We just returned from our annual trip to Tennessee. One of the highlights of this year’s trip was watching the farmer make sorghum syrup. What a delicious treat! Living in Chicago, I didn’t know that many folks in the South use sorghum syrup in the baking and cooking. The syrup is similar in consistency to maple syrup yet tastes more like molasses.
I regularly use sorghum flour in my baking so it was so neat to watch them make this syrup and then get to taste it. I bought a large jug and am going to start experimenting with it. I’ll post the recipes as I go. I am also going to be making a video of how the syrup is made. It was fascinating. All these years I have watched the horse and farmer make this stuff and I thought the canes were sugar canes! I had no clue that they were sorghum cane.
If you have a great recipe using sorghum syrup, please let me know. I’d love to try it out. Today I am going to make some sorghum popcorn balls for my kids.
3 quarts popped corn
1 cup sorghum syrup
1/2 cup sugar
1 T butter
1/2 teaspoon salt
Melt butter. Add molasses and sugar. Cook until brittle when tested in cold water. Pour gradually, while stirring over popcorn in large bowl, pan or kettle. Salt should be sprinkled over corn just before pouring the molasses. Shape into balls very gently. Place each ball on waxed paper and allow to cool before wrapping.