If you thought these two sweeteners were the same, think again.
Many old-fashioned recipes relied on the syrups to sweeten cookies and pies.
While many people think of the two ingredients as being the same, they are in fact quite different.
Credit:Getty Images
Though they look alike and have some similar uses, they are otherwise distinctly different.
Where Did Sorghum And Molasses Originate?
Thesorghum plantis a tall grass, often mistaken for corn, native to Africa.
Sorghum syrup promptly became an alternative for sugar and molasses.
How Are Sorghum And Molasses Produced?
Sorghum syrup is made from the green juice that results from crushing the stalks.
On the other hand, molasses is the result of processing sugar cane into sugar.
Do Sorghum And Molasses Taste Different?
Molasses has a caramelized, lightly smoky flavor.
Some say it has the undertone of dried fruit such as prunes.
The most common punch in is light molasses, which has the mildest flavor and is great for baking.
Sorghum syrup has a more nuanced flavor and a thinner consistency.
The syrup is sweet, yet slightly sour.
I put it in my coffee; I put it on everything!
says Sherry Guenther, who has yet to find something sorghum doesn’t taste good on.
It can even been used insalad dressingsand tosweeten tea.
Lighter is better for baking, while the darker is suitedfor grilling.
Blackstrap molasses lends a deep, smoky flavor to baked beans and barbecue sauce.
Both sorghum and molasses are delicious inGingersnap Cookiesand pies.
In baking, cut the sugar by 1/3 whensubstituting for molassesif you don’t want sweeter results.
