I did like the idea of mixing molasses with soy. However, the high sugar content made the sauce burn almost instantly when it contacted the hot pan. :P It was also, as I suspected, an overwhelming flavor.
Since we have some sauce left, we're mulling over other things we might do with it.
I'm also thinking about how else I could combine molasses with soy sauce. I'm afraid if I put it in a hot wok, it will just burn again. But it might do better if diluted more. Braising might work. I want to try honey glaze too.