Blackstrap molasses is another available sweetener substitute that I have been told might be good for diabetics. Blackstrap molasses is about two-thirds as sweet as refined sugar and has the consistency of a thick syrup.
Blackstrap molasses was a very common sweetener in the Americas before the 20th century.
In fact, blackstrap molasses was much more affordable than refined sugar in those days, because blackstrap molasses has been imported from the Caribbean Islands since the time of the first settlers.
Blackstrap molasses is a byproduct from the sugar making industry.
After sugar cane is harvested and stripped of its leaves, the juice is extracted—usually by cutting, crushing, or mashing—and boiled to help promote sugar crystallization.
The initial boiling session is called “first syrup.” This “first syrup” has the highest sugar content of each of the three different types of syrup that will be made before finally getting to our blackstrap molasses. Most of us know the first syrup as cane syrup, instead of molasses.
The second boiling session creates a “second molasses” that has a slightly bitter taste.
Finally, the same sugar cane juice is boiled a third time to make blackstrap molasses, a dark highly-concentrated molasses known for its robust, bittersweet flavor.