Molasses substitute

For 1 cup of molasses, use 1 cup of dark corn syrup or maple syrup. Dark brown sugar also works, at about 3/4 cup packed plus a splash of extra liquid.

4 options, scored for what you are making · Checked

Out of molasses mid-recipe?

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  1. Dark corn syrup

    Works

    1 cup dark corn syrup

    For this dish: Works for moisture and color, but the flavor is milder.

    How: Swap cup for cup.

    What changes: Sweet and moist, but milder and without molasses' tang. Molasses is acidic and reacts with baking soda, so a cake or cookie that relies on soda may rise a little differently.

    No major food allergens in these ingredients. Check labels on packaged products.

  2. Maple syrup

    Works

    1 cup pure maple syrup

    For this dish: Tastes sweeter and lighter, not like gingerbread.

    How: Swap cup for cup. It is a bit thinner, so cut back on other liquids slightly.

    What changes: Lighter, sweeter flavor with a distinct maple note, so the dish will taste different.

    No major food allergens in these ingredients. Check labels on packaged products.

  3. Dark brown sugar

    Works

    ¾ cup dark brown sugar, packed

    For this dish: Good flavor, but the dough may be drier.

    How: Use 3/4 cup packed dark brown sugar for each cup of molasses, plus a splash of extra liquid from the recipe. Sources do not give an exact amount, so add liquid a tablespoon at a time until the batter or sauce looks right.

    What changes: Brown sugar gets its color and flavor from molasses, but it is dry, so the dish may be a bit less moist.

    No major food allergens in these ingredients. Check labels on packaged products.

  4. Honey

    Works

    1 cup honey

    For this dish: Sweeter and lighter in flavor than gingerbread needs.

    How: Swap cup for cup. It browns faster, so watch the oven.

    What changes: Sweeter and more floral. A dark honey such as buckwheat adds a little smoky, caramel note.

    No major food allergens in these ingredients. Check labels on packaged products.

Scores are our editorial judgement from the sources below, not lab tests.

What molasses does in a recipe

Molasses is the thick, dark syrup left over from making sugar. It brings moisture, a deep caramel flavor and a slightly bitter edge. A substitute can match the sweetness and moisture, but none fully matches the color and flavor.

Swap it in your recipe with Sous Chef

A substitution is more than one ingredient line. The steps that use it change too. Sous Chef edits both on a working copy of your recipe, so the original is always one tap away.

You ask Sous Chef

"I don't have molasses."

Sous Chef edits the recipe

1 cup molasses
1 cup dark corn syrup
Added to the steps: Swap cup for cup.
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When not to substitute

In gingerbread, baked beans or barbecue glaze, where molasses is the main flavor, use real molasses if you can. Substitutes work best when it plays a supporting role.

Common questions

Can I use maple syrup instead of molasses?

Yes, one for one. It is thinner and sweeter, so the flavor will be lighter.

Can I use brown sugar instead of molasses?

Yes. Use about 3/4 cup packed dark brown sugar per cup of molasses and add a splash of liquid, since brown sugar is not liquid.

Can I use these substitutes for blackstrap molasses?

Not well. Blackstrap is the darkest, most robust molasses, and a sweeter substitute will change both the taste and the nutrition of the dish.

What is the best substitute for molasses?

For most recipes, dark corn syrup, cup for cup. Crosby's, a molasses maker, calls it the simplest one-to-one swap for sweetness and moisture. Maple syrup also works 1:1. In baking, dark brown sugar works well at about 3/4 cup packed plus a splash of liquid per cup.

Related

Sources

Cook with what you have.

Import any recipe into Sous Chef and ask for the swap. It rewrites the ingredient list and the steps, and never loses the original. Free on iPhone.

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