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How to Substitute for Molasses in Baking

by Esperance Barretto, studioD

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
  •  Honey
  •  Treacle
  •  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.

About the Author

Based in London, Esperance Barretto has been writing professionally since 1996. Several of her featured articles have appeared in Indian publications such as the "Cuffe Parade-Colaba Express" magazine, the "Times of India" and the "Afternoon Despatch and Courier." She holds a Bachelor of Arts in English literature from the University of Mumbai.

Photo Credits

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