First, have you ever used a sorghum? If yes, you must be surely wondering about its difference from molasses. In fact, most of the people don’t even know what it is! If you don’t know much about this sweetener, you are about to get the answer. It is an old fashioned sweetener. People in the South have grown up using it and they strongly believe that ‘ You have only half lived if you have never tasted sorghum.’
Sorghum is a juice of sorghum crop. Yes, you have read it right! It is not a byproduct of sugarcane like molasses. It is juiced out from a crop of Jowar family. This tall, broadleaf plant is a grain crop and is different than plain old sugar cane. (same cane as on the cane on the True Elements Sorghum bottle. )This cane is mostly harvested dusting September and October. The juice is extracted from the freshly cut plants, many times right in the field. The juice is bright green in colour, which then goes back to the mill where it is heated. It then thickens into a light amber syrup with the viscosity of honey, all ready to be bottled and sold.
This syrup is darker than honey and has a deeper flavour. In fact, it tastes more like a caramel with hints of vanilla. It’s not as bitter as molasses.
The difference between Molasses and Cane Sorghum:
Both are ancient sweeteners. Molasses is the byproduct of processing sugar cane into sugar. The sugar cane juice is boiled to concentrate. The result of third boiling is blackstrap molasses. As you already know, It is not extracted from the sugar cane but from sorghum grain.
Why we use it?
It is a storehouse of many hard-to-find nutrients as iron, calcium, and potassium. Before the invention of vitamin pills, many doctors recommend this syrup as a daily supplement for those low on vitamins. It not only improves the flavour of your food but also improves your health.
How to use Sorghum?
It can replace any sweetener. It can be drizzled over biscuits, pancakes, waffles or any dessert. It can also be added to any recipe calling for molasses or honey. You may need to increase the amount of the syrup by one-third over that of the sugar required. Since it is a syrup ie liquid, the liquid content of the recipe should be reduced proportionality. While replacing it with molasses, One to one basis in most cases. In baking recipes that call for molasses, substitute sorghum but reduce the sugar by 1/3. This should be done because it is sweeter than molasses.
It can be stored at room temperature. Just like honey, it can crystallize, however; putting it in a pan of warm water or putting it in your microwave will restore it to a usable form.