molasses

n. dark thick syrup produced during the refining of sugar

Molasses or treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. (In some parts of the U.S., "molasses" also refers to sorghum syrup.) The word molasses comes from the Portuguese word melaço, which is in turn derived from the Greek  mellas — honey. The quality of molasses depends on the maturity of the sugar cane or beet, the amount of sugar extracted, and the method of extraction.
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Noun
1. thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining
(hypernym) syrup, sirup

(n.)
The thick, brown or dark colored, viscid, uncrystallizable sirup which drains from sugar, in the process of manufacture; any thick, viscid, sweet sirup made from vegetable juice or sap, as of the sorghum or maple. See Treacle.
  

Also known as dark treacle. What is leftover in the sugar cane after the granulated sugar has been removed. It is very dark, thick, strong in flavor and aroma. It comes in light, dark, unsulfured, and blackstrap forms.