Swapping dark corn syrup with sorghum syrup in pecan pie
I’m making Cheryl Day’s pecan pie from her Back in the Day Bakery cookbook. I don’t have enough dark corn syrup on hand, can I use sorghum for part or all of the dark syrup that’s called for? If so, how will it change the taste and consistency of the filling?
2 Comments
Amanda H.November 24, 2024
Sorghum has a deeper and more robust flavor, so I'd use the corn syrup that you have and make up the difference with the sorghum. Also, taste them side by side -- if the sorghum is sweeter, you may want to adjust the amount of sugar that's called for in the recipe (if there is any).
Jeanna J.November 24, 2024
Thank you Amanda. I'm glad I don't have to go back to the store!
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