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Why it matters
Molasses is useful when you want a darker, deeper sweetness than plain sugar. In New England takeout-style cooking, it can make sense in pork marinades, brown sauces, and copycat recipes for savory-sweet fillings or sauces around Peking ravioli-style dumplings.
Buying advice
A small bottle goes a long way. Regular unsulphured molasses is the flexible choice; blackstrap is much stronger and more bitter.
What to check before buying
Check whether the label says unsulphured, robust, or blackstrap. For takeout-style sauces, start mild and add more only if you want a darker flavor.