Syrup of the Week: Molasses
Ever wonder what that distinct bitter flavor was in Gingerbread? It’s molasses, a common ingredient found in baking and rum brewing.
A dark brown syrup is produced by pressing sugar cane to create a juice, and then boiling the liquid until the cane crystalizes. Molasses was originally developed in India as early as 500 BC, and brought to the West-Indies by Christopher Columbus almost a century later. Today it is still enjoyed in many bakery items and alcoholic beverages.
