Treacle vs molasses: what’s the difference? 

Treacle and molasses, specifically black treacle and cane molasses, are sometimes mistaken for being the same product. Black treacle and cane molasses are both dark-coloured, thick syrups that are primarily used for flavour and colour in a range of food and beverage applications. However, they are different and have unique functions.  

In this blog, we take a closer look at black treacle vs. molasses and the key differences between them, as well as their applications.  

Black treacle is a viscous syrup with a bittersweet taste and round flavour profile. It is widely used as a liquid sweetener, natural colourant and flavouring for sauces, baked products including cakes, confectionery, desserts and in brewing. 

Ragus manufactures black treacle for industrial food and beverage producers. It combines refiner’s syrup and cane molasses. It is the molasses that gives black treacle its characteristic dark colour which contrasts with another functional ingredient we manufacture: golden syrup. The molasses in black treacle provides some nutritional value.  

Cane molasses is darker in colour and usually more viscous than black treacle but still has a bittersweet taste. Cane molasses is the by-product of the cane sugar refining process. As a result, it retains a higher amount of nutrients from the sugarcane plant. In fact, cane molasses is a source of vitamin B6, iron, calcium, potassium and magnesium. 

Here, we refer only to molasses derived from sugarcane and not beet molasses. Beet molasses is a by-product from the sugar beet refining process. Due to the chemicals present in the raw sugar beet and the resulting bitter taste, beet molasses is only used in animal feeds and for feeding yeast fermentation.

There are a few key differences between black treacle and cane molasses, which we outline below.  

There are key differences in the production processes for black treacle and cane molasses. Cane molasses comes from sugarcane. The sugarcane is stripped of its leaves and crushed to extract the juice. This juice is then boiled to a concentrated sugar syrup. After repeated boiling, usually four boilings, the liquid left behind is cane molasses. 

However, a few more steps must take place before the cane molasses is suitable for consumption. At our facility, the liquid is poured into evaporation vats and heated to over 80˚C and purified to ensure it has the correct sugar content and achieves the desired acidity level.

By contrast, black treacle mixes refiner’s syrup and molasses. At Ragus, we place cane molasses into inversion pans and blend it with refiner’s syrup to make black treacle. This is decanted through an 80-micron filter before being packaged. 

Another key difference is the ingredients. Black treacle includes refiner’s syrup. Refiner’s syrup is a partial invert sugar syrup. The addition of refiner’s syrup changes the viscosity, colour and flavour. As a partial invert sugar syrup, refiner’s syrup is an intensely sweet and viscous. This means black treacle is sweeter and less bitter than cane molasses, and cane molasses is darker in colour.   

Black treacle is used for glazing hams as it provides a sweet, sticky contrast to savoury foods and its bittersweetness helps to cut through the rich flavour of the ham. Sweeter foods like treacle tart, fruitcake, Parkin, liquorice sweets and gingerbread all owe their sweetness, depth of flavour and intense colour to black treacle. 

Cane molasses is adaptable, and its stronger flavour makes it ideal for use in glazes, and to enhance the flavour and texture of sauces and marinades like barbeque and Worcestershire sauces. Beer styles such as stouts and porters may also include cane molasses, alongside caramel, for added colour and flavour. However, both black treacle and cane molasses are used in the making of drinks. Dark rum cocktails may feature black treacle.    

Though black treacle is a sweeter product with a rounder, less bittersweet profile than cane molasses, it is possible to substitute black treacle for cane molasses in some industrial applications. For example, black treacle can be used to make some darker ales and porters in place of cane molasses. However, black treacle is more of a humectant as a result of its refiner’s syrup (partial invert sugar syrup) content, so is better for use in products like fruitcake than cane molasses as it helps maintain moisture and preserve shelf life.  

Golden syrup is a possible alternative. It has an amber colour and slightly caramelised, mellow flavour. Its properties are close enough to cane molasses or black treacle to use it as a 1:1 replacement but expect differences in the colour and flavour of your product.  

If no liquid sweeteners are available, a strong-coloured crystalline with a high molasses content like dark cane muscovado sugar can be a suitable replacement. This crystalline’s molasses content makes it a worthy alternative. The more molasses it has, the darker the colour and the closer it will be in flavour to cane molasses or black treacle.  

However, using a crystalline sugar may compromise a product if that product is designed for a liquid sweetener. While there’s no ideal substitute for cane molasses or black treacle, some sugars may give a similar end result if flavour, colour, texture and other properties can be compromised.

Ragus manufactures and supplies black treacle and cane molasses in addition to other speciality syrups and crystalline sugar ingredients for food and beverage producers. To learn more about our products, please contact our Customer Services Team, or continue browsing SUGARTALK and follow Ragus on LinkedIn.