BBQ Time, so let’s get saucy!
Here at Ragus we love BBQ time as we supply many of the leading sauces, chutney and condiments manufacturers with their pure sugars for taste, texture and appearance.
Did you know that many savoury cooking sauces, glazes and marinades contain molasses and treacle supplied directly from Ragus; but what are they and what is the difference? Many people are confused by the difference between molasses and treacle; but for all intents and purposes, they are the same.
The British generic name for any syrup made during the refining of sugar cane or sugar beet is known as ‘Treacle’. Therefore, theoretically, treacle, black treacle and molasses are all classed as treacle. However, there is a technical difference between molasses and treacle.
Molasses is the thick syrup obtained during the sugar refining process. Firstly, juice is extracted from crushing sugar cane or sugar beets. The juice is then boiled down to extract as much sucrose as possible from raw sugar, this forms sugar crystals, which are then removed from the liquid leaving a thick brown syrup, that is Molasses. It has a strong, robust bittersweet flavour.
Treacle is made from the syrup obtained during the first boilings of the sugarcane or sugar beets, which has a higher sucrose content compared to subsequent boilings. The most well known variant is black treacle, which has a more rounded smoother flavour profile than molasses.
Molasses and treacle are used for flavouring, sweetening and colouring so many foods including gingerbread, toffee, fruit cakes, confectionery, biscuits, Christmas pudding, cooking sauces, marinades and glazes to name but a few.
At Ragus we produce tailor-made products; we can formulate molasses and treacle to your exact requirements. Please check out our online product finder for more information: https://www.ragus.co.uk/product-finder/
So here is a delicious sticky BBQ sauce just for you using Ragus Black Treacle:
STICKY BBQ SAUCE RECIPE
– 2 tbsp Ragus Black Treacle
– 2 tbsp Worcestershire Sauce
– 125g Tomato Sauce
– 125ml Water
– 1 tbsp White Wine Vinegar
– 1 tbsp Wholegrain Mustard
– 1 tbsp Ragus Light Brown Soft Sugar
– 1/2 teaspoon Salt
– 1/4 teaspoon Tabasco Pepper Sauce
– 1/4 teaspoon Garlic Granules
– 1/4 teaspoon Black Pepper
Prep: 5 mins Cook:15 mins Extra time: 8hr chilling
1.Beat all the ingredients together in a saucepan over a medium heat.
2. Bring to the boil, reduce heat to low and simmer for 10 minutes, stirring constantly.
3. Remove from heat and allow to completely cool.
4. Pour into a glass jar and refrigerate, uncovered, for 8 hours or overnight to allow the flavours to blend correctly.