Blackstrap molasses
Blackstrap molasses or black treacle is normally made from a sugarcane juice. In my recipe I use dehydrated sugarcane sugar. This means that on first heating, you will quickly start to get a black syrup. 500 gms of sugar makes around 400 mls of blackstrap molasses.
Ingredients
- 500 gms of whole organic unrefined sugarcane sugar
- 250 mls of water
Method
- Combine the water and sugarcane sugar in a heavy pan and stir over a high heat until the mixture begins to boil. Adjust the heat so that the mixture is still bubbling vigorously but not boiling over.
- For the first time heating the mixture, you will need to continue the bubbling and stirring for around 15-20 minutes or until there is a change in 'texture' of the bubbles. The bubbles will go from being individual bubbles to bubbles that seem to combine and become 'thicker'. Once this begins to happen, turn off the heat and leave the mixture to cool down (about an hour).
- Once cooled down, the mixture will resemble a black syrup. Bring this syrup to the boil again. You won't need as high a heat as previously. Again continue to 'bubble and stir' until the bubbles change texture and become 'thicker'. Once this happens (usually takes around 10 minutes), turn off the heat and leave to cool down for about an hour for the second time.
- The cooled down mixture should now be completely solid. This is the desired state. (If the cooled down mixture is still liquid repeat step 3 and continue from there). Add the 100 mls of hot water to this solid mixture and turn on the heat so that it is high enough to dissolve the solid molasses and the water. 'Bubble and stir' again until the mixture looks as though it is folding over your spoon. This should take around 5 minutes. Turn off the heat and allow the mixture to cool down.
- The cooled down mixture should be a thick black syrup - blackstrap molasses. If the cooled down mixture is solid, repeat step 4.
- Enjoy!