In the South this word may often be preceded by the phrase, "slow as. . ." but we think that it performs at just the right speed in the kitchen.
Adding molasses to brine for some Molasses-Brined Roasted Chicken it brings in just the right amount of sugar to offset the tang of salt. That same pairing works equally as well when the salt comes from soy sauce in our Grilled Molasses Flank Steak with Watermelon Salsa. Both ways the combination of sweet and salty means an incredibly delicate balance of flavors that enhances the main ingredient.
Since we typically think of molasses as a sweetener, plan to make batches of baked goods that capitalize on these tastes: think Spicy Molasses Gingerbread People for the holidays, Molasses-Spice Crinkles, or Mini Pumpkin-Molasses Cakes. It's quite clear that apart from its distinctive qualities and flavors, molasses adds in the sweetness that can bring out a dish's best taste. So don't get stuck on refined sugar: think of all those great sweeteners that make glazes and cakes sing. We're pretty sure you'll be in harmony with molasses.