What standards are met for molasses to be called 'fancy'?

Fancy molasses is basically the highest grade you can get. From what I've picked up over the years, it's not made from the leftover stuff like the darker, more bitter varieties. It's actually crafted from pure, concentrated sugarcane juice that hasn't had the sugar crystals extracted yet. That's why it's got that lighter color and a much cleaner, sweeter taste compared to the blackstrap stuff.

If you're looking for that specific label, it really comes down to the refinement process. It’s consistent in quality and doesn't have that burnt or metallic aftertaste you get with the lower grades. I usually keep a jar around for baking because it's way more reliable for cookies or cakes where you don't want a heavy, medicinal flavor taking over the whole recipe.