This is the syrup left over after the first boiling cycle of sugarcane juice. This molasses is the lightest in color, has the highest sugar content, and the least viscous texture.
Dark molasses is the byproduct of the second boiling cycle of sugarcane. This molasses is darker and more viscous than light molasses and contains less sugar.
This is the third boiling cycle in the sugar making process. This variety of molasses contains the least sugar and has the highest concentration of vitamins and minerals.
Although a similar process is used to make sorghum molasses, it is not considered a true molasses because it is not made from sugarcane or sugar beets.
Molasses is the dark, sweet, syrupy byproduct made during the extraction of sugars from sugarcane and sugar beets. Molasses can vary in color, sweetness, and nutritional content depending on the variety or how much sugar has been extracted.
During the sugar making process, juice extracted from sugarcane or sugar beets is boiled down until the sugars crystallize and precipitate out. The syrup left over after crystallization is referred to as molasses. Typically, sugar cane juice undergoes three cycles of boiling and crystallization to extract as much sugar as possible. With each successive cycle, the leftover molasses contains less sugar.