Reader Naomi reminds me about this British term. It can refer to either molasses or refiner’s syrup, depending on who you’re talking to.
Important treacle references in pop culture include: Dawn French in the Vicar of Dibley gorging on treacle and passing out in a mountain of candy wrappers. You’re welcome, everyone.
Does this mean there will be a recipe for treacle tart soon?
Not like you aren’t busy enough educating all of us on sugars and syrups!
That or something in the family. Haven’t made my mind up yet!
That’s quite interesting. Is molasses not a common food product in Europe? When I was an exchange student in Germany, I tried once to treat homesickness and experiment in baking by trying to make gingerbread (figuring that Germans Lebkuchen is similar and flavor and ingredients). It was only when I got to the store and couldn’t find molasses that I realized that Lebkuchen has no molasses in it at all.
After several consultations with a dictionary and a variety of perplexed Germans at home, at school and at the grocery store, I concluded there was no molasses in Germany. Was I looking in the wrong place?
I think you’re mostly correct. Molasses isn’t nearly as common in Europe as it is here. That’s partly because they mostly use beet sugar and beet molasses is a bit of an acquired taste. It’s used, but as far as I know beet molasses was never used as widely in Europe as cane molasses was in America.
Thanks so much for this educational series. Its such a blessing for newbie home-bakers like me.
I came across a UK brand (Tate & Lyle) of Black Treacle.
Since its dark in color, I suppose it would be similar to blackstrap molasses?
I’m very glad to be of help to you — I’m having fun myself. But yes a black treacle is what we would call molasses over here. Black strap (stroop) molasses is the very darkest and strongest tasting of all the molasses types. My guess is that what you’ve found is probably a first or second strike molasses, since black strap isn’t as useful. It’s getting almost impossible to find in America, and we’re historical molasses eaters!
Thanks for the note,
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