Molasses
Molasses
During the refining of sugar cane and sugar beets, the juice squeezed from these plants is boiled to a syrup mixture from which sugar crystal are extracted. The remaining brownish black liquid is molasses. Light molasses comes from the first boiling of the sugar syrup and is lighter in both flavor and color. It’s often used as a pancakes and waffle syrup. Dark molasses comes from a second boiling and is darker, thicker and less sweet than light molasses.
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