1/4 cup dark molasses* (I used substitute since I didn’t have molasses)
1/4 tsp lemon or orange zest
1/2 tsp lemon juice
Stir in the flour mixture until well blended
Form the dough into 3/4” balls and arrange them 1” apart on a baking sheet
Bake about 16 minutes
2 cups dark brown sugar
3/4 cups water
1/4 tsp cream of tartar
2 tsp freshly squeezed lemon juice
In a heavy bottomed saucepan over medium heat, add all the ingredients
Once the sugar dissolves, turn down the heat and let the syrup simmer steadily until it becomes a slightly thick syrup that drips off your spatula slowly. This will takes just 3 to 4 minutes. Don’t worry if you think it is a bit runny at this stage because as it cools it will get thicker.
Use this molasses substitute in any recipe in place of molasses. It will last 3-4 months in an airtight container at room temperature. After a while, if you notice it hardens, heat it back up again to dissolve the granules. It makes 1 1/2 cups of molasses substitute.