Topic: Ask for help

SYFUNG    -- 12-13-2002 @ 1:34 AM
  I'm a new member of Diana's Desserts and found this site is very very useful.  I love it very much!
Since I read the recipe, I found some ingredients that I don't know.  Can somebody help me?
1) What is Molasses?  Is this like chinese honey?
2) 1ml = ?gm
3) We can only find normal brown sugar in HK, what is the different if I use this instead of dark brown sugar?

Thanks for your help!!!! Smile


diana    -- 12-13-2002 @ 10:10 AM

This is Diana from this website. Here is the definition of Molasses:

Definition: [muh-LAS-sihz] During the refining of sugar cane and sugar beets, the juice squeezed from these plants is boiled to a syrupy mixture from which sugar crystals are extracted. The remaining brownish-black liquid is molasses. Light molasses comes from the first boiling of the sugar syrup and is lighter in both flavor and color. It's often used as a pancake and waffle syrup. Dark molasses comes from a second boiling and is darker, thicker and less sweet than light molasses. It's generally used as a flavoring in American classics such as gingerbread, shoofly pie, indian pudding and boston baked beans. Blackstrap molasses comes from the third boiling and is what amounts to the dregs of the barrel. It's very thick, dark and somewhat bitter. Though it's popular with health-food followers, it's more commonly used as a cattle food. Contrary to what many believe, blackstrap is not a nutritional panacea. In truth, it's only fractionally richer than the other types of molasses in iron, calcium and phosphorus and many of its minerals are not assimilable. Sorghum molasses is the syrup produced from the cereal grain sorghum. Whether or not molasses is sulphured or unsulphured depends on whether sulphur was used in the processing. In general, unsulphured molasses is lighter and has a cleaner sugar-cane flavor. Light and dark molasses are available in supermarkets; blackstrap is more readily found in health-food stores.

Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

Lyle's Treacle can be substituted for Molasses, and if needed, you can also use Honey as a substitute, but it won't be as flavorful, and will have a lighter taste.
What recipes are you looking at that use Molasses?

I don't know the equivalent of 1 mL to 1 gram as millileters are a volume, and grams are a weight, but 1 cup Treacle is equal to 1 cup molasses.

Sincerely, Diana
Diana's Desserts

diana    -- 12-13-2002 @ 10:14 AM
  Hi again,

To answer your question about the difference in light and dark brown sugar, the only real difference is the color. It also depends on what you are making. If you are making a dessert or cookies, etc. where you want a very dark brown look to it or them, then use dark brown sugar, but taste wise it really doesn't make too much difference. Your dessert, or cookies will just be lighter in color.


SYFUNG    -- 12-15-2002 @ 10:51 PM
  Diana, thank you very much! Playful Wink


mgardner    -- 02-09-2003 @ 6:58 AM
  Regular brown sugar will work fine in your recipe. Dark brown sugar just has a more intense flavor. When I bake I only use light brown sugar even when the recipe calls for dark brown. Molasses is similar to honey but has a much stronger taste and normally a thicker consistency. Molasses  syrup is made from either boiling down raw sugar or sweet vegetable or fruit juice. Again I always use honey instead of molasses. This is my personal choice because of flavor and I normally always have honey in my pantry.
Good luck

Sincerely, Martha

joannelsl    -- 05-22-2003 @ 8:39 AM
  Wink  Fung,
    This is Jo, a new member of Diana's website too.
    1 ml = ? gm????? It really depends on what ingredient you are referring to because every ingredient has different density. As for water, 1 gm = 1ml but for oil 1ml = about 0.7-0.8 gm, which is lighter than water.
    You seem to come from Asian country. You are invited to my homepage, Jo's Deli Bakery ( as you will find some asian recipes there. Hope you will like it.

SYFUNG    -- 05-22-2003 @ 8:31 PM
  Thanks Jo!  Your're right, I'm from Asian.
Your homepage is very interesting and useful.

Playful    Clara


Jay    -- 10-01-2003 @ 4:25 PM
  I'm new too.. I got a question for molasses too.. what origin did this came from and for example: Spain - banana = means a fruit.. something like that..


diana    -- 10-01-2003 @ 5:38 PM
  Hi Jay,

Welcome to Diana's Desserts Discussion Forum and to Diana's Desserts website. Here is the information on Molasses.

History of Molasses


Despite the fact that molasses is very "today," its American history dates back to 1493 when Columbus introduced it to the West Indies. Molasses became an important product in Colonial trade. It was the major sweetener used in America until after World War I because it was less expensive than sugar. Molasses was so important that the founders of the colony of Georgia promised each man, woman, and child who endured a year in Georgia 64 quarts of molasses as a reward.

Baking was the most popular way to prepare food in the Colonies, so molasses became associated with baked goods: doughnuts, mince pies, pumpkin pies, ginger bread, baked beans, corn bread, countless cookies, and cakes. Maine children poured it over buttered bread for Sunday night supper, while molasses formed the base under the crumb topping of Pennsylvania Dutch shoofly pie. In England, any candy made of molasses was called toffee, which evolved into taffy in the Colonies, and a great Saturday night activity was a taffy pull.

The most important spirit that warmed the Colonists' was rum - made principally from molasses. Just before the Revolutionary war, it is estimated that Colonists, including women and children, downed an average of four gallons of rum a year. As a matter of fact, some historians argue that it was not the British tax on American tea that precipitated the Revolutionary War, but the Molasses Act of 1733 which imposed a heavy tax on sugar and molasses coming from anywhere except the British sugar islands in the Caribbean. But there was such widespread evasion of this tariff that it was lowered in 1764.

Molasses remained the most popular sweetener through the nineteenth century. Used to sweeten drinks, as well as for confections, molasses was also used to flavor meat, especially pork and ham. By the 1830's, a bride's popularity was measured by the number of layers of molasses stack cake guests brought her. Until the early 1900's, molasses vied with sugar and maple syrup as the sweetener of choice. It was only after World War I, when sugar prices plummeted, that molasses and maple syrup took a back seat to sugar as popular sweeteners.

Sincerely, Diana
Diana's Desserts

This message was edited by diana on 10-11-03 @ 9:34 AM

Irene    -- 10-11-2003 @ 9:19 AM
  For your information Molasses in Cantonese is call 'Mark Ngah Thong'



This message was edited by Irene on 10-11-03 @ 9:34 AM

diana    -- 10-11-2003 @ 9:36 AM

Thank you for letting us know how to say molasses in Cantonese. This may help people who don't know the word in English.

Sincerely, Diana
Diana's Desserts

Diana's Desserts Forum :