Kitchen Tip: Managing Molasses

Saturday, September 29, 2007

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.

Adding a drip stopping lid to your molasses


3 Comments

posted September 30th, 2007 at 10:28 am

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

- Andrew
posted October 3rd, 2007 at 11:08 am

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!

posted October 5th, 2007 at 3:05 pm

I’ll add this to my “Duh, I should have thought of that” file… Thanx for the tip! : )

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