A small question??
- Thread starter Hassaan
- Start date
Molasses is like a very thick, dark, sweet syrup that is a by-product of sugar production. See "http://eat.epicurious.com/dictionary/food/index.ssf?TERM=molasses&submit.x=0&submit.y=0" for the exact definition.
It's common in the U.S., but I have never found it here in France. I brought a couple of bottles back a while ago to make pecan pies.
Maybe honey could be substituted?
Sara
Don't think so unless maybe you make a sugar syrup... For what it's worth, I'd go for something less sugar based than a recipe calling for molasses. Honey, almonds, yogurt, all that good stuff. But if you mustn I think the molasses is just to provide the stickiness in the dough. Try honey or a syrup w/1 part sugar to 1 part water, boiled for 5-8 minutes, until quite thick...
Good luck!
Good luck!
There's old style molasses and refined stuff.
Best to go with honey as a replacement as suggested.
Here's a little reading on the history of molasses if anyone's interested that I found with a quick web search:
http://www.grandmasmolasses.com/history.html
Best to go with honey as a replacement as suggested.
Here's a little reading on the history of molasses if anyone's interested that I found with a quick web search:
http://www.grandmasmolasses.com/history.html
Hi Sara.
I made that stuff. There was some error somewhere, because the thing was not hardened, it wasnt possible to cut it into BARS. So alternately, i made small balls with that. I used honey, i was thinking maybe the other alternative you told would have stiffened it better.
Have you ever tried any such thing? I got this recipe from http://draco.acs.uci.edu/rbfaq/FAQ/9.28.html.
If you know any other such type of thing, tell me pl.
I made that stuff. There was some error somewhere, because the thing was not hardened, it wasnt possible to cut it into BARS. So alternately, i made small balls with that. I used honey, i was thinking maybe the other alternative you told would have stiffened it better.
Have you ever tried any such thing? I got this recipe from http://draco.acs.uci.edu/rbfaq/FAQ/9.28.html.
If you know any other such type of thing, tell me pl.
