Substitutions question

[spinbaby]

I started making gingersnaps thinking I had molasses. I do not, in fact, have molasses, but I do have pomegranate molasses. What are the chances it will work?

[2naSalit]

1. How different in taste and viscosity is it?

[dweller]

3. Pom molasses

Tastes more like balsamic, sweet and sourish

Will affect flavor of gingerbread I’d bet


✌🏻

[2naSalit]

8. That's a "no" then.

The acidic value would be a game changer in the chemistry. Maybe honey with, maybe, some other flavor. I see someone mentioned brown sugar.

[spinbaby]

4. Seems about the same consistency

Definitely more acidic, though

[2naSalit]

6. Then no.

Maybe you could use honey with something else and call them something other than ginger bread, maybe blonde gingerbread! Maybe add some citrus or maple (not both combined).

[spinbaby]

9. Maybe honey then

I do have that. I really need to go to the store, but would rather not. Stay tuned for results.

[2naSalit]

12. Check link in #7!

Lots of options there.

[rubbersole]

2. What? No molasses?

Martha Stewart is spinning...

[Phoenix61]

5. Brown sugar might work. nt

[2naSalit]

10. Good idea...

I was drawing a blank on it. I think my mom might have used brown sugar as a substitution for molasses in some baked goods like her rolled oat bread. I think she would liquefy it but I don't recall with what. I was about five when I recall seeing this.

[hippywife]

7. I've never tried to subsitute anything else, but...

Food52 has a list of them:

https://food52.com/blog/24815-best-molasses-substitutes

[2naSalit]

11. That is VERY informative!

Thanks!

[hippywife]

14. You're very welcome.

I try to keep molasses on hand bc I use it in a lot of different things, not just baking. And bc the husband grew up having it on biscuits and pancakes, etc. and still enjoys it.

[2naSalit]

15. I try to keep a small jar in the cupboard...

For whatever comes up that needs molasses.

[Major Nikon]

13. Brown sugar is white sugar + molasses

So you can substitute any white sugar from the recipe for brown and you will get some molasses although what really makes gingersnaps is the additional molasses you get by including it. Any substitutions you make will end in a different result, which may not be bad, but it will be missing what you get with it.

[2naSalit]

16. Thanks...

My pre-caffeinated brain was not pulling up the data that I have known since forever!

[spinbaby]

17. I decided not to risk it.

I turned the cup of softened butter in the mixer into sugar cookie dough instead. This morning I ran out for molasses and wound up going to three stores to find it.