Every time I read a warning about using blackstrap molasses in recipes that don't specifically call for it, I smile and sigh a bit. I use blackstrap exclusively because it's a brilliant way to make sweets less intensely sweet and more intensely flavorful. I know that not everyone feels that way, but I always wish that food and recipe writers would add the caveat just to give the okay to fellow intense flavor-lovers who might not feel comfortable making substitutions!

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