Here’s you difference in black strap molasses, Bill. I remember those very well…
Blackstrap molasses is the dark, viscous molasses that remains after maximum extraction of sugar from raw sugar cane. It has the consistency of a thick syrup, as the third boiling of sugar syrup yields blackstrap molasses. This concentrated byproduct is left over after the sugar’s sucrose has been crystallized.
They were so thick, I never really liked them. I used to put Grandma’s on pancakes.
"Whomp 'em, Up, Side the Head"!
