Many people are confused by the difference between molasses and treacle. For all intents and purposes, they are the same.
When producing white sugar, a refinery is looking to obtain as much sucrose as possible from the base raw sugar. When the maximum amount of sucrose is extracted from the sugar juice the remaining liquid is very dark and contains trace minerals as well as invert sugars and physical impurities. Unlike sugar beet the roots of sugar cane can grow down 15 feet, which enables the cane to receive minerals and trace elements that have been stripped from the topsoil. The colour is formed during extraction of the sugar juice from the crushed cane. This juice contains the natural raw flavour and aroma of molasses.
Products that require a smoother flavour are blended with refiners syrup. For example black treacle is a mixture of 50% refiners syrup and 50% molasses. Higher quality molasses also goes into the production of refiners syrups for colouring and flavour.
Molasses is also sold direct for food preparation - again to achieve specific colour and flavour profiles.
