What is molasses?
Molasses is a thick, dark syrup made from sugarcane. At Crosby's, it is exactly that and nothing more — the carton lists only one ingredient: molasses, with absolutely no additives or preservatives.
Our molasses comes in three formulations: Fancy, the highest grade with the smoothest, sweetest flavour; Blackstrap, a bold, nutrient-rich molasses with deep colour and character; and Cooking Molasses, a balanced blend of the two built for baking. Each one tastes a little different and is suited to a slightly different job in the kitchen.
How molasses is made
Crosby's Fancy Molasses is the result of pure sugarcane juice that has been condensed, inverted, and purified — that's the whole process.
Because Fancy is made directly from pure sugarcane juice inverted into syrup, it has the smoothest, sweetest flavour of the three grades. Blackstrap, by contrast, is a highly-concentrated, very dark molasses with a robust, somewhat bitter flavour. Cooking Molasses brings the two together — it is a blend of our blackstrap and fancy molasses products, darker than fancy and less sweet, with a more full-flavoured taste.
The three grades of molasses
Crosby's makes three grades, each with its own character.
Fancy Molasses is the highest-grade molasses available — 100% natural, unsulphured, with no additives or preservatives, and non-GMO certified. It is ideal in cookies, cakes, breads, and gingerbread.
Blackstrap Molasses is the dark, concentrated end of the spectrum. It is rich in nutrients, naturally packed with iron, calcium, magnesium, and potassium, and like our Fancy molasses it is a pure product with no added preservatives. Its bold flavour is ideal in barbeque sauces, baked beans, stews and marinades.
Cooking Molasses sits in the middle — a blend of our blackstrap and fancy that is ideal for baking cookies and breads as well as creating baked beans and stews.
For a deeper side-by-side, see our guide to Fancy vs Cooking vs Blackstrap molasses.
Is molasses regulated? The CFIA Standard of Identity
In Canada, the word "Fancy" on a molasses label isn't marketing — it's a legal designation. Fancy is a Standard of Identity set by the CFIA (Canadian Food Inspection Agency).
In Canada, only pure sugarcane juice inverted into syrup can be classified as Fancy Molasses. That is why Crosby's Fancy Molasses contains no additives, is unsulphured, and lists only one ingredient on the carton.
Where Crosby's molasses comes from
Crosby has been importing the world's finest molasses to the East Coast of Canada since 1879. For decades, the source of our molasses has exclusively been from Madre Tierra, in Santa Lucia, Guatemala.
Our Fancy Molasses is single-origin sugarcane. It comes from one place — the Madre Tierra sugar mill in the village of Santa Lucia, Guatemala — which is our sole provider. The sugarcane is grown in the volcanic soils surrounding the mill, and the molasses is shipped directly to us by ocean-going freighter to our plant in Saint John, New Brunswick.
Molasses in Canadian cooking
Molasses was the everyday sweetener in Canadian kitchens long before white sugar was cheap and easy to come by. It was in everything, from baked beans to brown bread to butter tarts.
Crosby has been importing the world's finest molasses to the East Coast of Canada since 1879. Founder Lorenzo George Crosby started with a grocery store in Yarmouth, Nova Scotia at the age of 20, and built his import/export business by trading local fish and lumber for fancy molasses from the Caribbean. By 1897 he had moved operations to Saint John, New Brunswick, and by 1911 to a bigger manufacturing plant on Rothesay Avenue, where the company remains to this day. In 1997, the Grandma brand — available exclusively in the province of Quebec — joined the Crosby family.
Five generations later, Crosby Foods Limited continues to flourish as a small, independent, family-owned business — roots in the same Canadian community for over 146 years. Today our Fancy Molasses still turns up in the classics: Old Fashioned Gingerbread, Fat Molasses Cookies, Steamed Brown Bread, East Coast Baked Beans, Molasses Sticky Buns, Pecan Pie Squares, and Bourbon Baby Back Ribs.
Frequently Asked Questions
What is molasses made from?
Crosby's Fancy Molasses is made from pure sugarcane juice that has been condensed, inverted and purified. There are no additives or preservatives — the carton lists only one ingredient: molasses.
What are the different grades of molasses?
Crosby's offers three formulations: Fancy (the highest grade, smoothest and sweetest), Blackstrap (highly concentrated, very dark, with a robust, somewhat bitter flavour and naturally rich in iron, calcium, magnesium and potassium), and Cooking Molasses (a blend of blackstrap and fancy, darker and less sweet than Fancy with a fuller-flavoured taste).
Where does Crosby's molasses come from?
For decades, Crosby's molasses has come exclusively from Madre Tierra, a single sugar mill in Santa Lucia, Guatemala. The sugarcane is grown in the surrounding volcanic soils, and the molasses is shipped directly to us by ocean-going freighter.
Does molasses need to be refrigerated?
No. In fact, refrigerating molasses makes it harder to pour — the phrase "as slow as cold molasses" isn't just an old wives' tale. Molasses is best kept at room temperature between 10°C and 21°C (50–70°F), and generally maintains quality for 18 months when kept below 21°C under reasonably steady conditions.
Is "Fancy" molasses a regulated term in Canada?
Yes. Fancy is a Standard of Identity set by the CFIA (Canadian Food Inspection Agency). In Canada, only pure sugarcane juice inverted into syrup can be classified as Fancy Molasses.