Today, molasses is most commonly used in cookies or for pancake syrup. The process of boiling molasses produces three kinds, each with varying amounts of sugar and nutrients.

Molasses is a thick, dark syrup made during the sugar-making process. First, the sugar cane is crushed and the juice is extracted. The juice is then boiled to form sugar crystals and removed from ...

Molasses is the thick, brown syrup left over after they remove the crystals from the juice. Manufacturers repeat this process several times, producing different types of molasses each time.

Black treacle is the stronger tasting and bittersweet option, ... Similar to corn syrup, molasses, and other liquid sweeteners, golden syrup doesn't have much to offer by way of nutritional value.

Sorghum syrup is lower in total sugar but higher in fructose, making it sweeter than molasses. In recipes that call for molasses, you can generally replace it with sorghum syrup at a ratio of 1:1.