Is there a substitute for molasses making gingerbread cookies?

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.
A.

Can you replace brown sugar with 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.
  • What can you use if you don't have brown sugar?

    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.
  • What is brown sugar made out of?

    Brown sugar is often produced by adding sugarcane molasses to completely refined white sugar crystals to more carefully control the ratio of molasses to sugar crystals and to reduce manufacturing costs.
  • Can you substitute brown sugar with stevia?

    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.
B.

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
  • Is molasses suitable 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
  • Is molasses good or bad for you?

    Molasses has a moderate glycemic load of 55, which makes it a better choice than refined sugar, especially for people with diabetes. It contains high levels of vitamin B6, manganese, magnesium, potassium, iron and selenium. 100 grams of blackstrap molasses has about: 290 calories.
  • What is the taste of molasses?

    Light molasses has a distinctive, sweet and mild taste. Dark molasses is more full-bodied and less sweet than light molasses. The dark molasses flavor gives body to baked goods like gingerbread and dishes like baked beans. Blackstrap molasses is thicker than both light and dark molasses and also has a bitter flavor.
C.

Is molasses better for you than 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.
  • Is there a difference between sorghum and molasses?

    This tall, broad-leaf plant resembles corn in the field, but the grain crop is best known for its end product: sweet sorghum syrup. That's different than plain old sugar cane, which yields molasses, or, for that matter, the trees that yield maple syrup.
  • How do you get 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.
  • Is Stevia considered as sucrose?

    Stevia comes from the plant Stevia rebaudiana, native to Paraguay. Its leaves contain compounds, such as stevioside, that are up to 300 times sweeter than sucrose, and the sweet taste lasts longer in your mouth than the sweetness of sugar. The sugar in both cane and beets is chemically identical.

Updated: 4th October 2018

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