Variations of molasses include light, dark, and blackstrap—produced from the first, second, and third boiling (respectively) of cane. Light molasses, the most commonly sold, is the sweetest and mildest in flavor. Dark molasses is a concentrated version of light, in that it’s slightly darker, more bitter, and less sweet. Blackstrap molasses, made from the third and final boiling of molasses, is the thickest and darkest of the three. It’s also the least sweet, which makes it best for savory dishes like baked beans and barbecue sauce. Sulfured and un-sulfured are further molasses distinctions, referring to the addition (or not) of sulfur dioxide, which is added as a preservative.