molasses

     

Molasses or treacle is a thick syrup by-prouct from the processing of the sugarcane or sugar beet into sugar. (In some parts of the US, molasses also refers to sorghum syrup.) The word molasses comes from the Portuguese word melaço, which comes from mel, the Portuguese word for "honey". The quality of molasses depends on the maturity of the sugar cane or beet, the amount of sugar extracted, and the method of extraction.

Trivia about molasses

  • You'd be "as slow as" this syrup too if you were made from cane sugar
  • The U.S. Dept. of Agriculture says this by-product of sugar will last 2 years on the shelf
  • If you try pouring the blackstrap type of this syrup in January, you may have to wait until February to eat it
  • In some classes, time goes as slowly as this sweet liquid "in January"
  • It's the liquid that remains after sugar crystals are removed from concentrated cane juice
  • Blackstrap is a variety of this brownish sugar residue that's used in animal feed
  • This thick liquid is the traditional sweetening in Indian pudding
  • Brown sugar is made by combining white sugar & this dark liquid
  • Pumpernickel often gets its flavor from this brownish-black liquid made when sugar is refined
  • (Jimmy of the Clue Crew holds a container of a viscous brown substance near large equipment inside the Domino Sugar Refinery in New Orleans, LA.) In the refining process, seven different boiling sessions will force 100 pounds of sugar to yield 1.5 pounds of this sticky substance
  • In 1989 a warehouse in Nebraska was destroyed by a flood of this sugar by-product
  • The Sugar Act of 1764 taxed American importation of this liquid at 3 cents a gallon
  • Candy Land has changed its traditional sticky swamp of this to chocolate
  • Boston Brown Bread gets its brown from this liquid ingredient
  • Fannie Farmer's recipe for old-fashioned gingersnaps calls for 1/2 cup of this liquid sweetener
  • Proverbially slow syrup(8)
  • It's also known as treacle
  • If you're "as slow as" this product made by the open kettle method "in January"... you're pretty darn slow
  • "Cooking A to Z" tells us that brown sugar is a mixture of white sugar & this thick syrup, which gives it its color

Found pages about molasses

Users that searched for molasses