Ingredient hub

Molasses

Molasses is dense, dark, and chemically acidic (vital for activating baking soda in gingerbread). Due to its extreme viscosity, accurate volumetric measurement is nearly impossible: the meniscus is unreadable, and it sticks stubbornly to utensils. Weighing is mandatory to prevent bitter or dry baked goods.

Weigh for gingerbread, BBQ sauces, or glazes; its strong flavor can dominate.

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 90°F/32°C).
• Keep the refrigerator at or below 40°F (4°C) and the freezer at 0°F (-18°C).
• Cool hot foods in shallow containers so they chill faster and more safely.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Store sealed at room temp; warm gently if too thick.

Sources: CDC · FDA

FAQ

Blackstrap vs. Regular Molasses?

Critical distinction. Blackstrap is much more concentrated, less sweet, and more bitter. Do not swap them 1:1 unless you want a very intense, savory flavor profile.

All conversions for this ingredient

• Cup → g /en/convert/molasses/cup-to-grams/
• g → Cups /en/convert/molasses/grams-to-cups/
• Tbsp → g /en/convert/molasses/tbsp-to-grams/
• Tsp → g /en/convert/molasses/tsp-to-grams/
• mL → g /en/convert/molasses/ml-to-grams/
• oz → g /en/convert/molasses/oz-to-grams/