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7 answers 21453 views
9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added about 6 years ago

I would think it would be how refined the sorghum sugar is. Molasses is a by-product of sugar processing. I am curious too on the taste.

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added about 6 years ago

Here's more information than you may need. Basically, sorghum syrup is evaporated from the juice pressed from sweet sorghum, a grain. Sorghum molasses combines this syrup with molasses processed from sugar cane -- a byproduct of sugar refining.
I had it years ago, and as I remember it was along the lines of the Sugar Daddy taste. If you want to move away from cane products, I think that malted grain syrups would be closer in taste (rice malt, barley malt, corn malt, and mixtures of these). It was a traditional sweetener in parts of the South, as molasses was in New England.

D6706402 eb96 499d a671 b2e90db25df9  bike2
added about 6 years ago

I think the Sugar Daddy taste is a great way to describe this. There are so many varieties of molasses that have unique regional ties. Lately I have been playing with some that are mideastern. You can find such completely different molasses from dates or pomegranate or mulberry (my favorite). I also have barley malt which I bought to test rolls this past year that is molasses-like. Having been raised with only black strap molasses, there is a whole world of its own out there.

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added about 6 years ago

There seems to be an issue about the word molasses. My dictionary has 1) the syrup remaining from cane sugar refining (paraphrased), and 2) (their words) a syrup made from boiling down sweet vegetable or fruit juice (citrus~).
You can see why we get a little confusion on the question. I keep a dictionary by the computer in case there is a hair to split...

15e23675 44ea 4ae1 80be cb0741acd112  ehanhan4
added about 6 years ago

The recipe itself is confusing - it's an older recipe. It has sorghum in the title, but the ingredient is listed as molasses. So I am confused too!

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added about 6 years ago

Since the sorghum product is called molasses, I'd say get it if you can, or sub what you have. Not blackstrap (which I love) -- something in the middle would be closer, or a grain malt syrup.

8853b3c6 b669 48fc 9779 62260aafeab1  screen shot 2011 01 25 at 1 15 11 pm
Dan Soloway

Dan is the founder of Kitchen Options

added about 6 years ago

I have never heard of sorghum molasses, but I have seen sorghum syrup in the Union Square Market in Manhattan before from Tony Van Glad of Blenheim Hill located in Stamford, NY. Get a hold of some and see for yourself. 'Molasses' could just be a moniker like 'tapenade' or 'caviar'. Maybe all you need is the syrup. Sorry I couldn't shed more light on this one.

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