Molasses Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dale Cane
Poor ground (nonfertile land)
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Directions: |
Directions:Harvest stalks after cane has matured. Remove the heads and ALL fodder from stalks. Crush cane in cane mill to obtain juice. Strain juice into barrel. Run juice from mill to stove and evaporating pan. Heat stove with wood that is properly dried and finely split. Begin cooking with water to avoid burning evaporating pan. When the right temperature has been reached, block off water and run juice into evaporator, being careful to keep water and juice separate. Over the course of many hours, move juice through bars of evaporator, skimming when necessary, and keeping an even heat. As the juice cooks and water evaporates out, it turns into golden, sweet molasses. When precisely ready, the golden molasses are pulled out and strained into another container with a faucet at the bottom. The hot molasses are drawn into jars. The molasses are finished they way they began with water run behind to save the pan. |
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Preparation
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Preparation
Time:All day, and often into the night. |
Personal
Notes: |
Personal
Notes: The making of molasses is very personal with one boss making the decisions of when and how to fire, add juice, skim, and pull out the finished product. Helpers are often fired and rehired, as they make mistakes, especially in firing (getting the pan too hot or not hot enough in one place or another), and running molasses out into jars. (It's easy to get distracted and run one over!) Making molasses is an art in which few acquire master status. I can attest that Daddy (Don) reached that status early in his attempts. He said that we had something in common--We both had Daddies that made the best molasses we have ever tasted.
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