Can we talk about molassas? Blackstrap vs non-blackstrap??

[barbara-in-va]

My recipes seem to, fot the most part, specify non-blackstrap molasses. If I remember correctly the blackstrap is from later pressing of the cane and is not the "first" press. So like olive oil and cider one might prefer the first pressing. Where do you buy non-blackstrap molasses? I have only seen blackstrap.

Edited to add: what is the difference between cane molasses and sorghum molasses, is it just different types of sugar cane, do I prefer one over the other for baking?

 

[marilynfl]

I'd always associated blackstrap with "more nutritional, but more intensively flavored"

So...it depends on why you're using it. If you're trying to cram healthy goodness into your product and you're willing to accept the flavor impact, then use the blackstrap.

If the flavor profile is sensitive, blackstrap may be too intensive.

I have both.

http://www.whfoods.com/genpage.php?dbid=118&tname=foodspice

 

[richard-in-cincy]

molasses vs. blackstrap

I use unsulphured sugarcane molasses in my baking. I like the taste best over the sulphured variety. Blackstrap will change your recipe, it is much stronger, has less sugar content, and is bitter. It will change the results of the recipe when regular or unsulphured are specified.

As far as molasses vs. sorghum, the sorghum is lighter and thinner than molasses, again, this will change the baked result when molasses is specified. Traditionally, sorghum was used as a syrup for biscuits and pancakes for this reason.

 

[barbara-in-va]

Thanks Marilyn + Richard. Think I need to do a side x side taste test to figure out the difference.