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.