What are the differences between the several types of molasses lining the grocery shelves?

Molasses is the syrupy liquid left after sugar has been refined. The various kinds of molasses, which differ in color and sweetness, come from different stages of the refinement process. The molasses that is left after the first boiling of sugar cane or sugar beets is the lightest and sweetest; it’s usually labeled as light molasses. The next boiling produces a darker molasses, usually called dark molasses. The final boiling produces a darker and more bitter molasses, called blackstrap.

The molasses found in the supermarket is usually blended with sugar to ensure uniform quality. Use light molasses for baking cookies and cakes or as syrup, and dark molasses for making baked beans or gingerbread. Although health-food enthusiasts value blackstrap molasses for its slightly higher amounts of iron, calcium and minerals, it’s most often used in animal feed.