Blackstrap molasses, produced from the final pressing of sugarcane, is much darker in color and higher in mineral content than regular molasses. Its complex taste, which is not purely sweet, makes for a more interesting sauce, but you can substitute the same amount of regular molasses in a pinch. Cook: 1 hour.
2 cups brown sugar
1 cup hot sauce (Bill calls for Texas Pete)
2 cups cider vinegar
1/2 cup blackstrap molasses
How to Make It
Combine all ingredients in a heavy nonstick saucepan, and bring to a boil. Reduce heat to low, and simmer about an hour or until sauce is thick and shiny. Refrigerate in an airtight container up to several weeks.
Seasoned in the South: Recipes from Crook's Corner and from Home; Crook's Corner, Chapel Hill, North Carolina