Molasses (was: Re: slang and HP - Reckon)

[Sushi]

         Catlady said:

>I believe that in USA we call all the above molasses, "blackstrap
>molasses" for the tarry stuff and "light" molasses for the
>translucent amber liquid.

         Blackstrap is a very specific kind of molasses.  It's the darkest 
of all possible types, more bitter than sweet, and is basically unrefined 
cane syrup that's been boiled down until it more resembles tar than 
molasses.  This stuff goes above and beyond normal dark molasses.  This is 
the week-old super-concentrated office coffee of sweeteners.  I can't live 
without it, personally.

         The dark stuff, equivalent to treacle, is just plain old 
molasses.  The lighter stuff is usually labelled "unsulphured".  Then 
there's sorghum (from an entirely different plant - heck, an entirely 
different plant *family*), cane syrup, beet syrup (not common in my neck of 
the woods), and a whole plethora of other liquid sweeteners that more or 
less fall under "molasses".  As far as I'm aware, only proper cane-syrup 
molasses - the unsulphured kind - can really be used in place of 
treacle.  (The stronger stuff is *too* strong.)

         Golden syrup is closer to corn syrup.  However, I think it, too, 
is made from cane, although not boiled down long enough to take on more 
than a golden cast.  Think: first step is golden, second is 
treacle/molasses, third is blackstrap (and most commonly used for cattle 
feed because almost no humans will touch it).

         Okay, so my family cooks and I got the genes.

Sushi, sliding back into her lurkin' corner


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