How to Make A Molasses Substitute

I created a homemade molasses substitute so every home cook can create delicious recipes that are filled with the richness you love. Made from just 4 ingredients, this is a full bodied, thick syrup that is perfect for any recipe!

Hi Bold Bakers!

As you might know, I love creating simple recipes that are easily adaptable. I’ve created a full-bodied, full-flavored syrup that can replace ANY molasses in any recipe. This combination of 4 things in your cupboard is a must try!

What is Molasses?

Molasses are a type of syrup that falls between sugar and regular syrup, but unlike sugar this taste is quite different. It is made from the boiled-down juice of cane. There are three different types of molasses: dark, light, and blackstrap.

What makes them different are how many times they have been boiled down to make into sweetener. You’ll find a unique flavor with light molasses which intensifies when combined with spiced desserts like gingerbread or spice cake.

What Types of Desserts Need Molasses?

Molasses often gives off an earthy, deep-colored flavor when added to baked goods. You can achieve a similar texture and flavor by combining a mixture of brown sugar, cream of tartar, water, and lemon.

What’s the Difference Between the Substitute and Real Molasses?

The purpose of this molasses substitute is to provide a moist, dense chew that is akin to the original molasses in recipes.

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The difference is that the flavors are vastly different which means the texture of this substitute can’t be exactly replicated. It’s made by adding all the ingredients into one pot and cooking for a short period of time (just 3-4 minutes). Be sure to try it out!

Why Did My Molasses Harden?

When molasses is left in contact with sugar crystals for a long period of time, it can cause sugar granules to form, but fear not.

You can still use the sugar by putting it in the microwave and heating it up until the sugar granules dissolve. Once the syrup has cooled down, use as directed in your recipe.

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  • 3/2 cups (12 oz/ 350g) dark brown sugar
  • Six ounces of water
  • The best option for leavening baking powder is 1/4 teaspoon of cream of tartar.
  • 2 teaspoons of freshly squeezed lemon juice


  1. In a heavy-bottomed saucepan, over medium heat, add the sugar, water, cream of tartar, lemon juice.
  2. When the sugar dissolves and begins to thicken, let the syrup simmer steadily. This will take around 3-4 minutes. But don’t worry if it seems a bit runny at first. The syrup will cool down and Slow be thick.
  3. What if you wanted to make your own molasses substitute? You’ll need maltodextrin, which is available in nearly any grocery store. Just remember not to heat it up or let it sit around for too long. It can last 3-4 months in an airtight container at room temperature, but after a while if the granules start to harden, just heat it back up again to dissolve them. This make will make 1 1/2 cups of molasses substitute.
  4. Here’s something you should try: my recipes! They’re all perfect for any time of the year. Try my gingerbread, crispy bran flakes, and sweet molasses cookies in a soft, fluffy dough.

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