Does anyone know if molasses can be heated up when it crystalizes like honey? I bought some molasses last fall from the Amish, and it was the thickest I or anyone else had ever seen but holy cow was it terrific! However, I didn't use it all and as we all know molasses baking season seems to be more in the fall and winter than summer, and when I pulled it out yesterday my molasses has somewhat crystalized. So can it be just heated up like honey to become more usable? thanks Dee
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