smithfarm wrote:
>
> You can only get molasses by boiling the sugar cane juice.

That's not true.... molasses is also made from sugar beets, sorghum...

When you
> are boiling sugar, it's a whole solution.

<pondering unintelligible scrawl>

The sugar crystallizes out
> of it and you are left with molasses.

"it"? A Bubba Bill wannabe.

English is not your primary language?

molasses [muh-LAS-sihz]
During the refining of sugar cane and sugar beets, the juice squeezed
from these plants is boiled to a syrupy mixture from which sugar
crystals are extracted. The remaining brownish-black liquid is
molasses. Light molasses comes from the first boiling of the sugar
syrup and is lighter in both flavor and color. It's often used as a
pancake and waffle syrup. Dark molasses comes from a second boiling
and is darker, thicker and less sweet than light molasses. It's
generally used as a flavoring in American classics such as
GINGERBREAD, SHOOFLY PIE, INDIAN PUDDING and BOSTON BAKED BEANS.
Blackstrap molasses comes from the third boiling and is what amounts
to the dregs of the barrel. It's very thick, dark and somewhat bitter.
Though it's popular with health-food followers, it's more commonly
used as a cattle food. Contrary to what many believe, blackstrap is
not a nutritional panacea. In truth, it's only fractionally richer
than the other types of molasses in iron, calcium and phosphorus and
many of its minerals are not assimilable. Sorghum molasses is the
syrup produced from the cereal grain SORGHUM. Whether or not molasses
is sulphured or unsulphured depends on whether sulphur was used in the
processing. In general, unsulphured molasses is lighter and has a
cleaner sugar-cane flavor. Light and dark molasses are available in
supermarkets; blackstrap is more readily found in health-food stores.
See also TREACLE.

? Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.