Is molasses OK for diabetics?
Diabetes-Friendly Sweetener. If you have diabetes and a sweet tooth, you have a bit of a conundrum. While blackstrap molasses is derived from sugar and adds as many carbohydrates as other sugars, it may be digested more slowly, which may help stabilize blood sugar. You can use blackstrap molasses in baking sweet treats
If you need a cup of molasses, replace it with a cup of dark corn syrup. Dark corn syrup is recommended as a substitute for molasses, in gingerbread cookies. You may also use honey instead of molasses. However, honey has a milder flavor, and is not as thick as molasses.
- The most common forms of molasses are made from either sugar cane or sugar beet juice which is boiled down to a syrup. Sugar crystals are extracted from the syrup, and the remaining dark liquid is molasses. Molasses can also be made from sorghum, pomegranate, carob, and dates.
- Light and Dark Molasses. Light molasses is produced after the first boiling of the sugar cane or sugar beet. It is light in color and sweet in taste because only a small amount of sugar has been extracted. It is darker in color, thicker and less sweet.
- To substitute maple syrup for honey in a recipe, use 3/4 cup of maple syrup and 1/2 cup sugar for every 1 cup of honey. You can replace molasses with maple syrup in a one-to-one ratio. In each case, both the taste and texture will be affected by the substitution. Maple syrup is thinner than both honey and molasses.
For each cup of sugar, add 1 to 2 tablespoons of molasses for light brown sugar, and up to 1/4 cup for dark brown sugar. Depending on the recipe, you can either combine them in the food processor or just mix them together with other ingredients.
- For each cup use 1 cup of white sugar and add ¼ cup of molasses. You can use just white sugar, but the color and flavor of the finished product will be slightly different. If you don't have enough sugar, either brown or white, you can substitute honey, corn syrup or molasses for half the amount in a baking recipe.
- Yes, you can, but please note that it does not make them any healthier. Simply substitute 1 cup of brown sugar for every 1 cup of white granulated sugar. Brown sugar contains molasses, which may change the texture and flavor your baked goods, but the sweetness level will be the same.
- You can also use this recipe with straight sugar to come up with Brown Sugar. Also worth noting, when “packed” like you typically do when you measure brown sugar, it won't equal a cup.` That's because Stevia doesn't have the same volume as regular sugar, but it does provide the same sweetness.
Like other "natural" sugars, such as honey and agave syrup, molasses may sound like a healthier choice than refined sugar. And since molasses is eaten in such small amounts, any extra nutrients don't add up to much. Traditionally, molasses is the syrup left over when cane or beet sugar is made into table sugar.
- Like other "natural" sugars, such as honey and agave syrup, molasses may sound like a healthier choice than refined sugar. And since molasses is eaten in such small amounts, any extra nutrients don't add up to much. Traditionally, molasses is the syrup left over when cane or beet sugar is made into table sugar.
- There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The "table sugar" or "granulated sugar" most customarily used as food is sucrose, a disaccharide of glucose and fructose.
- Treacle — is basically the British equivalent of molasses. It comes in several grades, ranging from light “golden syrup”, to dark or “black” treacle. The word “treacle” is defined as any syrup made in the refining of cane sugar. This includes molasses, though some will debate whether the two are the same or not.
Updated: 16th October 2019