I like a bit of molasses to flavor my morning oatmeal and other things. Typically it is only a half spoonful, but that adds up over a lot of meals.Is there any easy way to dehydrate that with a food dehydrator? Or do I need to cook it? So far, all I get is hot molasses.I am striving to drive out all of the water and leave just some brown or black chips remaining.--B.G.--
Bob- I bought granulated molasses at Whole FoodsYumm
I'll have to look out for that, J. Bob, there are also some raw cane sweeteners, like rapadura, that have that similar taste.Myself, I'm also going to try to dehydrate honey... could be messy!
maple sugar is another deeelishus substitute for molasses.
Yep! I have bought granulated as well!http://packitgourmet.com/Molasses-Powder-p215.html
You can buy powdered honey! Often found in Asian grocery stores....
So, it seems that there is no easy way to make molasses pellets. --B.G.--
JJ, I just went to the nearest Whole Foods store, and they had no idea what I was talking about.I think I will just try to cook some molasses and see what kind of pellets I get.--B.G.--
Bob- sorry about that, I live in Atlanta, maybe it's a regional thing. So, I did a quick search for you and look what I found...http://www.amazon.com/s/?ie=UTF8&keywords=molasses+powder&tag=yahhyd-20&index=aps&hvadid=17749994511&ref=pd_sl_4pwdrurh1x_b
JJ, you probably need granulated molasses to go over your instant grits.I managed to dehydrate my normal molasses to a soft ball state, then I rolled the balls in brown sugar. Now I have dime-sized molasses balls that don't stick together much.--B.G.--
Dark brown blocks of sweet goodness they call tapa de dulce when I was growing up in C.R. is what you want Bob.Can be found in latin markets(dark more molasses kind), and indian markets(lighter more cane syrupy type) cheap!http://en.wikipedia.org/wiki/Panelahttp://en.wikipedia.org/wiki/Jaggery
They look like big blocks of brown sugar.Brown sugar is easy. I'm just trying to get more into the flavor part of molasses and less into the sugar part.I've been to one historic sugar cane mill in Hawaii, so I kind of know what to expect.You should package some of that and sell it to backpackers as Nectar of the Gods.--B.G.--
No Bob, the dark brown variety tastes like molasses, but you don't have to take my word for it. Actually, it tastes more unique than molasses.. *shrug*
You can't refuse a man his molasses-flavored oatmeal in the morning. Not tapa de dulce, not honey, not plain sugar.Besides, I don't want to have to move to Central America to feed my new habit.--B.G.--
Haha, fair enough Bob. Honestly, molasses is it's own beast, and IMHO, a vice worthy of it's disturbing affectation.
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