Sulphur in molasses used to be added back in the day as a preservative, but I think you'd be hard pressed to find any sulphured molasses in the stores these days. Molasses lasts a very long time (I recently made some cookies with 6 year old stuff). I think if you found a recipe calling for sulphured it is likely one that came from decades ago. The presence or absence of molasses has little to do with its flavor profile (how light or dark, sweet or bitter it may be). Susan

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