How to Substitute for Molasses in Baking

by Esperance Barretto

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.

Photo Credits

  • Jupiterimages/ Images