Molasses in place of Brown Sugar

**Goldberg** · 5th August 2013

I have been into my dry rubs recently (not that rubbing!) and have a load of spices/dry ingredients.
What I hate is throwing things away... One recipe needed molasses so I bought a bag (dry not liquid).

Question is can I use it in place of Brown Sugar? Google is not very clear so I thought I would ask the experts

So, I need to knock up some of my favourite dry rub, the base is Brown Sugar which I am now clean out of. What is the ratio to substitute it? Do I mix it with White Sugar?

Cheers Chef's

**QfanatiQ** · 5th August 2013

You can, but from what I have read, it is not a like for like quantity if using instead of sugar. So 2tbl spoons sugar, would be more molasses, if you want the same(ish) sweetness.

I suggest, if you have a recipe you are familiar with, you can play about that way. Instead of using it in something that requires Brown Sugar that you have not made before.

----
What about, pork belly, stuffed with Brambly Apples, Apprictos, Prunes, garlic, rosemary and a decent amount of molasses and breadcrumbs. Oven at 160 for about 4 hours, rubbing (with heavy duty rubber gloves) olive oil into the scored skin. at end, turn up to 180, to get finally crisp and chew of the crackling. The meat with be fruity and fresh, moist and falling apart. Do it on a high rack so the fat is not in contact with meat.

IF it lasts, then wrap well in foil (not cling film) leaving on side overnight and it will be wonderful cold.

Perhaps wrong time of year for that. Wonderful with baked sweet potato and Butter nut squash (cut into 1/4s before putting in oven).

If you ever do try that. Be prepared for an epic oven clean!

Q

**blaggard** · 5th August 2013

Better to mix molasses sugar with demerara sugar. .

**Goldberg** · 5th August 2013

I read white sugar too.

It's for a dry rub so will have a play.
Could be something I add to the rub mix as and when I need it

**blacksheep** · 1st September 2013

Molasses was what was left over after sugar refiners had removed what they were after 1st boil was for sugar, second molasses and a lot less sugar in it. So yeah, in theory a little extra sugar would do or use it in baking?