2 Easiest Ways to Make Molasses at Home

by Komal Narwani last updated -

At the onset of fall and winter, probably most people like to take to baking and cooking non-vegetarian delicacies such as pulled pork, chicken in red wine barbecue sauce, and the like. Perhaps the most essential ingredient that goes into preparing these lip-smacking dishes, is molasses. For the uninitiated, molasses, also known as black treacle, is known to be a by-product sweetener that is derived while processing sugar.

Although its dark color and dense viscosity may give it an unpalatable appearance, in reality, it’s likely that nothing can match its sweet and smoky flavor, which when added with spices like nutmeg, cinnamon, and ginger, can give the dishes a distinct depth. While there may be different variants of molasses available in the market, we bring you two easy ways to prepare the sweetener at home. Let us find out how.

How to Make Molasses?

Commonly, molasses are probably either made out of sugarcane or sugar beets juice which is boiled till a point it becomes syrup. Once the syrup is made, sugar crystals are extracted from it and the dark viscous liquid that remains is known as molasses. Additionally, molasses can be made using sorghum, carob, pomegranate, and dates. However, we have probably the two most common and easy ways of making molasses at home for you. Take a look at the detailed recipes given below.

Close-up image of molasses in a bowl

How To Make Molasses

The dark and sweet secret ingredient that adds a distinct flavor to your favorite delicacy
4.34 from 6 votes
Print Pin Rate
Course: Condiment
Cuisine: European
Keyword: molasses
Appliance: Refrigerator, Hot plate
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 1 small jar


Molasses using sugarcane

  • 4 liters sugarcane juice (or sorghum juice)

Molasses using sugar beets

  • 4 kg sugar beets (finely chopped)
  • 2 cups of water


Molasses using sugarcane

  • Pour the sugarcane juice into a pot and bring it to a boil.
  • Lower the flame and let it boil for 6 hours. Keep stirring it in intervals. A green substance layer may form on the surface. Skim it using a large spoon.
  • You will either notice that the color of the molasses turns from green to yellow, or you'll observe that thick strands begin to appear at times. At this point, turn off the heat.
  • You may boil it for the second and third time, depending on the consistency and the type of molasses you desire. There are different kinds of molasses--light, dark, and blackstrap molasses. In the case of light molasses, it can be obtained in the first boil itself. Light molasses are thinner and sweeter to taste. On the other hand, dark molasses is obtained from the second boil. It is darker, thicker, stronger, and less sweet compared to light molasses. Another variant, known as the blackstrap molasses, is the thickest, darkest, and the least sweet out of the three, which is obtained on the third and final boil.
  • Once you are satisfied with the color and consistency, turn off the heat, remove the pot, and pour the molasses into an airtight container while it is still hot. In case you are pouring it in a glass container, make sure to heat the glass container first, else your container may break.
  • Store the molasses at room temperature in a cool and dry place for up to 18 months.
    A white bowl filled with molasses with a wooden spoon on a wooden table

Molasses using sugar beets

  • Put finely chopped sugar beets in a saucepan and cover it with water.
  • Put it on a stove and bring it to a boil. Keep stirring the mixture every 5 minutes to prevent the sugar beets from sticking to the saucepan.
  • Once the beets turn tender, turn off the heat and collect the beet water in a container while straining the content through a colander.
  • Pour the collected beet water into another saucepan and bring it to a boil until it turns into a thick syrup. You don't need to discard the sugar beets. It can be used in recipes like pork, fish, salads, or stored for later use.
  • Turn off the heat and let the mixture cool for about 30 minutes. The syrup should now have a good consistency.
    Pouring molasses from a bottle into a bowl
  • Pour it into an airtight glass jar and store it in the refrigerator.


The top layer of the molasses will crystallize over time and turn into sugar or beet sugar, depending on the ingredient it is prepared from. Remove, crush, and store it in another container for later use as a sweetener.

Connect With Us

If you have tried this recipe, we would love your feedback in the comments section below. And while we can’t taste it, we would love to see how it turned out! You can connect with us on Facebook or Instagram and tag your picture with #organicfactsrecipes. [1] [2]

Do you wish to share your winning recipes with us? Please click here and fill in the details to get started. [3]

DMCA.com Protection Status
About the Author

An alumnus of St. Xavier’s College, Mumbai, Komal is a quirky writer. She loves to add a touch of creativity to everything she does. She has a diverse background in teaching biology, working as an analyst, and freelancing as a content writer. There are only two ways she can express herself, first is words and second is dance.

Rate this article
Average rating 4.2 out of 5.0 based on 24 user(s).

More Recipes:

A wide bowl full of powdered brown sugar with a metal scoop

Ways to Soften Brown Sugar

There are ways to soften brown sugar, put the hardened sugar block in a microwave-safe bowl. Cover it with a damp paper towel. Warm it for 30 seconds to 1 minute. Read more!

Adding salts in foot bath water with foot soak materials in the background

3 Easy DIY Foot Soak Recipes With Healing Benefits

Epsom Salt Foot Soak. Fill a tub with enough warm water to cover your feet. Add 1/2 cup Epsom salt and a few drops of your favorite essential oil. Read more for the recipe.

A white-colored bowl filled with oyster sauce

Homemade Oyster Sauce Recipe

Oyster sauce is a thick, brown sauce with a sweet & salty, earthy flavor made of oysters. It is used as a popular condiment in Pan Asian cuisines & is full of umami. Read on.