The two most impontant times with cooking molasses is starting and finishing.You must start them slow in order for the green stuff to seperate and come to the top.If you boil them too quick, it will set in and they will have a terrible burning taste.It takes one hour to get from the first picture to the boiling.You have to listen to the pan noises and watch the juice to tell how much wood you need.I do not use a thermometer.This art was taught to me by my grandpa and so far I have not been able to teach it to anyone else.
Its just starting to boil; notice it's now brown.
