Molasses as you know is a by-product of the sugar making process. It can be made from either cane or beets, though beet molasses isn’t used much here in States (Europeans do use it some, however). As was mentioned in the sugar posts from last week, sugar is made by adding “seed” crystals to a volume of long-cooked, drastically reduced cane juice. The mixture forms crystals and the whole mess is then spun in a centrifuge (basically a big basket lined with cloth) and the thick liquid molasses is pulled out via centrifugal force.