Jana Pettersson Written by Jana Pettersson


Molasses is extracted from the juice residues created when sugar cane juice is boiled to extract as much sucrose as possible. These residues are very dark and contain trace minerals, as well as invert sugars, and colours that make up the natural raw flavour and aroma of molasses. It has a strong, robust, bittersweet flavour suited to Christmas puddings, toffee, savoury sauces and cooking marinades. Molasses is also used as a natural food colorant and a dietary supplement.