I don’t use molasses in my kitchen very often. In fact the bottle I have is likely several years old. However, to make those moments I reach for it just a little bit easier, I’ve transfered my molasses bottle into a water bottle with a snap closable lid. Being able to squeeze it, and having a differently styled lid seems to make the molasses drips much more avoidable.
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Do you suppose the same trick would work with re-using a hershey’s syrup bottle (well-rinsed)? I would assume so.
The mechanics are the same. A well rinsed bottle will still carry a hint of chocolate but that should not be a problem.
–Sweets
What a great idea! And yea, I’m on the same wavelength as Andrew…you can probably use this idea for a whole bunch of things!
I’ll add this to my “Duh, I should have thought of that” file… Thanx for the tip! : )
