Molasses is the dark heart of the cane, slow, mineral-rich, and unapologetically deep. What remains after sugar crystals are drawn away is not waste but essence: a viscous amber-to-black syrup carrying iron, potassium, and the quiet warmth of long reduction. Its flavor is bittersweet and earthy, with notes of caramel, treacle, and roasted depth that linger on the palate. Molasses brings grounding sweetness to both sweet and savory dishes, a reminder that refinement often leaves the most nourishi