Clarifying molasses

[Doubler]

When I imagine clarifying something, I see a clear liquid on top and the funk on the bottom. Is this true for molasses? I attempted (maybe successfully) to clarify molasses for my next rum wash. I dipped my finger in for a taste and it tastes sweeter than the molasses out of the jug, but its still dark colored. My process was: 1 part molasses to 2 parts water, temp brought up to 185F, covered loosely and set overnight. Sorry if this is covered somewhere else, but my eyes are burning from searching forums, websites and staring at the screen so long.