This is the British term for uncrystallised dark syrup, known as dark or blackstrap molasses elsewhere. It is the almost-black residue gathered from the late stages of the sugar refining process after the sugar has been removed, and is less sweet than other types of treacle. It has a thick, viscous consistency, and is rich in vitamins, minerals and iron. It gives a distinctively dark colour, burnt caramel flavour and moisture to baked dishes.
More recipes using treacle
Black treacle is available from supermarkets and health food stores.
Keep in a dark, dry cupboard.
Use black treacle as a sweetener in cakes, breads, toffee, biscuits, sauces, casseroles and Christmas pudding; it can also be used to glaze and marinate meat. Alternatively, dissolve it in warm water or milk to make a drink. To measure treacle, rinse the spoon in hot water or coat with bland vegetable oil so that the treacle slips off more easily.