Wife has a recipe that calls for "non-blackstrap molasses ". Neither the he Brier Rabbit brand or Grandma brands says whether it is blackstrap molasses or not. Both just say molasses. Can someone tell if either are non blackstrap or where I can find non blackstrap molasses ? -Thanks

Blackstrap is the very last dregs after all possible sugar has been extracted. There's three grades of molasses. Syrup, molasses and blackstrap. Syrup is the first cooking without the sugar extracted. Molasses is syrup that has had lime added to precipitate out the sugar. When done a second time what's left is blackstrap.
The brer rabbit and grandma's is molasses aka baking molasses.

Interesting Warrior

Bulk food store.

My grandfather made syrup. Everyone in the community grew ribbon cane. Grand dad owned a cane mill another fellow owned the pan, a flat bottomed baffled copper pan. In the fall before frost, you never want the cane to take a frost, the cane would be stripped and harvested. The community would come together to make syrup. Each took home syrup equal to what they brought minus a toll to the mill and pan owner.

I love baking molasses.

I do, too. In all three forms with good ribbon cane syrup being my preference for a table syrup. I like molasses for biscuits and baking or bbq. Blackstrap is kind of an acquired taste though.

I grew up with sorghum, molasses was added to livestock feed.

SahGUM, is what them poor folks up in Cullman have to eat because they can't grow cane.

That's how grand dad explained it.

In our part of the prairie molasses is all they had in the homesteader days. My Grampa loved it in everything. Warrior is right in the definition, but the term "blackstrap" has been abused in this era. We ordered a couple of gallons out of Pennsylvania and it is so good it makes the Rabbit taste like sludge.
I'm growing a test plot of Sugar Drip this year, and it is loving this heat and drought we are in. Plan to get enough for a few acres eventually for grain seed.
Anything you get in a super market is going to be for cooking. The other renderings are more specialized now in supplements or ending up in cow chow.

This will be the first year we won't be making sorghum, but have enough to last. Easier than making maple syrup but it's cooler making maple. Mike