If in the midst of baking you realize that you’ve run out of molasses, a variety of ingredients can stand in as substitutes. A byproduct of the sugar-refining process, molasses is available in light and dark varieties. It lends a robust flavor to gingerbread cookies, spice cakes, rye bread and other baked goods. When you're out, choose from a range of sweeteners, including sugar, maple syrup and corn syrup.
Add 3/4 cup of granulated sugar for every 1 cup of molasses you are replacing. Adjust your recipe by increasing the quantity of liquid by 5 tablespoons, reduce the baking soda by half a teaspoon and add 2 teaspoons of baking powder.
Replace the molasses in your recipe with an equal quantity of maple syrup, dark corn syrup, honey, treacle, brown rice syrup or barley malt syrup.
Substitute 1 1/2 cups of brown sugar for every 1 cup of molasses.
Items you will need
- Granulated sugar
- Maple syrup
- Dark corn syrup
- Brown rice syrup
- Barley malt syrup
- Brown sugar
- Use maple syrup or dark corn syrup to replace molasses when baking gingerbread cookies, to enhance its taste with a full-bodied flavor.
- You may notice a slight alteration in the taste, texture, moisture content and weight of your baked product when using substitutes for molasses.
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