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Sorghum Help Needed

post #1 of 2
Thread Starter 
My recipe calls for "1-1/4 lb syrup or sorghum". My questions are:

What exactly is sorghum? Is it the same as molassas? Is it the same as Ribbon Cane Table Syrup? Can these be used interchangeably?

It's an old recipe that my Grandma used to make for Pfefferusse cookies. Grandma's written recipe disappeared when she died and the neighbor coincidentally, makes what taste and appear to be the same Pfeffernusse cookies as my Grandma. The kind neighbor gave me the recipe and indicated she uses sorghum, but I've not been able to find any at the store she buys from. The neighbor's recipe is also from her Grandma and these Pfeffernusse are not the type seen most commonly today.

Any help you can give would be greatly appreciated.
post #2 of 2
Sorghum syrup is made from sorghum....its a type of grass. I grew up eating it on biscuits and cornbread....its usually dark in color and has a slightly sour taste...nothing like it.....cane syrup or molassas could be substituted....you find it in roadside country markets around the south.....by the way....wonderful with foie gras......basically its made by extracting liquid from the sorghum grass and then cooking it down.....probably an alternative to sugar in places to cold to grow cane. Each year there are less and less sorghm mills operating...may become a thing of the past....
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