By Kevin Williams
About some some sorghum brownies?
That doesn't sound as appealing as about some molasses brownies? I plead guilty to kind of using the two terms interchangeably. Molasses is ultimately made from sugar cane, whereas sorghum is made from, well, sorghum, a cane that is well suited for the southern USA and is usually harvested in the autumn.
Now, you can use the two ingredients interchangeable generally, but you do get a richer, deeper flavor with sorghum. That seems to be the consensus. Then there is also a blend of the two which is "sorghum molasses."
There is a great article about southern sorghum in the Huffington Post along with some recipes, see here.
Here are some related recipes from Amish365:
So this week's product from The Amish Buggy is sorghum. Pure, Amish-made sorghum molasses, a blend of the two. You get a deep, rich flavor that is so, so, so, so good. I just spooned some onto two biscuit halves and WOW it was good. I will definitely be using this sorghum molasses on about everything I can until it runs out. This is good, good stuff harvest and packed by an Amish family in Illinois. If you would like to try and buy some of this liquid gold yourself, use my affiliate link here.