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The grain of sorghum is used for grain products, then the stalks are made into Sorghum Molasses. The raw canes are pressed to squeeze the juice out, which is then boiled down to a thick syrup which can be either a clear or dark amber colour. 20 US gallons of juice (75 litres) will make 2 gallons (7.5 litres) of molasses after about 2 1/2 hours of cooking. Those who love it swear that regular molasses is flavourless by comparison.

It was very popular up until after the First World War, when sugar cane molasses became cheaper. However, it remains popular in the American South, particularly in Kentucky and Tennessee. Outside those areas, what was once a staple item has become a specialty item, which can cost up to $13.00 US for 16 oz (475 ml) by mail order (2004 prices.)

Sorghum is related to the sugar cane plant, which explains why its stalk is so sweet.

Nutrition
65 to 70% sucrose

Storage
Has a shorter shelf life than molasses produced from sugar cane. Refrigerate.

See Also:

Sorghum

Other entries for: Molasses

Molasses, Sorghum Molasses

Other entries for: Syrups

Agave Syrup, Almond Syrup, Barley Malt Syrup, Birch Syrup, Black Treacle, Brown Rice Syrup, Cane Syrup, Chocolate Syrup, Coconut Syrup, Corn Syrup, Fig Syrup, Fox's U-Bet Chocolate Flavor Syrup, Golden Syrup, Gum Syrup, Khus Syrup, Maple Syrup, Nectar Syrup, Orgeade, Orgeat Syrup, Pancake Syrup, Rock Candy Syrup, Rose Syrup, Sugar Syrup, Swedish Light Syrup, Syrups, Violet Syrup

Other entries for: Sweeteners

Amasake, Honey, Sorbitol, Stevia, Sugar, Xylitol