Dark, rich syrupy molasses is a pantry must for fall and winter flavors.
Molasses may be “slower in January,” but the fall makes us crave this thick, intensely flavored syrup. Think beyond molasses cookies—this pantry staple brings a dose of sweetness and a hint of warmth to lots of dishes, from barbecue sauce to gingerbread to baked beans.
Molasses is derived from sugar cane juice. The first boiling makes a light syrup that’s perfect for pouring over pancakes and waffles—or with the addition of live yeast and a little age—for making rum. But it’s the second boiling we love—a darker, thicker, slightly less sweet syrup with a signature flavor that’s ideal for baked goods, glazes and marinades.
Brush pork, chicken or lamb with a mixture of lemon juice, molasses, Dijon mustard and garlic.
Combine molasses, soy sauce, garlic, ginger and a drizzle of sesame oil for a marinade for pork and salmon.
Molasses Cream Pie
For a quick-and-easy dessert, whisk 2 tablespoons molasses with 1/2 cup canned pumpkin pie filling and a pint of softened vanilla bean ice cream or frozen yogurt. Spoon into a cookie or graham-cracker pie crust (gingerbread would be especially tasty), refreeze and serve garnished with whipped cream and warm caramel sauce.
Fresh ginger makes these spice-rich cookies truly addictive.
This classic bean dish, with ham, molasses and mustard, is cooked for hours in a slow oven.
A traditional yeast bread, flavored with molasses and just a hint of nutmeg.
This moist cake features sorghum and Tennessee whiskey.
Serve this luscious fall pie with a dollop of whipped cream or a small scoop ice cream.
Grilled pork with a sweet, tangy glaze is a savory change of pace for a Memorial Day Grill-out.
A perfect dessert for your fall table, this cake stars pumpkin and molasses.
A thin crispy-on-the-outside, chewy-on-the-inside cookie.
This deliciously sweet bread can be made ahead of time and stored in the freezer.