18 Delicious Molasses Recipes Sweet and Savory

Ever find yourself staring at that bottle of molasses in your pantry, wondering how to put its rich, deep flavor to good use beyond the usual gingerbread or baked beans? You’re in luck! Our roundup of 18 Delicious Molasses Recipes—spanning sweet treats to savory delights—is here to inspire your next kitchen adventure. Whether you’re baking, glazing, or marinating, these recipes promise to transform your meals with a touch of molasses magic. Let’s dive in!

Molasses Glazed Ham

Molasses glazed ham transforms your dinner table into a sweet and savory masterpiece. Make it once, and it’ll steal the spotlight every holiday.

Ingredients

• 1 (8-10 lb) fully cooked bone-in ham
• 1 cup dark, robust molasses
• 1/2 cup packed light brown sugar, with a hint of caramel
• 1/4 cup Dijon mustard, tangy and smooth
• 2 tbsp apple cider vinegar, for a bright acidity
• 1 tsp ground cloves, warm and aromatic
• 1/2 tsp ground cinnamon, sweet and spicy

Instructions

1. Preheat your oven to 325°F. Place the ham on a rack in a roasting pan, fat side up.
2. Score the ham in a diamond pattern, about 1/4-inch deep, to let the glaze penetrate.
3. In a saucepan over medium heat, whisk together molasses, brown sugar, Dijon mustard, apple cider vinegar, ground cloves, and cinnamon until smooth and bubbly, about 3 minutes. Tip: Let the glaze cool slightly to thicken for easier application.
4. Brush half of the glaze over the ham, ensuring it gets into the scored lines.
5. Bake the ham, uncovered, for 1 hour and 30 minutes, basting with the remaining glaze every 30 minutes. Tip: Use a meat thermometer to check the internal temperature reaches 140°F.
6. Let the ham rest for 15 minutes before slicing to allow the juices to redistribute. Tip: Cover loosely with foil to keep warm.

Rich with a sticky-sweet crust and tender, juicy meat, this ham pairs perfectly with sharp cheddar scalloped potatoes or a crisp apple slaw. Serve it warm, and watch it disappear.

Gingerbread Cookies with Molasses

Drop everything—these gingerbread cookies with molasses are your next baking obsession. Bold spices, deep molasses, and a soft-chewy texture make them irresistible.

Ingredients

• 3 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, for the perfect rise
• 1/2 tsp salt, to balance sweetness
• 2 tsp ground ginger, for that warm kick
• 1 tsp ground cinnamon, adding cozy depth
• 1/4 tsp ground cloves, for a hint of spice
• 3/4 cup unsalted butter, softened to room temperature
• 3/4 cup dark brown sugar, packed for richness
• 1 large egg, farm-fresh and beaten
• 1/2 cup molasses, dark and robust
• 1 tsp pure vanilla extract, for aromatic sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, salt, ginger, cinnamon, and cloves until well combined.
3. In a large bowl, beat the softened butter and dark brown sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Add the beaten egg, molasses, and vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients to the wet ingredients, stirring just until the dough comes together—avoid overmixing.
6. Divide the dough in half, wrap each portion in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up.
7. On a lightly floured surface, roll out one portion of the dough to 1/4-inch thickness. Use cookie cutters to cut into desired shapes.
8. Place the cutouts on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 8-10 minutes, or until the edges are just set but the centers are still soft. Let cool on the baking sheets for 5 minutes before transferring to wire racks.

Roll these cookies in sparkling sugar before baking for extra crunch, or drizzle with a simple icing for festive flair. The molasses gives them a deep, caramel-like flavor, while the spices pack a punch—perfect with a cold glass of milk or a hot cup of coffee.

Molasses BBQ Sauce

Now, let’s dive into making a Molasses BBQ Sauce that’ll steal the show at your next cookout. Bold, smoky, and just the right touch of sweet—this sauce is a game-changer.

Ingredients

• 1 cup robust, unsulphured molasses
• 1/2 cup tangy apple cider vinegar
• 1/4 cup smoky, high-quality ketchup
• 2 tbsp sharp, freshly grated ginger
• 1 tbsp fiery, ground cayenne pepper
• 1 tsp coarse, flaky sea salt
• 1/2 tsp freshly cracked black pepper

Instructions

1. In a medium saucepan, combine the molasses, apple cider vinegar, and ketchup over medium heat. Stir until the mixture is smooth and begins to simmer lightly.
2. Add the freshly grated ginger, ground cayenne pepper, sea salt, and black pepper to the saucepan. Stir well to integrate all the flavors.
3. Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally to prevent sticking. The sauce should thicken slightly but remain pourable.
4. Remove the saucepan from the heat and let the sauce cool for 10 minutes. It will continue to thicken as it cools.
5. Once cooled, taste the sauce and adjust the seasoning if necessary, though the flavors should be perfectly balanced between sweet, tangy, and spicy.

Silky with a deep, complex flavor profile, this Molasses BBQ Sauce clings beautifully to ribs or can be brushed onto grilled veggies for a smoky-sweet kick. Try it as a bold dipping sauce for crispy sweet potato fries.

Boston Baked Beans with Molasses

Ready to dive into a classic that’s all about depth and comfort? These Boston Baked Beans with Molasses transform humble ingredients into a smoky, sweet masterpiece. Let’s get cooking.

Ingredients

• 2 cups dried navy beans, soaked overnight for creaminess
• 1/2 cup thick-cut bacon, diced into smoky lardons
• 1/4 cup pure maple syrup, for a deep, woodsy sweetness
• 1/4 cup unsulphured molasses, rich and robust
• 1 small yellow onion, finely diced for a sharp bite
• 1 tbsp Dijon mustard, for a tangy kick
• 1 tsp kosher salt, to enhance all flavors
• 1/2 tsp freshly ground black pepper, for a subtle heat
• 4 cups water, to simmer everything to perfection

Instructions

1. Preheat your oven to 300°F (150°C) for slow, even cooking.
2. In a large Dutch oven, cook the diced bacon over medium heat until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add the finely diced onion to the bacon and cook until translucent, about 3 minutes, stirring occasionally.
4. Drain the soaked navy beans and add them to the pot along with maple syrup, molasses, Dijon mustard, salt, and black pepper. Pour in the water to cover.
5. Bring the mixture to a simmer on the stove, then cover and transfer to the preheated oven. Tip: Check after 1 hour to ensure the beans are submerged; add more water if needed.
6. Bake for 4 to 5 hours, until the beans are tender and the sauce is thick and glossy. Tip: The longer it cooks, the deeper the flavors meld.

When done, these beans boast a velvety texture with a balance of smoky, sweet, and tangy notes. Serve them piping hot with crusty bread or as a bold side to grilled meats.

Molasses Cornbread

Venture into the heart of Southern comfort with this Molasses Cornbread—**bold, sweet, and irresistibly moist**. Perfect for pairing with chili or slathering with butter, it’s a game-changer for your bread basket.

Ingredients

• 1 cup stone-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup dark molasses, robust and sticky
• 1/4 cup granulated sugar, fine and sweet
• 1 tbsp baking powder, fresh and active
• 1/2 tsp sea salt, coarse and flaky
• 1 cup buttermilk, tangy and thick
• 1 large egg, farm-fresh and beaten
• 1/4 cup unsalted butter, melted and golden

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch cast-iron skillet with a thin layer of butter.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until fully combined.
3. In a separate bowl, mix the buttermilk, egg, and molasses until smooth. Tip: Warm the molasses slightly for easier mixing.
4. Pour the wet ingredients into the dry ingredients, stirring just until incorporated. Avoid overmixing to keep the bread tender.
5. Fold in the melted butter until the batter is glossy and uniform. Tip: Let the batter rest for 10 minutes for fluffier cornbread.
6. Transfer the batter to the prepared skillet, smoothing the top with a spatula.
7. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: For a crispier crust, place the skillet under the broiler for the last 2 minutes.

Serve this Molasses Cornbread warm, where its crumb is tender and the molasses lends a deep, caramelized sweetness. Slice it thick for a hearty side or drizzle with honey for a decadent breakfast treat.

Pumpkin Pie with Molasses

Hit the fall flavors hard with this twist on a classic. Creamy pumpkin meets deep, dark molasses for a pie that’s all about bold contrasts.

Ingredients

• 1 15-oz can of velvety pumpkin puree
• 3/4 cup of dark, robust molasses
• 1/2 cup of granulated sugar, fine as silk
• 1 1/2 tsp of fragrant ground cinnamon
• 1/2 tsp of freshly grated nutmeg
• 1/4 tsp of pungent ground cloves
• 1/2 tsp of flaky sea salt
• 2 large farm-fresh eggs, beaten
• 1 cup of heavy cream, luxuriously thick
• 1 unbaked 9-inch pie crust, chilled and ready

Instructions

1. Preheat your oven to 425°F—no guessing, just precision.
2. In a large bowl, whisk together the pumpkin puree and molasses until smooth. Tip: A stand mixer saves time and elbow grease.
3. Add the sugar, cinnamon, nutmeg, cloves, and salt. Mix until the spices bloom and the sugar dissolves.
4. Beat in the eggs one at a time, ensuring each is fully incorporated for a silky texture.
5. Gently stir in the heavy cream until the mixture is homogenous. Tip: Fold, don’t whisk, to keep it light.
6. Pour the filling into the chilled pie crust. Tip: Use a pie shield or foil to protect the edges from burning.
7. Bake at 425°F for 15 minutes, then reduce the heat to 350°F and bake for another 40-50 minutes. The pie is done when the center jiggles slightly but is set.
8. Cool on a wire rack for at least 2 hours before slicing. Patience pays off with clean cuts.

Expect a custard that’s lush with a whisper of spice, and a crust that shatters at the touch. Serve it warm with a dollop of bourbon-spiked whipped cream for an extra kick.

Molasses Spice Cake

Yearning for a dessert that packs a punch? This molasses spice cake is your ticket to flavor town—bold, moist, and spiced to perfection.

Ingredients

• 1 cup robust molasses
• 1/2 cup creamy unsalted butter, softened
• 1 cup granulated sugar
• 2 large farm-fresh eggs
• 2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 cup boiling water

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan with butter and dust with flour to prevent sticking.
2. In a large bowl, beat together the molasses, softened butter, and sugar until light and fluffy. Tip: Ensure the butter is at room temperature for a smoother mix.
3. Add the eggs one at a time, beating well after each addition to incorporate air into the batter.
4. In a separate bowl, whisk together the sifted flour, baking soda, ginger, cinnamon, and cloves for an even spice distribution.
5. Gradually add the dry ingredients to the wet mixture, alternating with the boiling water, starting and ending with the dry ingredients. Tip: Adding boiling water enhances the molasses flavor.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream to balance the deep molasses and spice flavors. The texture? Think moist, dense, and utterly satisfying—perfect for those who love a cake with character.

Molasses Pulled Pork

Yield to the deep, smoky allure of molasses pulled pork—a dish that marries the boldness of barbecue with the sweet, sticky embrace of molasses. Perfect for slathering on buns or piling high atop a crisp salad.

Ingredients

• 3 lbs boneless pork shoulder, trimmed of excess fat
• 1 cup dark, robust molasses
• 1/2 cup apple cider vinegar, with a tangy kick
• 1/4 cup ketchup, for a touch of sweetness
• 2 tbsp smoked paprika, for a deep, woodsy flavor
• 1 tbsp garlic powder, finely ground
• 1 tbsp onion powder, for a subtle sharpness
• 1 tsp cayenne pepper, for a hint of heat
• 1 tsp sea salt, coarse and crunchy
• 1/2 tsp freshly ground black pepper, for a mild spice
• 1 cup chicken broth, rich and savory

Instructions

1. Preheat your oven to 300°F (150°C) to ensure a slow, even cook.
2. In a large bowl, whisk together molasses, apple cider vinegar, ketchup, smoked paprika, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper until fully combined.
3. Place the pork shoulder in a heavy-duty roasting pan and pour the molasses mixture over it, turning to coat all sides evenly.
4. Add chicken broth to the pan, covering the bottom to prevent drying out.
5. Cover the pan tightly with aluminum foil and roast for 4 hours, until the pork is fork-tender. Tip: Resist the urge to peek; keeping the foil sealed traps moisture.
6. Remove the pork from the oven and let it rest, covered, for 20 minutes. This allows the juices to redistribute.
7. Using two forks, shred the pork directly in the pan, mixing it with the rich, reduced sauce. Tip: For extra flavor, skim off any excess fat from the sauce before shredding.
8. Serve the pulled pork on toasted buns with a side of coleslaw for crunch. Tip: Leftovers make an incredible filling for tacos or quesadillas.

Succulent and richly flavored, this molasses pulled pork falls apart at the slightest touch, its sauce glossy and deeply caramelized. Try it layered in a grilled cheese for a decadent twist.

Molasses Granola Bars

Yield to your cravings with these Molasses Granola Bars—chewy, packed with flavor, and just sweet enough to hit the spot without the guilt.

Ingredients

• 2 cups old-fashioned rolled oats (toasty and golden)
• 1/2 cup creamy almond butter (rich and smooth)
• 1/3 cup molasses (dark, robust flavor)
• 1/4 cup honey (golden and sticky)
• 1/2 tsp vanilla extract (pure and fragrant)
• 1/4 tsp sea salt (fine and crunchy)
• 1/2 cup chopped almonds (toasty and nutty)
• 1/4 cup mini chocolate chips (melty and sweet)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, combine the old-fashioned rolled oats and chopped almonds, mixing well to distribute evenly.
3. In a small saucepan over low heat, warm the almond butter, molasses, and honey until the mixture is smooth and easily stirred, about 3 minutes. Remove from heat and stir in the vanilla extract and sea salt.
4. Pour the warm liquid mixture over the oats and almonds, stirring until every piece is thoroughly coated.
5. Transfer the mixture to the prepared baking pan, pressing down firmly with the back of a spoon to create an even layer.
6. Sprinkle the mini chocolate chips evenly over the top, gently pressing them into the surface.
7. Bake for 15 minutes, or until the edges are just starting to pull away from the sides of the pan.
8. Allow the granola bars to cool completely in the pan before lifting out using the parchment overhang and cutting into bars.

With a perfect balance of chew and crunch, these bars are a testament to the magic of molasses. Try drizzling with extra almond butter for a decadent twist or packing them for your next adventure—they’re as versatile as they are delicious.

Molasses Roasted Carrots

Kick your side dish game up a notch with these Molasses Roasted Carrots—sweet, smoky, and utterly addictive.

Ingredients

• 1 lb fresh, crisp carrots, halved lengthwise
• 2 tbsp rich, dark molasses
• 1 tbsp high-quality extra virgin olive oil
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F (200°C) to ensure a perfectly roasted texture.
2. In a large bowl, whisk together the molasses, olive oil, sea salt, black pepper, smoked paprika, and minced garlic until fully combined.
3. Add the halved carrots to the bowl and toss until each piece is evenly coated with the molasses mixture.
4. Spread the carrots in a single layer on a baking sheet, ensuring they’re not overcrowded for even roasting.
5. Roast in the preheated oven for 25 minutes, flipping halfway through, until the carrots are tender and caramelized.
6. Remove from the oven and let them rest for 5 minutes to allow the flavors to meld together beautifully.

Amazingly tender with a sticky-sweet glaze, these carrots are a showstopper. Serve them atop a creamy hummus or alongside a juicy grilled steak for a meal that’s anything but ordinary.

Molasses and Mustard Glazed Chicken

Get ready to transform your chicken game with this sticky, sweet, and tangy masterpiece that’s begging to be devoured.

Ingredients

• 1.5 lbs of skin-on, bone-in chicken thighs (for juicy, flavorful bites)
• 1/4 cup of robust molasses (for deep, caramelized sweetness)
• 2 tbsp of sharp Dijon mustard (for a tangy kick)
• 1 tbsp of smooth apple cider vinegar (to balance the richness)
• 1 tsp of smoked paprika (for a hint of warmth)
• 1/2 tsp of coarse sea salt (to enhance all flavors)
• 1/4 tsp of freshly cracked black pepper (for a subtle heat)
• 2 cloves of minced garlic (for aromatic depth)
• 1 tbsp of extra virgin olive oil (for a silky glaze)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. In a bowl, whisk together molasses, Dijon mustard, apple cider vinegar, smoked paprika, salt, pepper, and minced garlic until smooth. Tip: Let the sauce sit for 5 minutes to meld flavors.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 4-5 minutes until golden. Flip and sear for another 3 minutes. Tip: Don’t overcrowd the skillet to get a perfect sear.
4. Brush the chicken generously with the molasses-mustard glaze. Transfer the skillet to the oven and bake for 20 minutes. Tip: Baste halfway through for extra gloss.
5. Remove from oven and let rest for 5 minutes before serving. The glaze will thicken as it cools.

Here’s the deal: The chicken emerges with a crackly, caramelized crust and tender, juicy meat beneath. Serve it over a bed of creamy polenta or alongside crisp roasted veggies for a meal that’s anything but basic.

Molasses Pecan Pie

Get ready to dive into a slice of heaven with this Molasses Pecan Pie—**bold**, **sticky**, and **unapologetically sweet**.

Ingredients

• 1 9-inch unbaked pie crust, flaky and buttery
• 1 cup dark molasses, thick and robust
• 3 large eggs, farm-fresh and room temperature
• 1/2 cup granulated sugar, fine and sparkling
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, aromatic and smooth
• 1 1/2 cups pecan halves, toasted and crunchy
• 1/4 tsp sea salt, flaky and mineral-rich

Instructions

1. Preheat your oven to 350°F (175°C) to ensure a perfectly baked crust.
2. Roll out the pie crust and press it into a 9-inch pie dish, trimming any excess edges for a clean look.
3. In a large bowl, whisk together the molasses, eggs, sugar, melted butter, vanilla extract, and sea salt until smooth.
4. Stir in the pecan halves, ensuring they’re evenly coated with the molasses mixture.
5. Pour the filling into the prepared pie crust, spreading the pecans evenly with a spatula.
6. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted in the center should come out clean.
7. Let the pie cool on a wire rack for at least 2 hours to allow the filling to firm up.

Absolutely irresistible, this pie boasts a **gooey center** and a **crisp pecan topping**. Serve it warm with a scoop of vanilla ice cream for a contrast of temperatures and textures.

Molasses Sweet Potato Casserole

Unleash the ultimate comfort food twist with this Molasses Sweet Potato Casserole—**bold flavors**, **creamy texture**, and a **caramelized top** that’ll steal the show at any table.

Ingredients

– 3 cups mashed, roasted sweet potatoes (velvety smooth)
– 1/2 cup dark molasses (deep, rich flavor)
– 1/4 cup unsalted butter (melted, creamy)
– 1/2 cup heavy cream (luxuriously thick)
– 2 large eggs (farm-fresh, beaten)
– 1 tsp vanilla extract (pure, aromatic)
– 1/2 tsp salt (fine, sea salt)
– 1/4 tsp ground cinnamon (warm, spicy)
– 1/4 tsp ground nutmeg (earthy, sweet)
– 1 cup pecans (toasted, crunchy)
– 1/2 cup brown sugar (packed, caramel-like)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
2. In a large bowl, combine the mashed sweet potatoes, molasses, melted butter, heavy cream, beaten eggs, vanilla extract, salt, cinnamon, and nutmeg. Mix until **smooth and fully incorporated**.
3. Pour the mixture into the prepared baking dish, spreading it **evenly** with a spatula.
4. In a small bowl, mix the toasted pecans and brown sugar. Sprinkle this topping **generously** over the sweet potato mixture.
5. Bake for 25-30 minutes, or until the edges are **bubbly** and the topping is **golden and crisp**.
6. Let the casserole cool for 10 minutes before serving to allow the flavors to **meld together**.
**Tip:** For an extra caramelized top, broil for the last 2 minutes of baking.
**Tip:** Ensure all ingredients are at room temperature to avoid a lumpy mixture.
**Tip:** Toast the pecans beforehand to enhance their nutty flavor.
Melt-in-your-mouth sweet potatoes meet a crunchy, sugary pecan topping in this casserole. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an **irresistible** dessert twist.

Molasses Oatmeal Bread

Unleash the cozy vibes with this Molasses Oatmeal Bread—**bold** flavors, **hearty** texture, and a **hint** of sweetness that’ll make your kitchen smell like a bakery.

Ingredients

• 1 cup old-fashioned rolled oats, toasted for nutty depth
• 1 1/2 cups warm water (110°F), for perfect yeast activation
• 2 tbsp unsalted butter, melted and slightly cooled
• 1/4 cup molasses, dark and robust
• 2 1/4 tsp active dry yeast, fresh and foamy
• 3 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt, for balanced flavor
• 1 tbsp honey, for a glossy finish

Instructions

1. In a large bowl, combine the warm water, molasses, and yeast. Let sit for 5 minutes until foamy.
2. Stir in the melted butter and toasted oats, mixing until fully incorporated.
3. Gradually add the flour and salt, stirring until a shaggy dough forms.
4. Turn the dough onto a floured surface and knead for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough, shape into a loaf, and place in a greased 9×5-inch loaf pan.
7. Cover and let rise again for 30 minutes until the dough crests the pan.
8. Preheat the oven to 375°F. Brush the loaf with honey for a shiny crust.
9. Bake for 30-35 minutes until the top is deep golden and the loaf sounds hollow when tapped.
10. Cool on a wire rack for at least 20 minutes before slicing.

Crave-worthy with a **chewy** crumb and **caramelized** crust, this bread is a dream toasted with butter or as the base for a next-level PB&J.

Molasses Braised Beef

Viral on every foodie’s feed, this Molasses Braised Beef transforms your dinner into a sticky, savory dream. Bold flavors meet slow cooking for a fork-tender masterpiece.

Ingredients

• 2 lbs beef chuck roast, cut into 2-inch cubes
• 1/4 cup rich, dark molasses
• 2 tbsp high-quality olive oil
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 cups beef stock, low-sodium
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Preheat your oven to 325°F. Pat the beef cubes dry with paper towels to ensure a perfect sear.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef cubes in batches until deeply browned on all sides, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot to avoid steaming the meat.
3. Remove the beef and set aside. In the same pot, sauté the onion until translucent, about 5 minutes. Add garlic and cook for 1 more minute until fragrant.
4. Stir in the molasses, beef stock, apple cider vinegar, smoked paprika, black pepper, and sea salt. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Return the beef to the pot. Cover and transfer to the oven. Braise for 2.5 hours, or until the beef is fork-tender. Tip: Check halfway through to ensure the liquid is at a gentle simmer; adjust oven temperature if needed.
6. Once done, remove from the oven and let rest for 10 minutes. Skim off any excess fat from the surface. Tip: For a thicker sauce, simmer the liquid on the stove for a few minutes before serving.

Tender chunks of beef soak up the molasses’ deep sweetness, balanced by the smoky paprika and tangy vinegar. Serve over creamy mashed potatoes or polenta for the ultimate comfort meal.

Molasses Apple Crisp

Let’s dive into a dessert that’s all about cozy vibes and bold flavors. This Molasses Apple Crisp is your go-to for a quick, delicious treat that screams comfort.

Ingredients

• 4 cups thinly sliced, crisp Honeycrisp apples
• 1/2 cup packed, dark brown sugar
• 1/4 cup robust molasses
• 1 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup cold, cubed unsalted butter
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, toss the sliced apples with brown sugar, molasses, lemon juice, cinnamon, and nutmeg until evenly coated. Spread into the prepared dish.
3. Tip: For extra flavor, let the apple mixture sit for 10 minutes before baking to meld the flavors.
4. In another bowl, combine oats, flour, granulated sugar, and salt. Add the cold butter cubes and use your fingers to mix until crumbly.
5. Sprinkle the oat mixture evenly over the apples, covering them completely.
6. Tip: For a golden top, press the topping lightly into the apples before baking.
7. Bake for 35-40 minutes, or until the topping is golden and the apples are bubbly.
8. Tip: Let it cool for 10 minutes before serving to allow the juices to thicken slightly.

Absolutely irresistible when served warm, the crisp offers a perfect contrast between the tender, spiced apples and the crunchy, buttery topping. Try it with a scoop of vanilla ice cream for an extra decadent touch.

Molasses Pancakes

Kickstart your morning with these Molasses Pancakes—fluffy, golden stacks drenched in deep, caramel-like sweetness. Perfect for those who dare to breakfast boldly.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tbsp baking powder, for that perfect rise
• 1/4 cup molasses, rich and velvety
• 1 cup buttermilk, tangy and creamy
• 1 large egg, farm-fresh and golden
• 2 tbsp unsalted butter, melted and slightly cooled
• 1/2 tsp salt, to balance the sweetness

Instructions

1. In a large bowl, whisk together the sifted flour, baking powder, and salt until well combined.
2. In another bowl, beat the egg lightly, then stir in the buttermilk, molasses, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients. Gently fold until just combined; lumps are okay for tender pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
7. Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven.

Get ready to dive into pancakes that are irresistibly soft with a hint of molasses depth. Serve them stacked high with a drizzle of extra molasses or a dollop of whipped cream for an extra indulgent twist.

Molasses Rum Cocktail

Spice up your evening with this Molasses Rum Cocktail—bold flavors meet smooth sips in under five minutes.

Ingredients

• 2 oz dark, spiced rum
• 1 tbsp thick, robust molasses
• 1/2 cup sparkling ginger beer, chilled
• 1/2 lime, freshly squeezed
• Ice cubes, crystal clear and cracked
• 1 sprig of mint, vibrant and fresh

Instructions

1. In a cocktail shaker, combine the dark, spiced rum and thick, robust molasses. Shake vigorously for 15 seconds to fully integrate the molasses.
2. Fill a highball glass to the brim with crystal clear, cracked ice cubes.
3. Strain the rum and molasses mixture over the ice, ensuring an even pour.
4. Top with 1/2 cup of chilled, sparkling ginger beer, gently stirring to combine.
5. Squeeze in the juice of 1/2 a freshly cut lime, dropping the spent shell into the glass for garnish.
6. Garnish with a vibrant, fresh sprig of mint by lightly clapping it between your hands to release its aroma before placing it on top.

Yield a cocktail that’s a symphony of sweet, spicy, and refreshingly tart. Perfect for sipping under the stars or as a bold finish to your dinner party.

Conclusion

Delightful as they are diverse, these 18 molasses recipes offer something for every taste, from sweet treats to savory dishes. We hope this collection inspires your next kitchen adventure. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and pin this article on Pinterest to spread the molasses magic!