped sugar beets and water in a saucepan and bring to a boil.
Reduce heat to medium and simmer, stirring every 5 minutes to prevent sticking.
Once the beets are tender, turn off the heat and strain the liquid into a container.
Pour the strained beet liquid into a clean saucepan and bring to a boil. Simmer until it reduces into a thick syrup.
Remove from heat and let cool for 30 minutes before transferring to an airtight glass jar.
The cooked sugar beets can be reused in salads, fish, chicken dishes, or stored for later use.

How To Make Molasses From Sugarcane Juice:

Pour the sugarcane juice into a saucepan and bring it to a boil.
Reduce heat to low and simmer for about 6 hours, stirring occasionally.
As a green foam forms on the surface, skim it off with a spoon.
The color will change from green to yellow, then deepen as it thickens.
For darker molasses (dark or blackstrap), continue boiling and reducing to your desired consistency.
Once ready, remove from heat and let sit for 5 minutes, then pour 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.

Nutrition