Sorghum Molasses

Sorghum is a cereal grass with broad corn-like leaves and large clusters of grain atop tall stalks. It is believed that sorghum originated in Africa,where it is an important food grain and an ingredient in beer. Worldwide, it's the third largest food grain. In the U.S., most of the sorghum grown goes to animal feed, and a very small portion is used to make sweetener. Sorghum molasses was a favorite sweetener, particularly in the South, during the 1800s and early 1900s. Around the end of World War I refined sugar products became more readily available and less expensive, thus causing a decline in the use of sorghum as a sweetener.

To make the syrup, the cane is pressed to extract the juice then boiled down and evaporated to create a rich, golden syrup. This time of year you're likely to find molasses-making demonstrations and freshly bottled syrup in many areas of the South. Sorghum is still made not only to preserve the tradition, but also because is such a great favorite of Southerners. It's used pure or cooked to top biscuits and can be added to any recipe calling for molasses. It also has higher nutritional value than many of the other sweeteners.

 
The raw juice is poured through a burlap filter then into the wood-fired cooker.

The end result: Pure, golden sorghum syrup pours from the bubbling cooker and through another filter.

Recipes