Sorghum vs. Regular Molasses

I'm getting ready to make a ginger/rhubarb cobbler (recipe recommended to me by Mike Sula), and it calls for sorghum molasses. Can I substitute "regular" molasses (Grandma's, ie), and if not, where does one find sorghum molasses?

geli wrote: Can I substitute "regular" molasses (Grandma's, ie)

That's what I did.

Exxxxxcelllennnnt.....

I shoulda axed you directly but I thought you were already out of town...

Sorghum molasses is abundantly available on the Internet. I'd also think you might be able to find it someplace like Fox&Obel or Whole Foods.

I was surprised to read recently that sorghum is the fifth most important grain crop in the world, plus, in addition to the grain, you can make molasses from it -- and yet it is completely outside my experience. No doubt, because I didn't grow up in one of the places where it's widely used. But now I want to know more.

So if you decide to track down sorghum molasses, I'd be interested in hearing how it compares to regular molasses.

In case you need sorghum molasses in the future:

It's been several years since I was last there but MC Fish Market on the west side seemed to specialize in sorghum syrup (several brands) and fresh-killed catfish.

It might be a little farther than you want to travel but Tennessee Meats in Gary carries a variety of Southern syrups including sorghum as well as a terrific selection of other Southern foods. Be sure to pick up some of their extra hot chow chow!

MC Fish Market
5622 W Division St
Chicago
773-921-5444

Tennessee Country Meats
5207 W 5th Av
Gary IN
219-944-0735

Sorghum molasses is frequently made at local festivals celebrating pioneer history; I had it first at the Indiana Dunes Duneland Harvest Festival. It's also, oddly, available at Cracker Barrel for biscuits (please, don't ask me why I know that...sigh)

I'd say it's more remeniscent of wildflower honey than traditional molasses; at any rate, it's a much lighter flavor; I'd cut traditional molasses with corn syrup.

It's been a while (1.5+ yrs), but I've seen sorghum and other molasses at all times at

Pete's Produce
1543 East 87th Street
Chicago, IL 60619
(773) 374-9732

Hi,

I bought sorghum in western Illinois a few years ago when apple cidering with Erik M. It is supposed to be lighter tasting and a direct substitute to molasses.

There was a breakfast at Zingerman's Roadhouse where sorghum syrup was served. They recommended sorghum mixed with butter into a paste then applied to your bread.

I realize it is a few months away, I will try to remember to bring sorghum to the picnic.

Regards,

I've only had sorghum sryup at Lamberts in Sykeston, MO, where it was a topping for their beautiful, warm "throwed" rolls. It was mighty tasty.

I made my cobbler with molasses and it turned out well, but now I think I need to get some sorghum syrup and make some biscuits to put it on!

Amen!

Sorghum is available in all Kansas City supermarkets, right alongside the others syrups and molassas. As noted, it's a lighter flavored, although as slow-flowing, a fluid as regular molassas. It's "browner" tasting, as opposed to "blacker" tasting blackstrap. You could probably cut blackstrap with some Karo and a bit of honey and it would be a quite suitable replacement.

Although, come to think on it, the flavors are a bit different.

A lot is made and bottled in northern MO and southern IA. If you have a mkt that specializes in Amish goods, you'll find it there.

Geo