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.
Molasses-Spiced Spiked Cider
This cider is slightly sweet and tangy from the molasses, but filled with warm spice thanks to ginger and cinnamon. Serve on a cool fall night after dinner with a cinnamon stick in every cup.
Get the recipe: Molasses-Spiced Spiked Cider
Molasses-and-Chile Roasted Sweet Potatoes
These satisfying wedges are slightly charred on the outside and deliciously creamy in the center. Look for sweet potatoes that are firm without bruises for best results. Serve with grilled steak for a simple weeknight dinner.
Get the recipe: Molasses-and-Chile Roasted Sweet Potatoes
If you always order tiramisu off the dessert menu, you’ve got to try your hand at this easy at-home version. Coffee-soaked ladyfingers are layered between a fluffy molasses-spiked mascarpone mixture to create a creamy, decadent dessert. Dust with cocoa powder just before serving.
Get the recipe: Molasses Tiramisu