Do you know the difference in molasses and sorghum? Maybe you are like me and thought they were the same? Actually they are not the same, even though molasses and sorghum both derive from sugar cane. Ben Lynch stated that molasses is made from the joint, and sorghum is made from the seed cane. Molasses is a byproduct of the sugar cane, but sorghum is the juice extracted from the cane. When the sugar cane is boiled down the syrup is 100% sorghum, natural, and contains no additives. Pure sorghum is sometimes called sorghum molasses.
The first boiling of sugar cane is called first molasses and is the sweetest tasting and lightest color. The second boiling is darker and is called second molasses. The third boiling is the darkest, bittersweet, and called “Blackstrap.” Sorghum goes through no chemical process so it is a pure food. When raw sorghum is boiled down ten gallon of raw sorghum juice yields about one gallon of syrup.
Sorghum molasses is an old-fashioned sweetener introduced into the United States during the 17th century. Sorghum is typically produced in Kentucky and Tennessee and harvested during September and October. In other parts of the United States where there is less rainfall and higher temperature, sorghum is grown for livestock feed, ethanol, and other purposes.
Sorghum contains many nutrients that are hard to find in other foods. It is high in antioxidants, potassium, protein, calcium, magnesium, iron, and phosphorous. Years ago before vitamin supplements, doctors prescribed sorghum for a supplement for people low in these nutrients.
Sorghum was used in cooking to replace sugar up to the 19th century, due to high cost of sugar. Today’s nutrition conscious families are using sorghum in recipes to replace honey, corn syrup, sugar, and artificial sweeteners. Sorghum is very healthy, but beware of the calories.
Try sorghum on hot biscuits for a delicious southern breakfast. Here in the south sorghum is as much a tradition as grits. Just try it and enjoy!
Wendy Drumm, Riddleton FCE Club, sent us the recipe for this week.
Easy Potato Soup
16 oz. bag shredded potatoes
1 cup chopped onions
14.5 oz. can ready to serve chicken broth
2 cups water
10¾ oz. can cream of celery soup
10 ¾ oz. can cream of chicken soup
Cheddar cheese
Bacon bits
Combine first 4 ingredients in a large pot; bring to a boil. Cover and reduce heat. Simmer for 30 minutes. Stir in soups and milk. Heat thoroughly. Garnish with grated cheddar cheese and bacon bits to taste. Enjoy!!
Submitted By: Mary Parker Draper – UT Extension
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