Question 1

What is the best substitute for molasses?

Accepted Answer

The best substitute for molasses is black treacle: 1:1. The British equivalent and near identical: dark, bitter and acidic enough to activate baking soda. Marginally less sweet than American light molasses.

Question 2

Why does molasses matter in a recipe?

Accepted Answer

The bitter, mineral syrup left after sugar refining. It brings colour, moisture, a distinct sharp-sweet flavour and, importantly, acidity that activates baking soda in gingerbread and barbecue sauce.

Question 3

Can I use black treacle instead of molasses?

Accepted Answer

1:1. The British equivalent and near identical: dark, bitter and acidic enough to activate baking soda. Marginally less sweet than American light molasses.

Question 4

Can I use dark brown sugar + water instead of molasses?

Accepted Answer

3/4 cup dark brown sugar dissolved in 1/4 cup warm water per 1 cup molasses. Brown sugar is sugar with molasses added back, so this rebuilds it reasonably well. Milder and less bitter, and it carries less acid, so a soda-leavened gingerbread rises a little less.

Question 5

Can I use sorghum syrup instead of molasses?

Accepted Answer

1:1. Close in body with a mild sour edge, so it still feeds baking soda. Sweeter and much less bitter than blackstrap molasses.

Question 6

Can I use date syrup instead of molasses?

Accepted Answer

1:1. Dark, thick and genuinely deep in flavour, but sweeter and only faintly acidic, so soda-leavened bakes will rise less.

Question 7

Can I use maple syrup instead of molasses?

Accepted Answer

1:1, and cut the recipe's other liquid by 1 to 2 tbsp. Thinner and barely acidic, so a gingerbread relying on soda will not rise properly and comes out paler. The flavour is completely different, though pleasant.

Molasses substitutes

BestBlack treacle

Dark brown sugar + water

Sorghum syrup

Date syrup

Maple syrup

Golden syrup

Honey

Other sugar substitutes