How to Substitute for Molasses in Baking

by Esperance Barretto
Substitute maple syrup for molasses when making gingerbread.

Substitute maple syrup for molasses when making gingerbread.

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

Tip

  • Use maple syrup or dark corn syrup to replace molasses when baking gingerbread cookies, to enhance its taste with a full-bodied flavor.

Warning

  • 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

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