homemade essentials: molasses substitute

How To Make homemade essentials: molasses substitute

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  Step 1
  PREP/PREPARE
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  Step 2
  What will you need? You need a saucepan, and a non-reactive jar to store it in.
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  Step 3
  What is it? This is simply a substitute for store-bought molasses, no sulfur, no preservatives, just great flavor.
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  Step 4
  How to store it? Because homemade recipes do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. I love using Weck jars. They are glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, type in “Weck Jars” and you will find a ton of them. They last forever, unless you break them, and they are very reasonable, price wise. This recipe can be stored at room temperature on your countertop, and if properly stored, should last 3 – 4 months.
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  Step 5
  Byproducts/Waste Thought this was interesting. In addition to molasses, there are several other ways that the byproducts of making molasses are used. After pressing the juice out of the cane stalks, the dry stalk residue, called bagasse, is used as fuel. Beet pulp is used in the processing of pet foods. Cane wax, which is extracted from the dry residue, is used in the manufacture of cosmetics, polish, and paper coatings.
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  Step 6
  Gather your ingredients (mise en place).
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  Step 7
  Add the ingredients to a saucepan over medium heat. When it begins to simmer, stir until it becomes a dark thick syrup. This should only take about 4 – 5 minutes.
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  Step 8
  Add to a non-reactive storage vessel, and it should last at room temperature for 2 – 3 months.
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  Step 9
  PLATE/PRESENT
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  Step 10
  Use in any recipe that calls for molasses. Enjoy.
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  Step 11
  Keep the faith, and keep cooking.
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  Step 12
  Namasté
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