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Hi Bold Bakers!
One of my goals when creating any recipe is to create things that you can easily make your own. By providing you with tools like my Egg Substitute Chart, a Corn Syrup Substitute recipe, and even How to Make Powdered Sugar at Home, I am hoping I’m giving you the go-ahead to take my recipes and make them meet your dietary needs, likes, and dislikes.
As many of you either can’t find molasses or might not want to use it, I created this super simple Homemade Molasses Substitute. Made with 4 things you most likely have in your cupboard, this is a full bodied, full flavored, thick syrup that can replace molasses in any recipe!
What is Molasses?
Molasses is that thick, dark brown syrup somewhere between the texture of real maple syrup and golden syrup. Molasses is made as a by-product of the refined sugar making process. Molasses is what’s left over after boiling down the cane juice.
There are a few different kinds of molasses: dark, light, and blackstrap. What differentiates them is how many times they have been boiled down to be made into sugar. Light molasses was extracted from the first batch of boiled cane juice, and blackstrap has been boiled down several more times. This process is what creates that unique flavor that goes beyond sweetness and really has a bit of a spiced kick. The kick is why molasses pairs so well with rich spiced desserts.
[ Find out how to make your own Brown Sugar at home with my How to Make Brown Sugar recipe! ]
What Types of Desserts Need Molasses?
Some of my favorite desserts like gingerbread cookies and sticky toffee pudding often include molasses. The texture and deep color you get from molasses adds a really unique texture and flavor, but guess what, this can be achieved by combining brown sugar, cream of tartar, water, and lemon.
What’s the Difference Between the Substitute and Real Molasses?
There is a slight flavor difference between molasses and my Homemade Molasses Substitute, as the flavor cannot be exactly replicated. The purpose of this substitute is to provide whatever you’re baking with the same texture as molasses, that moist dense chew.
This molasses substitute adds just the right toothy bite and is made by adding all the ingredients into one pot and simmering for just 3-4 minutes. It’s how quickly and easily this substitute comes together — and you’ll never worry about not being able to find molasses again!
Why Did My Molasses Harden?
Over time, sugar crystals can form in your homemade molasses — but fear not, because you can still use it. Simply heat it gently in the microwave or on the stove until the sugar granules dissolve. Once it cools down, use as directed in your recipe.
Get More Bold Baking Basics!
Use Your Molasses Substitute in these Recipes!
- Chewy & Soft Molasses Cookies
- Gingerbread Cookies
- Sticky Toffee Pudding
- Homemade Gingerbread
- Ginger Crinkle Cookies
And don’t forget to follow Bigger Bolder Baking on Pinterest!
Try These Recipes!
Watch The Recipe Video!
How to Make A Molasses Substitute Recipe
Ingredients
- 2 cups (16oz/450g) dark brown sugar
- 3/4 cups (6floz/170ml) water
- 1/4 teaspoon cream of tartar
- 2 teaspoons lemon juice freshly squeezed
Instructions
- In a heavy-bottomed saucepan, over medium heat, add the sugar, water, cream of tartar, and lemon juice.
- Once the sugar dissolves, turn down the heat and let the syrup simmer steadily until it becomes a slightly thick syrup that drips off your spatula slowly. This will takes just 3 to 4 minutes. Don't worry if you think it is a bit runny at this stage because as it cools it will get thicker.
- Use this molasses substitute in any recipe in place of molasses. It will last 3-4 months in an airtight container at room temperature. After a while, if you notice it hardens, heat it back up again to dissolve the granules. It makes 1 1/2 cups of molasses substitute.
- Check out my recipes like crockpot gingerbread, soft and chewy molasses, homemade bran flakes, and my ginger crinkle cookies that call for molasses.
Recipe Notes
- For more precise instruction I suggest you watch my video
I was so excited to see your molasses recipe since they don’t sell it here. However, your recipe calls for brown sugar, which they also don’t sell here. I was going to make the molasses to make the brown sugar. Oh well.
Hi Gemma, what can I substitute for cream of tartar?
Much easier to replace the brown sugar with Jaggery which you can find at Indian stores. I always make molasses that way.
hi! can i use light brown sugar instead of dark brown sugar?
Can I use it to make light brown sugar?
Hi Gemma, thank you for sharing the recipe! ???? Just wondering if there’s any substitute for lemon juice? Thank you❤️
I made this yesterday! I used Muscovado (dark)! Divine! Thank you!
Hi gemma, how if I made molasses by boiling sugar cane? Is there any additional ingredients to put in? Bcs I already boiling 500ml of sugar cane juice for 30mnt an it’s become 100ml left but still not as dark and thick as yours Thankyou
Hello Gemma, Is there any way to use jaggery to make molasses? The brown sugar we get in India is of a different consistency.
Amazing! Thank you so much for providing clear and concise instructions and videos! I’m in Japan and molasses is expensive. This was a great relief and so easy!