Molasses questions

Recently I've run into some problems with recipes calling for dark mollases. I went out and got dark unsulphered 'blackstrap' molasses. The first recipe was a balsamic butternut squash puree that called for it, the second was a sour cream bran muffin--Both recipes turned out great except the molasses completely overpowered all the rest of the flavors.

Can someone school me on the basic differences of the different varieties on the market? Is there a 'lighter' dark variety I should be using?

Thanks

[momoreg]

There are 3 extractions from the sugar cane, which yeild 3 different grades of molasses. Blackstrap is from the final extraction, and is the lowest grade molasses. I usually use Grandma's molasses. Here's the link: http://www.grandmasmolasses.com/faq.html

Go for the green label. I think that's what you need.

[Katherine]

I've known people to buy blackstrap molasses and use it as a nutritional supplement. The only people I know who have cooked with it as a substitute for regular molasses are fanatics who care so much about the nutritional content of their food that the eating quality becomes unimportant. (Mmm, this tastes like it's really good for me, blackstrap molasses, brewer's yeast...)

I've found that a tiny bit of blackstrap molasses can give a molassses flavor to something as a last minute adjustment, so maybe you'll be able to use it up that way.

[momoreg]

And it is rich in iron.

[mudbug]

molasses (1 C = 8 ounces)

Varieties:
blackstrap molasses (very strong, bitter flavor)
dark molasses (lighter and sweeter than blackstrap)
light molasses (lighter and sweeter still)
Unsulfured molasses is lighter and sweeter than sulfured molasses.

Substitutes: dark corn syrup OR maple syrup OR honey OR barley malt syrup (weaker flavor; use 1/3 less)

From www.foodsubs.com

[This message has been edited by cchiu (edited 12-31-2000).]

Many thanks for your feedback. I went and picked up some lighter molasses, and will give it another shot.

Thanks!