Substitutes for molasses

Molasses substitutes

Molasses brings moisture, colour and a deep, slightly bitter sweetness. A dark syrup or dissolved brown sugar replaces the liquid and sweetness, but none matches its full flavour.

What molasses does

A dark, slightly bitter liquid sugar that adds moisture, deep flavour, colour and a little acidity. Gingerbread, baked beans and brown sugar get their character from it.

Quick reference

SubstituteAmount
Dark corn syrup 1 cup dark corn syrupper 1 cup molasses
Brown sugar dissolved in hot water Sources vary¾ cup brown sugar (dark preferred) + ¼ cup hot waterper 1 cup molasses
Maple syrup (the darker the better) 1 cup pure maple syrup, darkper 1 cup molasses
Honey 1 cup honeyper 1 cup molasses

When the substitute matters

  • For colour and depth in gingerbread, use dark corn syrup or dark brown sugar dissolved in hot water.
  • For pancakes, glazes and quick breads, dark maple syrup is the easiest swap.
  • Light and dark molasses swap for each other; blackstrap does not.
  • Honey works but makes the result lighter in colour and flavour.

The substitutes, in detail

Dark corn syrup

Amount: 1 cup dark corn syrup per 1 cup molasses

Equal amount. Land O'Lakes and King Arthur Baking both say 1:1.

Best for

  • cookies
  • cakes
  • pies

What changes

Milder in colour and flavour than molasses, which shows most when the recipe uses a lot of it.

  • vegan
  • dairy-free
  • egg-free
Sources: Land O'Lakes·King Arthur Baking·Food Network

Brown sugar dissolved in hot water

Amount: ¾ cup brown sugar (dark preferred) + ¼ cup hot water per 1 cup molasses

Sources vary

Land O'Lakes and Food Network agree on 3/4 cup brown sugar plus 1/4 cup hot water. Land O'Lakes says light or dark brown sugar, and you can use liquid from the recipe instead of water. Food Network prefers dark brown sugar and also allows granulated sugar. Taste of Home gives 3/4 cup brown sugar without the water.

  1. Dissolve the brown sugar in the hot water (or in 1/4 cup of the recipe's own liquid).
  2. Use in place of the molasses.

Best for

  • cookies
  • baked beans
  • sauces

What changes

Sweet with some molasses flavour from the brown sugar, but less deep and less bitter.

  • vegan
  • dairy-free
  • egg-free
  • gluten-free
Sources: Land O'Lakes·Food Network·Taste of Home

Maple syrup (the darker the better)

Amount: 1 cup pure maple syrup, dark per 1 cup molasses

Equal amount. Land O'Lakes and Taste of Home both say 1:1; Taste of Home says the darker the syrup, the better.

Best for

  • cookies
  • quick breads
  • glazes

What changes

Milder and less bitter than molasses, with a maple flavour.

  • vegan
  • dairy-free
  • egg-free
  • gluten-free
Sources: Land O'Lakes·Taste of Home·Food Network

Honey

Amount: 1 cup honey per 1 cup molasses

Equal amount. Land O'Lakes and King Arthur Baking both say 1:1.

Best for

  • cookies
  • quick breads

What changes

Lighter in colour and flavour than molasses, so the result tastes and looks different.

  • dairy-free
  • egg-free
  • gluten-free
Sources: Land O'Lakes·King Arthur Baking·Food Network

Don't use

  • Blackstrap molasses in place of regular molasses in sweets

    It is intensely bitter and the least versatile for baking. Assume light or dark molasses is meant unless the recipe says blackstrap.

How we source this

Each swap is backed by at least two independent sources, including a test kitchen, university extension service or product maker. The amounts replace one unit of the original ingredient and do not work in reverse. See the full source list.

Sources

Related substitute pages