Molasses

Molasses is the concentrated juice of sugarcane. It is used primarily for color and flavor, although the moderate amount of invert sugar in molasses provides moistness and softness to baked goods, much as medium invert syrup does. While sweeteners are not considered particularly good sources of nutrients, molasses is among the highest of all sweeteners in many essential minerals, some B vita-mins, and health-promoting polyphenolic compounds.

Many grades of molasses are available to the baker and pastry chef. The highest grades are sweetest, lightest in color, and mildest in flavor. They are more expensive than lower-grade molasses, but are not necessarily better for baking. Strong flavors from spices and whole grains can easily overwhelm the mild, sweet flavor of premium imported molasses. A darker lower-grade molasses might be more suitable. Canada has mandatory standards for molasses, while the United States has voluntary grading. Any grade of molasses can be sulfured (that is, can have sulfur dioxide or sulfites added) but premium molasses is most apt to be unsulfured.