Viewing post #598506 by Henryr10
|Molasses gives a smokey flavor that the cane wouldn't.
Molasses actually is processed cane sugar.
What we call Molasses here and in Appalachia and the South is really Sweet Sorghum Syrup or Sorghum 'Molasses'.
It's what I use. We get it freshly made from some growers.
I'm wondering about the structural differences between the two and how it would affect baking.
Cane sugar syrup is sweeter than molasses, so would burn quicker.
If you're reading an English novel and they talk about using Treacle, same thing.
“The pain I feel now is the happiness I had before. That's the deal.”
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