The following substitutes can be made with Sorghum:

Substitution of Sorghum for Honey - Sorghum can be used in place of honey in almost any recipe on a simple one for one basis. The only exceptions are those recipes for cookies and cakes that use baking powder, where the change may prove troublesome (recipes calling for baking soda will not cause any trouble).

Substitution of Sorghum for Molasses - In non-baking applications (such as meat sauces, barbecue sauces, baked beans, etc.) sorghum can be substituted for molasses on a one-for-one basis. In baking recipes (such as cookies and cakes), sorghum should be substituted for molasses one-for-one, but it is necessary to cut the amount of sugar used in the recipe by 1/3 of the amount specified. This is because sorghum is sweeter than molasses.

Substitution of Sorghum for Sugar - In replacing ordinary sugar with sorghum, increase the amount of sorghum by 1/3 over the amount of sugar called for in the recipe. At the same time, decrease the amount of liquid (milk and/or water) by this same amount. This is to keep the amount of total liquids and sugars in balance.

NOTE: When replacing sorghum for sugar in baking recipes, some experience will be required. The exact ratios of substitutions may vary somewhat between different recipes. Also, it is not recommended that all sugar be replace under most circumstances. Best results are obtained by replacing 50% to 75% of the sugar with the required amount of sorghum.

Young and old alike enjoy the taste of natural sweet sorghum syrup. This little girl is getting a taste of syrup straight from the cooking pan.