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Once i put blackstrap Molases in my gingerbread cookie recipe, and it came out tasting like tar! but i can't find a lighter molasses anywhere!

I actually used blackstrap molasses in several pecan pies this Thanksgiving. I wasn't a huge fan of the end result, but my grandparents raved about it. My grandmother called to tell me that they were still enjoying the pie a few days later.

I came to the assumption that molasses must be an acquired taste. While it did make the pie much richer, it just wasn't a flavor that I particularly care for.

Here's the recipe I used-- I was supposed to use sorghum molasses but I couldn't find it anywhere so I substituted molasses instead. I would suggest adding more brown sugar than the recipe calls for. And make sure you bake it long enough (until the center rises), otherwise the filling will be runny.
http://www.seriouseats.com/recipes/2007/07/cook_the_book_sorghum_pecan_pi.html

My grandmother raised my mom to believe that pumpkin pie MUST be made with a tablespoon of blackstrap molasses added to the standard back-of-the-can recipe. Now that my grandmother is no longer able to bake, and given that my entire family expects the pie to taste a certain way, it is a given that I'm supposed to add it every year. It's our one tradition!

I used to eat Grandma's Molasses by the spoonful when I was a kid and I prefer it in place of syrup on pancakes and waffles. I don't know if it was blackstrap molasses or not...but it was super yummy!

I used to be anemic and my doctor told me blackstrap is a good iron source. I choked down a few spoon fulls every day until I happened to read the label of my husband's Frosted Mini Wheats box - one serving of that has about 75% of the RDA for iron, whereas BS molasses has something like 5%. Guess which one I chose to eat instead?

I just used some this past Thanksgiving when making a sweet potato pie, instead of Rum. I'm not sure why I thought molasses would replace rum exactly, but I hate alcohol flavors in my baking, and I ended up loving the molasses. It had a richer, more complex taste, I think, because of it.

I have a bottle of regular molasses - can it be substituted for dark caro syrup? (I'm trying to empty the pantry before we move.)

I love blackstrap molasses, but only when stirred into a cup of hot water or milk. I find that it kind of overpowers anything else I put it in.

I've never used any kind of molasses other than backstrap. I love it's flavour though, so it's okay with me. It never occurred to me that a recipe that called for molasses might not actually mean blackstrap. Huh.