The stereotypical perception of black molasses as a feed product for livestock has recently begun to change. It is widely used in cooking in the United States, Canada, and many European countries. By consistency, it is a viscous syrup, a completely suitable substitute for refined sugar. It is welcome to use as a natural sweetener in cereals, drinks, desserts, as well as in sauces, marinades, and salad dressings. Molasses accelerates dough fermentation, adds a fruity flavor to drinks, and lowers the freezing point of milk mixtures.