The jar of Grandma’s isn’t just for winter baking.

It’s what gives crispy gingersnaps their deep amber shade and caramelized flavor. But molasses, the syrup that remains when you separate sugar crystals from boiled sugarcane juice, isn’t just for winter baking. Use it to sweeten cocktails or add depth to roasted sweet potatoes. It’s also the perfect complement to coffee in tiramisu. Look for mild, unsulfured varieties and avoid blackstrap, which can have an overpowering flavor. Coat measuring cups and spoons with nonstick cooking spray to help the syrup slide out with ease.

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