Lassy Coady (Newfoundland Molasses Sauce)

Name: Lassy Coady (Newfoundland Molasses Sauce)
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Fancy molasses; 1/4 cup Brown sugar; 4 tablespoons Butter (unsalted); 1 tablespoon Lemon juice; 1 teaspoon Fresh ginger, finely grated; 1/8 teaspoon Salt; 1/8 teaspoon Cinnamon; 1 strip Orange Peel

alangdon @cook_112718873

Toutons drizzled with lassy coady, a classic Newfoundland pairing. Lassy coady (or cody) is a traditional molasses-based sauce, boiled until thick and syrupy. Poured over warm fried bread dough, it adds deep molasses richness.

alangdon @cook_112718873

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Ingredients

4 servings

1 cupFancy molasses
1/4 cupBrown sugar
1/4 cup Water
4 tablespoonsButter (unsalted)
1 tablespoonLemon juice
1 teaspoonFresh ginger, finely grated
1/8 teaspoonSalt
1/8 teaspoonCinnamon
1 stripOrange Peel

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Steps

1

Combine ingredients: Add all ingredients to a medium saucepan with room to prevent boil-over from foaming.
2

Dissolve and Melt: Place the pan over medium heat. Stir frequently as the butter melts and the sugar dissolves into the molasses. Continue stirring until the mixture is uniform and begins to simmer.
3

Check consistency: After about 10 minutes, the sauce should thicken slightly. It should coat the back of a spoon. It will continue to thicken as it cools. If too thick, stir in a spoonful of water at a time until the desired consistency is reached.
4

Finish: Remove from heat and discard the orange peel.
5

Serve Warm: Let the lassy coady cool for a few minutes, as it will be extremely hot. Be careful when handling or serving. It should be warm and pourable, not piping hot. Drizzle over warm toutons.