Some report that molasses produces a very unpleasant overpowering taste that only moderates after many months. You may need to experiment. Again the results may be variable, depending on the type of malt and the amount of water present. For sucrose, this should give a solution with a gravity of 1047. Other sugars will tend to give lower values.
Much confusion arises here because the same spoon holds different weights of different sugars.
For really reliable results, you need to know exactly how much priming sugar your measuring spoon holds. If you have accurate scales, you can check directly. If your scales aren't accurate enough, you could ask your homebrew shop to do the weighing. Sometimes things just don't work out and you find a whole batch is over-carbonated. It may have occurred because of bottling too soon, over-priming or possibly because of an infection.