I came here for a molasses recipe. For me, it is surprisingly a beautiful cultural documentary. I have always heard of sugar cane, I saw the pictures but never cut or shaved. It was amazing how all those juices came out from a hard-looking stick. Thank you for explaining the procedure in detail. All the best.
What a great video! Thank you very much, Miss! Your demonstration and explanation is excellent! This is how my family made molasses when I was a kid, but we never used a grater and we certainly never owned a blender. Dad was in charge of chopping and hammering the canes. Then I got to stand there and stir the pot. It was labor-intensive, but most everything was in those days, and we only made syrups about once a year. Like making soap or sausages or pickles, it was a kind of a fun household event. And I taught my own kids. Too many parents don't bother teaching basic homesteading skills to kids anymore. I hope they will find your video and try! Thanks again and congratulations on a fine video!
This is amazing video it will help me to minimise COSTS bcz market molasses are very expensive,I'm starting goat farming so molasse is very important when making silage for goats,ofcourse I was really in search for this kind of information now you bring it just in time,stay blessed,I'm a malawian currently based in south Africa.
Awww, thanks so much for adding to my knowledge, I never knew you can use molasses for making silage in goat farming. Indeed market molasses is way too expensive and I'm glad this helped.
AWESOME! I’m working on a recipe & decided 2 try black strap molasses! Of course I ran 2 my local grocer and it is not stocked. This is my good fortune because u just taught me I actually need grade B! I had no idea. I’ll try all 3 in my recipe. Thank u sooo much. I just subscribed.
What a discovery... that is, your channel and this particular video...!!! You were precise, explained the process in a very clear way and educated all of us in a subject that most of us are not versed well enough...!!! Bravo...!!! I have subscribed and will follow your step by step teachings...!!! Thank you lovely lady...!!!
I've always loved the taste of molasses from childhood. Today as a cake maker I'm delighted to find this video. It's quite a resource material. Thank you so much ma'am.
@@OnyxFoodHill Hello ^^ amazing video, I wish I lived a place were sugar cane can grow XD I have a question. As far as I thought Molasses was a byproduct of sugar extraction? and the B and C grade molasses was the result of the extra boiling to extract more sugar. How does that function in this process? I mean how would you get sugar crystals our of this boiling process? best wishes -Jonas ^^
@@jolachgh as you boil the cane juice, the water is evaporating and the sugar:water ratio will become higher. if all the fluids were evaporated, you would get sugar crystals. molasses is just more dense cane juice that usually contains 50-70% sugar
Can I give you a pro tip? Freeze the sugarcane pieces for overnight, that would create condensation of the juices and that would make extraction so much easier. Cheers from India 🇮🇳
This is so helpful. I couldn't find molasses last week in the market and brown sugar is so expensive. I'm definitely making this this week. Thank you once again 😊
Hello. your video made my day. I was searching for black strap molasses and also visited the place where they made jaggery and got some cane juice (in the process of jaggery) thinking that its Molasses. but after watching your video i will try making this at home. Keep doing nice video it fun and knowledgeable to watch :)
Hi, black strap molasses is by product of extraction out of sugar from the sugar can juice, and the left over is blackstrap molasses. Does your product taste the same?
I have been searching for blackstrap molasses recipe for years. Once got a little quantity from a local sugar manufacturer but after that they refused to supply me when I asked for more. In India, you mostly get sulphured molasses because they try to process sugarcanes even out of season and then sell it for cattle feed and for alcohol production. I don't have words to express how grateful I am to you, for this recipe. I hope I will be able to make it soon. Just one question, did you cook the whole time on medium heat or did you use low flame for grade C?
Thank you so much dearie for your kind words. I'm really glad you got the recipe for sugarcane molasses at last. I cooked it on medium heat all through the whole time but reduced the heat towards the last stage because it hardens up too quickly before the dark molasses will have the chance to form. You can also add a little amount of water towards the last stage if yours thickens up too quickly. Keep cooking it gradually on low heat and stir intermittently until it changes into the final stage.
I always wanted to have black molasses, it's a great video to start using black molasses,but I want to know something do I have to add preservatives also to preserve for sometime.
Hi prabha ji.kya suchmuch isse bal kale hote hai.rung to kala nahi padta hai na .ya wrinkles ata hai chehre pe.apka experience pls shar kijiye.bahut abhari rahungi aapki.
Thanks for the recipe... I've been preparing it for quite some time... What is meant by un sulphered.. Is it safe to use for years together.. Pl. Explain. Tq. From India
Unsulphured means it has no sulphur chemicals in it, commercially it is added buy food companies to extend shelf life to my knowledge. If any knows better than please do share.
I made it like you said it turned out very perfect black strap molasses its damn bitter 🥴 I thought it was almost burnt since it tasted so weird and bitter 😂 but thank you for the amazing recipe
Thank you for posting this video. I had no idea before how to make molasses but tried to follow your recipe using 0.5L. I tried to follow your timings but my grade A is far too thick as I allowed it to foam so will adjust on my next attempt (suspect lower volume or heat too high). I am interested in grade A or grade C and assume if i stop the process after boil 1 then I can take all as grade A or alternatively I take nothing and continue with the 3 boiling steps and then only make grade C. Is my assumption correct?
Great video, I have a question, maybe a dumb one. When spooning off the grade b molasses prior to last phase , how do you know what to spoon off? is there a clear difference in the material color or texture? I was not able to identify what exactly was being removed. Thank you.
When making molasses, you have to know what stage you really want from the beginning. If the grade B molasses was what you need, then once you reach that level, simply stop. You don't have to move to the final stage of having blackstrap. Their differences lie in their taste and consistency. Grade A is a syrup with a yellowish color and taste sweet and aromatic. Grade B is thicker and has a slightly darker color (dark brown in color) and has a mixture of sweet and bitter taste. Grade C - blackstrap is purely black and very thick (because most of the water content has been removed) and it is totally bitter (though it has concentration of the nutrients). You can read more in the description box.
Tanks dear for this great video u made I v b looking for how to do black strap molasses I couldn't find it. I try to get it in supermarket some of the supermarket don't v it. I manage to storm into pharmaceutical store dey don't v but still waiting on supply wen I was told d cost my sister very expensive wit dis video Wit speed I will make mine tanks very. More wisdom.
It is used for upper respiratory with leaf of life or during second term pregnancy when iron is low due to distribution volume and baby need more iron.
Mam if i made this with Jaggery i can get same nutrition. And if it is jaggery how it become bitter in taste only by boiling and if is not burnt .can u pls clear it madam
The greenish residue you are scoping @ 5:13 is the sugar of the cane juice ?? If so, in the later stages of cooking also we find lots of foam coming up .. do we need to scoop them out also??
The greenish residue is to be discarded. Later stages of cooking will be foamy when the water content is reducing, no need of scooping the foam, just turn off heat to cool off, then continue cooking or simply add water and continue cooking until you have the stage you are looking for.
My husband bought molasses the grandma brand I said to get black strapped.. he said they didn’t have it I found it in powder form on Walmart website that I could use my eBay card I’m using it for the chickens one has gleet and it my last attempt to cure it but all the birds are being wormed n I do want it around for anyone that needs to have it if they get poisoned that I suddenly realize also ... the worming is for three days before the next full moon but I want to have a tinny bit to their food to replace needed vit ... so how do I thicken up powder to in water to drizzle a tinny bit not to cause any more heavy poop but replace vit needed or add it to a few watterers I wrote down the watering down to add to watershed think it wash a tablespoon to a gallon i think or was it 16 oz to 5 gal of water ior something I can’t remember off the top of my head. Should I just mix some in a cup of warm water maybe heat it n ad some to the non black strip molasses ? To make sure I got some of what I need ? Next month when theirs more c’s money n money in debt card to pay for the shipping I’ll buy a bigger liquid bottle . I tried Amazon but non of it was ebt nor amazon prime for my discounted free delivery I’m suddenly bewildered the m sure it’s not corn starch to thicken like elderberry if it’s not thick when bought dies heat thicken powder?
When you have a very large batch, you can cool it off and extract any sugar crystals formed as a result of saturation. In this case, the sugarcane juice is not large enough, therefore no saturation, which means sugar crystals will not form but that will not stop the molasses from being made. I hope this helps. Thanks
i made grade B in medium flame but than i feel before of grade C heard to-much hard sulfur spoiled smell and slightly getting black too i felt like spoiled everything i made in wrong process or it just smells like that only, pls tell some signs to identify
Yeah, grade C is usually black and bitter. That is how it should be. It is used in recipes and not as a sweetener, so you shouldn't expect it to be sweet.
![[Part 1] ทารกน้อยถูกทิ้ง👶 หญิงชราเก็บขวดขายเลี้ยงดูเขาจนโต #โลกการละคร](http://i.ytimg.com/vi/nPTDvFCExks/mqdefault.jpg)
I came here for a molasses recipe. For me, it is surprisingly a beautiful cultural documentary. I have always heard of sugar cane, I saw the pictures but never cut or shaved. It was amazing how all those juices came out from a hard-looking stick. Thank you for explaining the procedure in detail. All the best.
I'm so glad it helped, thank you for watching
Cane syrup is available everywhere in America.
Loved munching on sugar cane as a kid.
What a great video! Thank you very much, Miss! Your demonstration and explanation is excellent!
This is how my family made molasses when I was a kid, but we never used a grater and we certainly never owned a blender. Dad was in charge of chopping and hammering the canes. Then I got to stand there and stir the pot. It was labor-intensive, but most everything was in those days, and we only made syrups about once a year.
Like making soap or sausages or pickles, it was a kind of a fun household event. And I taught my own kids. Too many parents don't bother teaching basic homesteading skills to kids anymore. I hope they will find your video and try! Thanks again and congratulations on a fine video!
Thanks you so much for your nice comments I sincerely appreciate, and I'm glad to bring back those fun childhood memories.
This is amazing video it will help me to minimise COSTS bcz market molasses are very expensive,I'm starting goat farming so molasse is very important when making silage for goats,ofcourse I was really in search for this kind of information now you bring it just in time,stay blessed,I'm a malawian currently based in south Africa.
Awww, thanks so much for adding to my knowledge, I never knew you can use molasses for making silage in goat farming. Indeed market molasses is way too expensive and I'm glad this helped.
Thanks, I had to go research what silage is, so now I know. 😊👍
good day
I sell molasses in large and at a good price
should you need more molasses
@@emmanuelauduamanyi4557
I am interested in getting some black strap molasses please do share information. Thanks
@emmanuelauduamanyi4557 do you sell blackstrap molasses?
AWESOME! I’m working on a recipe & decided 2 try black strap molasses! Of course I ran 2 my local grocer and it is not stocked. This is my good fortune because u just taught me I actually need grade B! I had no idea. I’ll try all 3 in my recipe. Thank u sooo much. I just subscribed.
Thanks, you are welcome
Thanks very much.Thsts great of you.
You are most welcome 🙏
What a discovery... that is, your channel and this particular video...!!! You were precise, explained the process in a very clear way and educated all of us in a subject that most of us are not versed well enough...!!! Bravo...!!! I have subscribed and will follow your step by step teachings...!!! Thank you lovely lady...!!!
Thank you so so much for your kind words I appreciate that a lot. I'm really glad the video was helpful
One of the best videos on how to make molasses- thank you for sharing 🙏
Thanks so much for your kind words
I tried several videos,no one gave such wonderful explanations. Superb thanks
You are welcome
Thank you so much for posting. I have never known the process to make molasses. Love how simplified you demonstrate your recipe thank you.
Thank you for this video. Very educational in showing how juice is extracted from sugar cane!! And by hand!! Brilliant!
You are very much welcome
Very interesting. I've always wanted to know how this was done
Thanks for watching
I've always loved the taste of molasses from childhood. Today as a cake maker I'm delighted to find this video. It's quite a resource material. Thank you so much ma'am.
You're so much welcome, dear and I'm glad it's of help
@@OnyxFoodHill Hello ^^ amazing video, I wish I lived a place were sugar cane can grow XD I have a question. As far as I thought Molasses was a byproduct of sugar extraction? and the B and C grade molasses was the result of the extra boiling to extract more sugar. How does that function in this process? I mean how would you get sugar crystals our of this boiling process? best wishes -Jonas ^^
@@jolachgh as you boil the cane juice, the water is evaporating and the sugar:water ratio will become higher. if all the fluids were evaporated, you would get sugar crystals. molasses is just more dense cane juice that usually contains 50-70% sugar
Really enjoyed the step by step tutorial and health information. Thank you, great video. ❤️
You're welcome
I did tried n it turned out pretty good 👍 loved the way you have explained thank you.
Thanks
Any change in hair clr?
Can I give you a pro tip?
Freeze the sugarcane pieces for overnight, that would create condensation of the juices and that would make extraction so much easier.
Cheers from India 🇮🇳
Thanks a lot for tips, you are appreciated
Wow! I especially love the sugarcane processing taught I'm this video. Thank you so much for this
You are welcome
This is so helpful. I couldn't find molasses last week in the market and brown sugar is so expensive. I'm definitely making this this week. Thank you once again 😊
Glad it was helpful!
Wow wow I have been thinking how to make this thank you very much appreciated God bless you sis.
Thank God and I'm glad it helped
I love it when I learn something new. Thank you!
Hello. your video made my day. I was searching for black strap molasses and also visited the place where they made jaggery and got some cane juice (in the process of jaggery) thinking that its Molasses. but after watching your video i will try making this at home. Keep doing nice video it fun and knowledgeable to watch :)
Thanks so much, I'm glad you got the best, stay blessed.
Plz tell me did u find any change in grey hair?
God bless you richly, thanks for sharing, I would like to know more about molasses for my poultry vaccines.
You are most welcome dearie and God bless you too
Wonderful guide to making molasses by hand. Really amazing process, thank you.
Thanks so much for your nice comment, I'm glad you love the video 💓💓
Thank you very much for the free knowledge God bless you my dear
Amen. I appreciate your kind words
I was studying about how ethanol is made from molasses and now I’m here watching how molasses is made lmao
Ya trynna make rum eh?
Nice job, thanks for sharing, how long does the grade A last out side the refrigerator, guess it cam be used as sweetener for tea & cereal
00:00 to 1:22 intro
1:22 to 4:50 sugarcane to juice
4:50 to 10:00 juice to black honey
10:15 the result
Good morning and blessings. Wow! Your channel is awesome you make a lot of DIY that's not common. Thank you. ❤🖤💚
Thanks so much, God bless you too
Thanks so much
Can I add more water to increase the quantity?
Thank you so much for this video may I know how much time it takes to become blackstrap molasses ?❤❤❤
Finally I know how to make food for my plants, thank u
I'm glad it helped
Hi, black strap molasses is by product of extraction out of sugar from the sugar can juice, and the left over is blackstrap molasses. Does your product taste the same?
Sure it’s exactly the same
Kudos on the effort you put to do this video
Hello,its nice video,do you know how to can keep mollases juice for long time,thanks
Sorry, this is coming late🙏 I simply store mine in the freezer
and it can keep up to 1 year plus
Hi quick question will i get the same results if i use jaggery instead of fresh juice? Since it's the same
No, it won't be the same result
Wow, very interesting. Looks like a lot of work. Thanks for sharing🙂
Thanks so much; not really a lot of work, it takes about 1 to 1:30 minutes for it to get ready
Hi, how much would you recommend to take as a supplement daily please?
This is an excellent instructional video!
Awww thanks a lot, I'm glad you found this helpful
You're the best.
What quantity of molasses (in liters or grams) did you get from the 3.3L of sugarcane juice?
Thanks so much dear; though i forgot to measure it but you will likely get about 400ml
Just got what i needed for baking my ginger bread cookies. Also subscribed.
I have been searching for blackstrap molasses recipe for years. Once got a little quantity from a local sugar manufacturer but after that they refused to supply me when I asked for more. In India, you mostly get sulphured molasses because they try to process sugarcanes even out of season and then sell it for cattle feed and for alcohol production. I don't have words to express how grateful I am to you, for this recipe. I hope I will be able to make it soon. Just one question, did you cook the whole time on medium heat or did you use low flame for grade C?
Thank you so much dearie for your kind words. I'm really glad you got the recipe for sugarcane molasses at last.
I cooked it on medium heat all through the whole time but reduced the heat towards the last stage because it hardens up too quickly before the dark molasses will have the chance to form.
You can also add a little amount of water towards the last stage if yours thickens up too quickly. Keep cooking it gradually on low heat and stir intermittently until it changes into the final stage.
@@OnyxFoodHill You are AWESOME! Thank you so much for answering my question with the exact detail ♥️
I always wanted to have black molasses, it's a great video to start using black molasses,but I want to know something do I have to add preservatives also to preserve for sometime.
No need to add preservative
Hi prabha ji.kya suchmuch isse bal kale hote hai.rung to kala nahi padta hai na .ya wrinkles ata hai chehre pe.apka experience pls shar kijiye.bahut abhari rahungi aapki.
@@rajeshrigawale6853 kya hua ji... Mujhe bhi malum h iss baare me
Love your accent. Thank you for video
Thanks so much dearie
Absolutely good. Thanks for sharing
I'm glad it helped, thanks for watching too
Thanks for the recipe... I've been preparing it for quite some time... What is meant by un sulphered.. Is it safe to use for years together.. Pl. Explain. Tq. From India
Unsulphured means it has no sulphur chemicals in it, commercially it is added buy food companies to extend shelf life to my knowledge. If any knows better than please do share.
Finally got to know how it's actually made .. thank you 😊
You are most welcome
Wow thank you for that. Very interesting and educational
Between blackstrap and the grade B, which is used to make brown sugar?
It’s the blackstrap that is used for making brown sugar
Wow! My organic treatment for Chickens can now last for months. Thanks for sharing.
I'm glad it helped
This is such an easy method at home. .Thanks .
You are most welcome 😊
I love this!!
Thank you 🙏
how many ML(mililitres) of blackstrap molasses did you get from that 3.3 litres of sugarcane juice?
I got about 250ml
I made it like you said it turned out very perfect black strap molasses its damn bitter 🥴 I thought it was almost burnt since it tasted so weird and bitter 😂 but thank you for the amazing recipe
Any change in hair clr?
Thank you for posting this video. I had no idea before how to make molasses but tried to follow your recipe using 0.5L. I tried to follow your timings but my grade A is far too thick as I allowed it to foam so will adjust on my next attempt (suspect lower volume or heat too high). I am interested in grade A or grade C and assume if i stop the process after boil 1 then I can take all as grade A or alternatively I take nothing and continue with the 3 boiling steps and then only make grade C. Is my assumption correct?
Very correct. Whatever grade you need after grade A, add water and continue heating.
Thanks so much for sharing
You are most welcome 🙏
Hello can I use a slow juicer after grating it
Sure you can use a juicer if you have one, it makes it easy to extract the cane juice
Very informative video. Thanks and keep up the good work Sis.
Thanks so much
Can these molasses be used for making silage?
Great video, I have a question, maybe a dumb one. When spooning off the grade b molasses prior to last phase , how do you know what to spoon off? is there a clear difference in the material color or texture? I was not able to identify what exactly was being removed. Thank you.
When making molasses, you have to know what stage you really want from the beginning. If the grade B molasses was what you need, then once you reach that level, simply stop. You don't have to move to the final stage of having blackstrap.
Their differences lie in their taste and consistency.
Grade A is a syrup with a yellowish color and taste sweet and aromatic.
Grade B is thicker and has a slightly darker color (dark brown in color) and has a mixture of sweet and bitter taste.
Grade C - blackstrap is purely black and very thick (because most of the water content has been removed) and it is totally bitter (though it has concentration of the nutrients).
You can read more in the description box.
Ooh Wow thank you very much , God bless u
You are most welcome and remain blessed too
Thank you so much, I will try making molasses at home.
This was so cool! Like a science video. Good job
Thank you so much, I'm glad you love it
This is a really awesome video thanks so much for sharing. This is talent 😇🙏👍🤠🎸
Thank you so much
Tanks dear for this great video u made I v b looking for how to do black strap molasses I couldn't find it. I try to get it in supermarket some of the supermarket don't v it. I manage to storm into pharmaceutical store dey don't v but still waiting on supply wen I was told d cost my sister very expensive wit dis video Wit speed I will make mine tanks very. More wisdom.
It's my pleasure dear. I really know how expensive molasses in supermarkets. I hope it turns out great for you. Remain blessed.
Great video
Thanks so much 🙏
It is used for upper respiratory with leaf of life or during second term pregnancy when iron is low due to distribution volume and baby need more iron.
Thank you so much may God bless you.
Amen, thank you too I'm glad it helped
Mam plantation of blacktraf molllases Or you showing the blacktraf molllases same or different
I tried it and it came out perfect bravo madam good viedo
Very informative
Thank you 🙏
Thank you very much
You are most welcome 🙏
Can you explain the taste between the three types you described ?
How much molasses would 1 cane stock make?
Wow...thanks for this
You're welcome
Mam if i made this with Jaggery i can get same nutrition. And if it is jaggery how it become bitter in taste only by boiling and if is not burnt .can u pls clear it madam
Can I used the brown sugar an boil it till it get black
No it is not done that way, they use molasses to make brown sugar rather.
Thanks from India, Karnataka
You are welcome
Thanks!!!
Thank you - this was so helpful
I'm really glad it helped out. Thanks for watching
You explained it so so well, i love it thanks
Thanks so much, I'm glad it helped
@@OnyxFoodHill it helped so much thanks once again
@@anneakinyi4916 thanks so much for the feedback
Thank you
So is the sugar left in the molasses in this process?
The sugar is dissolved to form the molasses
Thanks for sharing!!! What a great video!!
Thanks so much
Please also tell us how to make molasses from jaggery..
Sorry, I haven't made the video yet with jaggery
@@OnyxFoodHill Looking forward to it😊
Very nice , interesting and knowledgeable video!
Thanks
can I just continue to the last grade or I have to cool them down 2 times before I get to the last stage
No need to cool it, just continue to last phase. I stopped to show the different stages for the purpose of the video.
@@OnyxFoodHill thank you so much. How do I add the sugar so that it doesn't become lumps
When squeezing it is it sticky?
No it feels like normal water, it when it starts to thicken up that it becomes slightly sticky and viscous
Awesome!! How long does it take to make it?
About 1 to 2hrs
@@OnyxFoodHill ok. Thank you
So the blackstrap molasses production is intentional??? I thought it was like byproduct of 2nd stage molasses
You can produce any stage you want.
How can we get this one which shop in foreign, forget Amazon WE HAVE SHOPS SEND IT THERE, AFRICAN, CARIBBEAN AND ASIAN.
Can we make black molasses with jaggery
Yes you can make it. Just dissolve the jaggery in water and keep boiling until you have the blackstrap molasses
Quantity of sugarcane juice?how many glasses
The greenish residue you are scoping @ 5:13 is the sugar of the cane juice ?? If so, in the later stages of cooking also we find lots of foam coming up .. do we need to scoop them out also??
The greenish residue is to be discarded. Later stages of cooking will be foamy when the water content is reducing, no need of scooping the foam, just turn off heat to cool off, then continue cooking or simply add water and continue cooking until you have the stage you are looking for.
Oh..thank you for the clarification 👍
@@VickysTuition you are always welcomed
My husband bought molasses the grandma brand I said to get black strapped.. he said they didn’t have it I found it in powder form on Walmart website that I could use my eBay card I’m using it for the chickens one has gleet and it my last attempt to cure it but all the birds are being wormed n I do want it around for anyone that needs to have it if they get poisoned that I suddenly realize also ... the worming is for three days before the next full moon but I want to have a tinny bit to their food to replace needed vit ... so how do I thicken up powder to in water to drizzle a tinny bit not to cause any more heavy poop but replace vit needed or add it to a few watterers I wrote down the watering down to add to watershed think it wash a tablespoon to a gallon i think or was it 16 oz to 5 gal of water ior something I can’t remember off the top of my head. Should I just mix some in a cup of warm water maybe heat it n ad some to the non black strip molasses ? To make sure I got some of what I need ? Next month when theirs more c’s money n money in debt card to pay for the shipping I’ll buy a bigger liquid bottle . I tried Amazon but non of it was ebt nor amazon prime for my discounted free delivery
I’m suddenly bewildered the m sure it’s not corn starch to thicken like elderberry if it’s not thick when bought dies heat thicken powder?
Thank you Sis
You are most welcome 🙏
Super preparation .wonderful ,really useful videp
Thanks
that is sooooo amazing
You are most welcome
Is this a organic one??
Do you mean the sugarcane I used?
I thought molasses was the left over substance after they extract the sugar. But I didnt see you extract any of the sugar.
When you have a very large batch, you can cool it off and extract any sugar crystals formed as a result of saturation. In this case, the sugarcane juice is not large enough, therefore no saturation, which means sugar crystals will not form but that will not stop the molasses from being made.
I hope this helps. Thanks
More concentrated juice results in crystallization.
When I enter into the blackstrap mollosses stage and cold it down it become so hard I can’t even take out the spoon . What should I do?
Turn off the heat, then Add small amount of water and reheat again. When it becomes less viscous, turn off heat.
i made grade B in medium flame but than i feel before of grade C heard to-much hard sulfur spoiled smell and slightly getting black too i felt like spoiled everything i made in wrong process or it just smells like that only, pls tell some signs to identify
Yeah, grade C is usually black and bitter. That is how it should be. It is used in recipes and not as a sweetener, so you shouldn't expect it to be sweet.
This is wonderful
Thanks