Does anyone know another name for the ingredient called Molassis?

Question

I am an American living in the UK wanting to bake an Oatmeal Cake from an American receipe that calls for Molassis. However, no one in the UK that I've spoken to (including Asda) has ever heard of Molassis. I'm wondering if there is another name for it here. Please help.

Answer 1

I'm glad you asked this question, because I learned something in the process of answering it. We had been reading a book that mentioned treacle ... I didn't know what it was, but learned today it's another word for molasses.

Here is what I've found as far as a substitute:

molasses = treacle Pronunciation: muh-LASS-sis Equivalents: One cup = 8 ounces Notes: Sugar is made by extracting juice from sugar cane or sugar beets, boiling them, and then extracting the sugar crystals. Molasses is the thick, syrupy residue that's left behind in the vats. It has a sweet, distinctive flavor, and it's a traditional ingredient in such things as gingerbread, baked beans, rye bread, and shoofly pie. There are several different varieties. Light molasses = sweet molasses = mild molasses = Barbados molasses is taken from the first boiling. It's the sweetest and mildest, and is often used as a pancake syrup or a sweetener for beverages. Dark molasses = full molasses = full-flavored molasses is left behind after the juices are boiled a second time. It's less sweet but more flavorful than light molasses, and it's a good choice if a recipe simply calls for molasses. Blackstrap molasses comes from the third and final boiling. It's too strong and bitter for most recipes, and it's mostly consumed for its alleged nutritional benefits. Most of the molasses sold in supermarkets is unsulfured. Sulfured molasses has sulfur dioxide added as a preservative, and isn't as mild and sweet as unsulfured molasses. Food grade molasses is almost always made from sugar cane. Sugar beet molasses is very bitter and is mostly used as cattle feed or as a medium for growing yeast. When measuring molasses, grease the cup and utensils to keep molasses from sticking. If your molasses crystallizes while being stored, heat it gently to dissolve the crystals. After opening, you can store molasses in your cupboard. Substitutes: dark corn syrup OR maple syrup (works well in gingerbread cookies) OR honey OR barley malt syrup (weaker flavor; use 1/3 less) OR brown sugar (Substitute 1.5 cups brown sugar for every 1 cup molasses)

Answer 2

My recipe for oatmeal cake doesn't call for molasses.
Oatmeal Cake
1 1/2 cups water
1 cup oatmeal
1/2 cup shortening
2 eggs
1 cup brown sugar
1 up white sugar
1 1/2 cup all purpose flour
1 Tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
Combine the first three ingredients and let set for 15 minutes.
Combine with the rest of the ingredients and mix well. Bake 30-35 minutes at 325 in a 9X12 oblong pan
Topping
1/4 cup melted butter
1/2 cup brown sugar
1 tsp. vanilla
1 1/2 cup coconut
1/4 cup cream or milk
1 cup chopped nuts
Mix together and spread on cake. Broil till brown.

Answer 3

Wow- I live in Poland and have the vary same issue. Finally I had my Mom in the USA mail me some. I did research on the net and found no real good substitute available here. In the UK they have something called black treacle that is supposed to be like black strap molasses, and would thus be strong and bitter. Barley malt syrup is supposed to taste a bit like molasses. Sorghum tastes a bit like molasses, but is sweater.

Another ingredient I couldn't find here is cream of tartar - had mom mail me some of that too.

Good luck in your baking. My all time favorite cookie is chewy molasses.

Answer 4

I checked on dictionary.com and couldn't find any substitute words, but did find this info:
"A thick syrup produced in refining raw sugar and ranging from light to dark brown in color."
Also found this on Wikipedia:
"Cane molasses is a common ingredient in baking, often used in baked goods such as gingerbread cookies. There are a number of substitions that can be made for molasses; for a cup of molasses the following may be used 1 cup honey or 3/4 cup firmly packed brown sugar, or 1 cup dark corn syrup or 1 cup pure maple syrup."

Hope that helped.

Answer 5

As most everyone else has said, you can try asking for treacle -- it's the same thing.

However, if you're still can't find it and left in a bind, here are a few substitutes you can use in your recipe:

Dark corn syrup OR maple syrup (works well in gingerbread cookies) OR honey OR barley malt syrup (weaker flavor; use 1/3 less) OR brown sugar (Substitute 1.5 cups brown sugar for every 1 cup molasses).

Good luck!

Answer 6

Dark treacle is a common substitution for molasses. Since brown sugar is made from sugar with molasses added, brown sugar can be a substitute if plain sugar can be removed from the recipe. One cup of dark brown sugar contains one cup of sugar plus 2 to 8 tablespoons (1/8 to 1/2 cup) of molasses.

Answer 7

Molasses in the UK is called Black treacle and can be bought from any supermarket. Just ask for treacle and the assistant in the shop will send you to the right shelf.

Answer 8

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Answer 9

I am very surprised that nobody in the UK you have spoken to knows what Molasses is. Maybe you are pronouncing it oddly, you Yanks do have a tendency to do that! Anyway, they sell it in Healthfood shops. It's a malty sugary syrupy stuff, dark brown in colour and comes in glass jars like honey does.

Answer 10

Sorghum