|Molasses is a thick syrup by-product from the processing of
sugarcane or sugar beet into sugar. (In some parts of the US, molasses also refers to
sorghum syrup.) The quality of molasses depends on the maturity of the sugar cane or beet,
the amount of sugar extracted, and the method of extraction.
The Difference between Molasses and Blackstrap Molasses is Regular molasses from the first or second boiling of cane sugar syrup, while blackstrap is from the third boiling of the syrup.
Iron levels appear to increase approximately 5% in the 3rd boiling
1 to 4 tbsp. Blackstrap Molasses
1 to 2 quarts of warm filtered water ( Mix well )
Or as much water as you think you can comfortably hold.
Temperature 103° to 107°Fahrenheit
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