Celebrate National Molasses Bar Day with molasses which is a thick syrup made of sugarcane. Molasses is a little darker than honey in color. Origin of the word molasses has Portuguese roots. The Portuguese word is “melaco”, which comes from Latin and French word “mel’ which means honey.
Columbus introduced molasses to the West Indies and it was significant in colonial trade.
The richness, flavor and quality of molasses are dependent on the maturity of the sugarcane and the way it was extracted from the sugarcane and boiled to form thick sticky syrup.
For over five centuries molasses has been used to sweeten sauces, baked beans, toffee, molasses bars, fruitcakes, gingerbread and many other foods. Molasses has a distinctive rich flavor that can be spiced up with hot peppers to give your dish an extra kick.
In the Middle East molasses comes from several sources such as grapes, dates, pomegranates and mulberries.
Although molasses is made from sugarcane, it does have some health benefits, such as it is a great source of B6 vitamins, magnesium and potassium. It is also low in saturated fat, cholesterol and sodium.
In England when molasses was put in candy, it was automatically called toffee.
The South started making molasses bars and it gain popularity. Molasses bar is a moist chewy cake sort of like brownie texture.
Molasses bars consist of spices such as nutmeg, cinnamon, gloves and ginger (the flavor is almost like a spice cake).
Molasses bars were so much in demand that is why we have a “day” for them; on February 8, we celebrate National Molasses Bar Day.
Celebrate National Molasses Bar Day with your favorite recipe or use the one below.
• 1/2 cup butter
• 1 cup brown sugar
• 1 egg, slightly beaten
• 1/4 cup molasses
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/2 cup hot coffee
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• ½ cup of dried fruit cherries or raisin (optional)
1. In a bowl cream together the butter and sugar; add egg, beat well.
2. In separate bowl add molasses, salt, cinnamon, and ginger; stir to blend thoroughly.
3. Add part of the coffee and stir.
4. In another bowl sift flour, baking soda and salt
5. Stir half into the creamed mixture, mixing well.
6. Add the remaining coffee, followed by remaining flour, folding after each addition. *Add dried fruits if you like.
7. Spread batter into a greased and floured 9-inch square baking pan. Bake at 350° for about 25 minutes, or until a fork or cake tester inserted in center comes out clean.
*Note if you want the cake a little moister remove 2-3 minutes before as cake continues to cook even after it is removed from the oven.
• 1/4 cup butter
• 2 cups confectioners' sugar
• 2 tablespoons cold, brewed coffee
1. Combine butter, confectioners' sugar and cold coffee in a bowl; beat until smooth.
2. Frost bars while warm. However wait to cut bars until cool so they don’t break.