Thick, dark and pungent, molasses gives gingerbread and brown sugar their distinctive tastes. Molasses cannot replace sugar equally since molasses is more acidic than white sugar. Brown sugar and other syrup sweeteners are comparable to the acidity of molasses. Maintaining the balance of acids and bases in baked goods will ensure you get the desired results. When substituting for molasses, or using it in place of other sweeteners, the acidity of this ingredient must be considered.
Use white sugar. Replace each cup of molasses with 3/4 cup of white sugar and 1 1/4 tsp of baking powder, and add to the wet ingredients in the recipe. Increase the other liquids in the recipe, such as milk or water, by 1/3 cup.
Replace molasses with brown sugar. Dissolve 3/4 cup of brown sugar in 1/4 cup of hot water to replace each 1 cup of molasses and add to the recipe when directed to add the molasses.
Use a syrup instead of molasses. Substitute an equal amount of a syrup sweetener such as maple, corn syrup, golden syrup or honey for the molasses and bake as directed.
Substitute molasses for white sugar in a recipe: Cut the amount of white sugar in half. Replace each 1 cup of the reduced sugar amount with 1 cup of molasses combined with 1/2 tsp of baking soda, and decrease added liquids in the recipe by 1/4 cup.