A Matter of Degree

     Nancy Nesbitt from Augusta, Maine poses this question to the editors of Cuisine at home magazine:

     I noticed different types of molasses at the store.  Can you explain the differences?

Here is their reply:

     Molasses is a thick, brown syrup.  It's a by product of the sugar-making process after sugar cane or sugar beets are boiled down and the sugar crystals are removed.  The more times it's boiled down, the spicier and more intense the molasses flavor becomes.

     First-boil molasses is often referred to as mild, light, sweet, or Barbados.  This type is, as expected, lighter in both flavor and color.  It's the most common and is used extensively in baking.

     Second-boil is known as full, dark, or robust.  Thicker, less sweet, darker, and stronger in flavor, this type is what gives gingerbread and molasses cookies their distinct color and flavor.  First and second-boil molasses can be used interchangeably.

     Third-boil is referred to as blackstrap.  It's a by far the thickest, darkest, and least sweet, and is somewhat bitter.  Great in savory dishes, use blackstrap molasses only when called for in a recipe.