Today, I tried to make “la melaza,” also known as molasses. I’ve heard a lot about this stuff and how it’s used in cooking and baking, so I figured, why not give it a go myself? I started by gathering all the ingredients I needed, which was basically just sugarcane juice. It’s the key component, after all.

I got a big pot and poured the sugarcane juice in. Then, I placed it on the stove over medium heat. The goal was to let it simmer and reduce. I kept an eye on it, stirring occasionally to make sure it didn’t stick to the bottom or burn. This part took a while, and I mean a good chunk of the afternoon. But it was pretty cool to watch the liquid slowly change.
- First, it started bubbling gently.
- Then, it gradually thickened up.
- The color also started to darken, going from a light, translucent look to a deep, rich brown.
As it cooked down, the smell in my kitchen changed too. It became this sweet, almost caramel-like aroma. I kept reducing it until it reached the consistency of thick syrup. It’s important not to rush this part because you want that perfect molasses texture.
Once it looked and felt right, I took the pot off the heat and let it cool down a bit. I poured the homemade molasses into a clean jar. It was so satisfying to see the final product after all that simmering.
Final Thoughts
Making la melaza from scratch is definitely a labor of love. It takes time and patience, but it’s totally worth it. The taste of homemade molasses is so much richer and more complex than the store-bought stuff. I can’t wait to use it in some recipes. Maybe I’ll try making some gingerbread cookies or a nice barbecue sauce. The possibilities are endless!