Cane Syrup, Regular and Blackstrap Molasses
Although there are a host of sweet syrups produced in the U.S. and other countries, molasses that finds its way to the table is derived made from the sugarcane, Saccharum officinarum. Curiously, sugarcane is considered a true grass! The juice of the sugarcane is extracted from the pulp in various ways. It is concentrated by boiling. Cooling yields an abundance of sugar crystals, sucrose. The remaining fluid is popularly called cane syrup. It is still quite sweet and was once popular in cooking. Another boiling and cooking yields additional sugar crystals. The remaining liquid is molasses. Upon removal and yet another boiling, a thick, dark, slow-pouring, not-so-sweet syrup results, called (you guessed it) blackstrap molasses. Nutrition in Blackstrap Molasses As is true of many other food items used in industrialized…