There are plenty of molasses substitutes you can use in your baking, and most of them are sweet, thick syrups. Use 1 cup of dark corn syrup for every 1 cup of molasses. The difference between dark and light corn syrup is that dark corn syrup is made with refiners' syrup, which is a specific type of molasses. Using this substitute gets you pretty close to the color, consistency, and flavor of actual molasses.
You'll forgo the deep brown color of molasses, but you'll get a similar result in the end. Bonus points if you have any cream of tartar lying around. If you're trying to avoid processed sugars in general, use applesauce as a molasses substitute. Add some sugar and some cinnamon for a slightly healthier substitution in your baking. There isn't really an exact measurement for applesauce as a molasses substitute because they vary in consistency, so channel your inner Rachel Ray and just eyeball it.
SpoonTip: Have leftover apples from your latest apple picking trip? Try making your own applesauce! Similar to applesauce, yogurt is another great, healthy alternative to molasses. If you live in the South, you'll also see sorghum molasses. It's made by crushing the stalks of sorghum, a small millet-ish grain, and boiling down the sap to a thick syrup.
It's sweeter than regular molasses, because sugar isn't extracted from it along the way, and it doesn't taste quite the same. It also doesn't have the acidity of regular molasses. Molasses is made from naturally sweet plants, so you might think corn syrup would be made from sugars in the kind of sweet corn you serve at the table. In reality, it's made from the hard, starchy kind of corn that's normally used as animal feed. Starches are actually made up of lots and lots of glucose molecules, packed together in tight bundles.
Corn refiners use a mixture of acidity and enzymes to break those starches back down into glucose, a form of sugar that stays liquid instead of crystallizing.
Light corn syrup is mostly glucose, with vanilla and perhaps a bit of caramel color. Dark corn syrup adds a few other ingredients, including molasses, to darken its color and give it a more distinct flavor. Molasses is called for in a lot of recipes, from brown breads and baked beans to barbecue sauce and ginger cookies. Mostly it's used for its flavor, which has a hint of spiciness that goes well in baked goods and a sweet tang that's great in sauces.
In baked goods it also provides acidity, which reacts with baking soda to help things rise. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Featured Video. When brushed onto baked ham, barbecued meats, baked vegetables or fresh fruit, it is an ideal glaze.
In baked goods, corn syrup holds moisture and maintains freshness longer. Karo light and dark corn syrups perform similarly in recipes and can usually be used interchangeably. Recipes usually specify which type to use but the choice may be guided by personal preference. Typically, light corn syrup is used when a delicately sweet flavor is desired, such as in fruit sauces and jams.
Karo light corn syrup is made with real vanilla. Dark corn syrup is made with refiners' syrup, a type of molasses. With its more robust flavor and color, it is ideal for many baked goods.
Both Karo light and dark corn syrups, along with Karo pancake syrup, are ideal toppings for pancakes, waffles, French toast, and biscuits. Although corn syrup and granulated sugars are both sweeteners, it is not possible to use them interchangeably in recipes. Because corn syrup is a liquid, it cannot be substituted for granulated sugar without adjusting other ingredients, particularly in baked goods.
For best results, follow recipes developed especially for corn syrup. In sugar-sweetened beverages, however, it's easy to experiment with corn syrup as a ready-blending substitute. While acceptable in some recipes, this is generally not recommended as the finished product will have different flavor characteristics.
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