If there is no sign of mold growth, it is safe to eat. These two sweetners are not precisely the same thing. Molasses is a by-product of sugar refining and cane syrup is simply cane juice boiled down to a syrup, in much the same way as maple syrup is produced. Sulphured molasses is available on the market and very cheap as well, but it's strong flavor is unattractive and generally not desireable. This is produced in the same manner as cane syrup, but sorghum cane, rather than sugar cane, is used.
Sorghum tends to have a thinner, slightly sourer taste than cane syrup.
This sweetner comes in varying colors from a rather dark version, similar to, but not quite the same as blackstrap molasses, to paler versions more similar to golden syrup. All these syrups are generally dark with a rich, heavy flavor. A close examination of the ingredients list will reveal mixtures of cane syrup, cane sugar syrup or corn syrup along with preservatives, colorings and other additives. They usually have a much less pronounced flavor than molasses, cane syrup, sorghum or the darker treacles. Any syrup containing corn syrup should be stored as corn syrup.