Sorghum Molasses

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 for Sorghum Molasses

65 to 70% sucrose

Storage Hints for Sorghum Molasses

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

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See Also: Sorghum

Other entries for: Molasses
Molasses, Sorghum Molasses

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