Receita Solta

Delicious Sugarcane Molasses: A Traditional Brazilian Recipe

RS

Por

Master Receita Solta

Delicious Sugarcane Molasses: A Traditional Brazilian Recipe
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories190 kcal

Resumo para quem tem pressa

"Homemade sugarcane molasses is obtained by slowly reducing fresh sugarcane juice with lemon juice and a pinch of salt. Results in a dense, dark, and full-bodied syrup with typical sugar mill sweetness."

Delicious Sugarcane Molasses: A Traditional Brazilian Recipe

O Que Você Precisa Saber

- The continuous reduction over low heat evaporates the water from the sugarcane juice, concentrating the natural sucrose to the thread stage. - Lemon juice promotes partial inversion of sugars, preventing crystallization of the syrup in the jar. - The pinch of salt balances the sharp sweetness and enhances the woody notes characteristic of pure cane.

Ingredients

Main Course

  • 1 liter of sugarcane juice
  • 1/2 lemon (juice)
  • 1 pinch of salt

Instructions

Main Course

1

Pour the sugarcane juice into the pan and bring to high heat.

2

Add the lime juice and the pinch of salt.

3

Quando começar a ferver, reduza o fogo para médio.

4

Stir occasionally to prevent the molasses from sticking to the bottom.

5

After about 20 minutes, start checking the consistency.

6

To test, place a spoonful of molasses on a cold plate and observe if it firms up.

7

When it reaches the desired consistency, remove from heat.

8

Let cool slightly before transferring to glass jar.

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Chef Tips

- Use fresh sugarcane juice milled the same day and strained through a fine sieve to remove bagasse residue. - Remove the dark foam that forms on the surface in the first minutes of boiling using a large spoon. - Turn off the heat as soon as the syrup coats the back of a metal spoon, as it thickens considerably upon cooling.

Variations

- Aromatic molasses with spices: add a small piece of grated ginger and a cinnamon stick to the boil. - Sugarcane molasses with coffee: add two tablespoons of strong brewed coffee in the final minutes of cooking. - Pull point: boil for another 8 minutes until it forms an elastic syrup for cutting candies.

Substitutions

- Fresh sugarcane juice can be obtained from 250 g of pure rapadura grated and dissolved in 750 ml of hot water. - The lemon juice can be replaced with half a teaspoon of citric acid powder or apple cider vinegar. - The pinch of refined salt can be swapped for fleur de sel for a distinct mineral touch.

How to Store

Store the cane syrup in a well-sanitized, sealed glass jar in a dry, airy place for up to 6 months. It is not necessary to keep it in the refrigerator, as excessive refrigeration can harden the cane syrup.

Can You Freeze It?

Freezing is not recommended or necessary due to the very low water activity and high concentration of sugars. In the freezer, the syrup does not freeze completely, it just gains a gummy and very viscous texture.

What to Serve With

Traditional to accompany slices of coalho cheese toasted on the griddle, cured Minas cheese, and stuffed tapiocas. Serves perfectly over pancakes, waffles, and sour starch or corn biscuits.

Frequently Asked Questions

Why can the molasses sugar and crystallize over time?

Crystallization occurs when sucrose clumps together; the correct addition of lemon juice inverts part of the sugar and avoids this problem.

How do I know the exact point to avoid it turning into hard candy?

Drop a drop of the liquid into a glass of cold water; if it forms a soft and malleable ball between your fingers, turn it off immediately.

Can I use commercial bottled pasteurized sugarcane juice?

Yes, the bottled product works the same way, provided it is 100% pure broth without the addition of strong aromatic preservatives.

What is the nutritional difference between sugarcane molasses and white sugar?

Molasses preserves essential minerals concentrated from sugarcane like iron, calcium, magnesium, and potassium absent in refined sugar.

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