Molasses is a sticky substance that is the product of refining sugar cane or beets into sugar. Molasses vary in sugar content, extraction method and plant age. Cane molasses is mainly used to sweeten and flavor foods. Molasses is the main ingredient in high-quality commercial brown sugar. [2] It is also one of the main ingredients used to distill rum. [3]

Sweet sorghum syrup is colloquially called sorghum molasses in the southern United States. [4][5] Molasses has a stronger flavor and is more viscous than most alternative syrups.

The word molasses comes from the Portuguese melaço,[6] a derivative (enhancer) of mel (honey)[7][8] and has a Latin root. [6] Cognates include Ancient Greek μέλι (méli) (honey), Latin mel, Spanish melaza (molasses), Romanian miere or melasă, and French miel (honey)

Cane molasses is an ingredient used in baking and cooking. [9] It was popular in the Americas before the 20th century, when it was abundant and commonly used as a sweetener in food[10] and as an ingredient in colonial brewing beer. George Washington had a notebook with a recipe for molasses beer. [11]

To produce molasses, sugar cane is harvested and stripped of its leaves. Its juice is then extracted, usually by cutting, crushing or mashing. The juice is boiled to create a concentrate and promote sugar crystallization. The result of the first boil is called first syrup ("A" molasses), and has the highest sugar content. First molasses is often called cane syrup rather than molasses in the southern United States. The second type of molasses ('B' molasses) is produced by a second boiling and sugar extraction and has a slightly bitter taste. [citation needed]