Instructions: MOLASSES TYPES
Here are the kinds of molasses and their close kin and what distinguishes one from another:| Light molasses: The syrup produced by the initial boiling of sugar cane juice. The sweetest, mildest molasses, used as a condiment or in cooking and baking.
| Dark molasses: The syrup produced by the second boiling. It has a stronger flavor and lower sugar content. It is most often used for cooking and baking.
| Black-strap molasses: The thick, black syrup produced by the third boiling. Somewhat bitter with a low sugar content, but the only molasses syrup with a significant concentration of iron, potassium and calcium.

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| Cane syrup: A close relative of light molasses made from the boiled, concentrated sap of sugar cane. Its flavor is slightly milder and sweeter than that of molasses. Like light molasses, cane syrup is often spread on biscuits or drizzled over pancakes.
| Sorghum: Closer in appearance and taste to dark molasses, although somewhat sweeter. It is produced from sorghum cane.

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