Dark molasses comes from a second boiling and is darker, thicker, and less sweet than light or regular molasses. Its flavor dominates, so you must be careful when you cook with it.

From light to blackstrap, sulfured to unsulfured, the large variety of molasses options can be confusing. And one type will make your treats "frankly inedible." ...

Medium Or Dark Molasses The second boil results in medium or dark molasses, which has a deeper hue and a more robust flavor. “This is ultimately my first choice of molasses,” Bourdon said.

1. Set the oven at 350 degrees. Line 2 large baking sheets with parchment paper. 2. In a bowl large enough to hold all the ingredients, whisk the flour, ground ginger, cinnamon, cloves, allspice ...