Molasses

Molasses is the thick, dark syrup left over after sugar is extracted and refined from sugarcane or sugar beets, and it carries a robust, slightly bitter, almost smoky sweetness that plain sugar does not have. It is a defining ingredient in gingerbread, molasses cookies, baked beans, and barbecue sauce, and it also shows up in marinades and glazes for pork and ham where its thickness helps it cling to the meat as it caramelizes. Blackstrap molasses, the most processed and darkest form, has the strongest, most bitter flavor and is used more sparingly than lighter grades, while lighter grades are milder and closer to a simple sweetener.

Molasses is used by the tablespoon or cup in recipes rather than eaten on its own, and a cup serving weighs 337 grams. Per 100 grams it has 290 calories and 74.7 grams of sugar, but it stands out among sweeteners for the minerals it carries: 58% of the Daily Value for magnesium, 31% for potassium, 26% for iron, and 16% for calcium per 100 grams. Store it tightly sealed in the pantry; it does not need refrigeration and keeps for a long time thanks to its high sugar content. If it thickens too much to pour easily in a cold kitchen, a brief warm-water bath around the jar loosens it back up.