Molasses

Molasses is produced in the first stages of refining raw sugar. Used in breads and cakes, it adds a distinctive flavor and improves shelf life. Molasses is available in three grades—light, dark, and blackstrap—which are produced from the first, second, and third sugar boilings respectively. Molasses may be labeled as sulfured or unsulfured, depending on whether or not sulfur was used in the sugar refining procedure.