Hi Chris! There isn't a hard and fast rule or ratio when using blackstrap in place of regular molasses, so it could take some trial and error. You may find you need to add extra regular sugar to your recipe to counteract the bitterness, but try adding a little bit at a time as a big change in the sugar can greatly alter the texture of your bake. If you're down for a little experimentation, give a few recipes a go! Annabelle@KAF

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