Full-Flavor Molasses in Gingerbread

Hi, you posted in the right place! Molasses labeling can be confusing, because what one brand means  by "full flavor" may not be what another brand means, as you discovered. It's more important to know if you are using a first, second, or third molasses, which refers to how many times it was boiled. (You can read more about the differences between grades of molasses here: http://healthyeating.sfgate.co...s-molasses-2894.html)

My recipe is written to use a first or "mild" or "light" molasses. It sounds like you inadvertently bought a third or blackstrap molasses, which has been boiled longer than light molasses and thus has a less sweet, more intense flavor.

I suggest you stick with a mild or light molasses (other US brands of molasses should work fine, as long as you use the right grade) rather than try to thin dark molasses with corn syrup, as the latter has a higher water content, which can lead to more spreading and cracking if you don't get the ratio exactly right.

I couldn't even hazard a guess as to the right ratio unless I re-tested the recipe with the exact molasses you used. Though you could try gradually adding corn syrup to the molasses you have until you have a flavor you like and then add the same amount of the mixture as I call for in my recipe, and see what happens. If the dough spreads too much, but you like the flavor, then add more flour or reduce the leavening. This is how I would begin to re-test the recipe if I had no choice but to work with the dark molasses.

Thank you Julia. I will see what happens. Here in mexico is the only Molasses I found. Travel to USA for molasses is not possible for me now.  The link is not working.  But I will start experimenting with the molasses (I have so many bottles!)

Mily posted:

Thank you Julia. I will see what happens. Here in mexico is the only Molasses I found. Travel to USA for molasses is not possible for me now.  The link is not working.  But I will start experimenting with the molasses (I have so many bottles!)

 

Sorry, I just fixed the link; it should be working now.

bravo julia        when i saw this my first thought was corn syrup   then i thought it might make it too sweet        and my  final thought was to use  honey        which i think wouldn't make it sweeter        mily   put  small mounds of molasses on wax or parchment      then take tiny amts of honey  and  corn syrup  and add to two mounds    taste it         you could also put of mound of molasses  and add a little salt      i use kosher salt   larger beads    so i'd crush it before adding to the mound of molasses                   anddddddddddddddd   yes  hands on hips   theres always an and      neck roll!            whiskey!  bourbon?    any whiskey could be used      shrugs         just add a little to a mound    mix it i    

take a taste of the mounds          id write what each one contains           let it meld   before tasting              

donaharrisburg posted:

bravo julia        when i saw this my first thought was corn syrup   then i thought it might make it too sweet        and my  final thought was to use  honey        which i think wouldn't make it sweeter        mily   put  small mounds of molasses on wax or parchment      then take tiny amts of honey  and  corn syrup  and add to two mounds    taste it         you could also put of mound of molasses  and add a little salt      i use kosher salt   larger beads    so i'd crush it before adding to the mound of molasses                   anddddddddddddddd   yes  hands on hips   theres always an and      neck roll!            whiskey!  bourbon?    any whiskey could be used      shrugs         just add a little to a mound    mix it i    

take a taste of the mounds          id write what each one contains           let it meld   before tasting              

i   and  julia  ?  and others?    would like to know how you did!   this is interesting          

Julia M. Usher posted:

Mily posted:

Thank you Julia. I will see what happens. Here in mexico is the only Molasses I found. Travel to USA for molasses is not possible for me now.  The link is not working.  But I will start experimenting with the molasses (I have so many bottles!)

 

Sorry, I just fixed the link; it should be working now.

Thank you Julia, interesting article.  I will working with cornsyrup, molasses and honey to see what happens.

donaharrisburg posted:

donaharrisburg posted:

bravo julia        when i saw this my first thought was corn syrup   then i thought it might make it too sweet        and my  final thought was to use  honey        which i think wouldn't make it sweeter        mily   put  small mounds of molasses on wax or parchment      then take tiny amts of honey  and  corn syrup  and add to two mounds    taste it         you could also put of mound of molasses  and add a little salt      i use kosher salt   larger beads    so i'd crush it before adding to the mound of molasses                   anddddddddddddddd   yes  hands on hips   theres always an and      neck roll!            whiskey!  bourbon?    any whiskey could be used      shrugs         just add a little to a mound    mix it i    

take a taste of the mounds          id write what each one contains           let it meld   before tasting              

i   and  julia  ?  and others?    would like to know how you did!   this is interesting          

Honey?  I will try that.   But I thinks it could be so sweet.

mily   honey won't have that much effect      i also wanted to ask    if you poured  the molasses directly from the container         when i use molasses   i usually warm it      then stir it     bring it to a smooth flow       dont boil   simmer it            i put in the micro for abt 15 secs   stir   micro  15 secs   till i see feel the consistency  as i stir it          i do the same with honey          i have grandmas molasses   unsulfured        if you dont warm it   then just stir it      stir until it loosens up       also  no micro?  then put in a container   and put that container in a water container  over a pot of water and  bring to simmer    sitr your molasses     use a towel  or    mitt   to hold  the container as it may be too hot   

donaharrisburg posted:

mily   honey won't have that much effect      i also wanted to ask    if you poured  the molasses directly from the container         when i use molasses   i usually warm it      then stir it     bring it to a smooth flow       dont boil   simmer it            i put in the micro for abt 15 secs   stir   micro  15 secs   till i see feel the consistency  as i stir it          i do the same with honey          i have grandmas molasses   unsulfured        if you dont warm it   then just stir it      stir until it loosens up       also  no micro?  then put in a container   and put that container in a water container  over a pot of water and  bring to simmer    sitr your molasses     use a towel  or    mitt   to hold  the container as it may be too hot   

I use Grandma's mild molasses in my recipe all of the time without heating it. Heating has no bearing on the flavor issue that Mily mentioned, though I imagine it helps get the molasses out of the container a lot more easily. I just don't like adding the extra step! Just call me lazy! 

Julia M. Usher posted:

donaharrisburg posted:

mily   honey won't have that much effect      i also wanted to ask    if you poured  the molasses directly from the container         when i use molasses   i usually warm it      then stir it     bring it to a smooth flow       dont boil   simmer it            i put in the micro for abt 15 secs   stir   micro  15 secs   till i see feel the consistency  as i stir it          i do the same with honey          i have grandmas molasses   unsulfured        if you dont warm it   then just stir it      stir until it loosens up       also  no micro?  then put in a container   and put that container in a water container  over a pot of water and  bring to simmer    sitr your molasses     use a towel  or    mitt   to hold  the container as it may be too hot   

I use Grandma's mild molasses in my recipe all of the time without heating it. Heating has no bearing on the flavor issue that Mily mentioned, though I imagine it helps get the molasses out of the container a lot more easily. I just don't like adding the extra step! Just call me lazy! 

I used Grandma's too!  But the brand I am using now is Brer Rabbit.  I used today 50% molasses and 50% cornsyrup.  The flavor was better.  I did my fist molded rose.

Cool gingerbread rose, Mily! How did the dough behave with that mix of molasses and corn syrup? Did it spread more?

Julia M. Usher posted:

Cool gingerbread rose, Mily! How did the dough behave with that mix of molasses and corn syrup? Did it spread more?

I works great and do not spread,  it keeps the shape, and I give texture with mats and texture pins, I used molds too.  I keept the shapes in freezer before baking.  I wish I could post my project but  I had and accident in my kitchen and the work of days went  in 2 seconds to the floor and broke.  I will start again in a few days.  I hope to try again.  Some of the steps of my work are on my face page like the gold jeweled ornaments that are safe.

Mily posted:

Julia M. Usher posted:

Cool gingerbread rose, Mily! How did the dough behave with that mix of molasses and corn syrup? Did it spread more?

I works great and do not spread,  it keeps the shape, and I give texture with mats and texture pins, I used molds too.  I keept the shapes in freezer before baking.  I wish I could post my project but  I had and accident in my kitchen and the work of days went  in 2 seconds to the floor and broke.  I will start again in a few days.  I hope to try again.  Some of the steps of my work are on my face page like the gold jeweled ornaments that are safe.

Good to hear - about the dough, not the breakage, of course. Best of luck recovering the project!