Molasses is the concentrated, clarified extract of sugar cane. It is the end product of sugar refining. Forty to sixty percent of molasses is sucrose and invert sugars, and the remainder inorganic nonsugars. Open Kettle Molasses is made by boiling cane juice until a large part of the water is evaporated. It is sometimes called unsulfured molasses. Centrifugal molasses results when part or all of the commercially crystallizable sugar is recovered from the concentrated cane juice, often in a series of steps where successive crystallization “strikes” result in molasses with deepening color and stronger flavor. The resulting types are known as first (light and sweet), second (dark, less sweet) and final (very dark, thick and bitter) molasses. The best grades, first and second, are used for table syrups, gingerbread and so forth. Final, or blackstrap molasses is considered inedible by some, but is used in yeast breads and baked beans by others. Molasses from sugar beets is not intended for human consumption.