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.