Sorghum Syrup Crinkle Cookies - Golden Barrel Sorghum Syrup Recipe (2024)

FAQs

Can you use sorghum instead of molasses in cookies? ›

sorghum can be substituted for molasses on a one-for-one basis. In baking recipes (such as cookies and cakes), sorghum should be substituted for molasses one-for-one, but it is necessary to cut the amount of sugar used in the recipe by 1/3 of the amount specified. This is because sorghum is sweeter than molasses.

It's a unique flavor. And it adds a lot of depth to what you're cooking, more so than honey." Use sorghum to top biscuits, cornbread, pancakes, or desserts, or add it to just about any recipe calling for molasses or honey. It also has a higher nutritional value than many of the other sweeteners.

They have different production methods. Sorghum syrup is made from the green juice of the sorghum plant, which is extracted from the crushed stalks and then heated to steam off the excess water, leaving the syrup behind. Conversely, molasses is the byproduct of processing sugar cane into sugar.

Caption Options. Pure sorghum syrup is subtle yet sweet enough to be swapped in as a 1:1 alternative for other liquid sweeteners like corn syrup, cane syrup, honey, and molasses in some recipes.

Sorghum is rich in phytochemicals that have been reported to have glucose-lowering (7) and cholesterol-lowering properties (8). Scientific evidence has also shown that sorghum extracts has hypoglycemic activity in diabetic rats, thus helping to control the negative effects of DM (9, 10).

Sorghum Syrup: Sorghum syrup is often considered a healthier option compared to molasses. It is a good source of several essential nutrients, including potassium, iron, and antioxidants.

Do I Need to Refrigerate Sorghum? No, sorghum is a natural sweetener and can be treated just like honey. Although refrigeration will not hurt your sorghum, it will make the consistency thicker and harder to spread. Storing at room temperature will keep your product ready to use at all times.

A natural sweetener, sorghum can be kept like honey. Although refrigeration does not hurt sorghum, it makes the consistency thicker and harder to spread. Storing at room temperature will keep sorghum ready to use.

Sorghum is known to be rich in phenolic compounds, many of which act as antioxidants. It has also been shown to be good at reducing some forms of inflammation due to its antioxidant properties. Several of the phenolic compounds in sorghum have been linked to anti-cancer effects.

It takes stomach enzymes longer to break down the wall to reach the nutritional proteins in sorghum than it does to reach the proteins in similar grains, such as corn.

Can you pop sorghum like popcorn? ›

Heat a pot with a tight fitting lid over medium heat. When hot, add sorghum grains and cover with lid. Cook, shaking pot often without removing the lid, until sorghum grains begin to pop. Once popping begins, shake pot continuously, leaving the lid in place.

Shelf Life: 1) Whole sorghum grain, cut/meal sorghum grain, sorghum flour, sorghum bran, & baking mix-store in a cool, dry place for up to 12 months from date of production, 2) popped sorghum- store in a cool, dry place up to 4 months from date of production in a closed container/bag, and 1 week if bag gets opened.

Orange, Sumac, Honey (may be same as Honeydrip), and Black Amber are four additional varieties of sweet sorghum that have been widely used in syrup production. Honey is a late-season variety, while Orange and Sumac are medium and Amber is short-season.

The USDA recognizes sorghum as an incredible nutrient source, as a single serving contains significant amounts of protein, niacin, riboflavin, thiamin, copper, iron, potassium, magnesium, fiber, and antioxidants.

In addition, popped sorghum doesn't have a strong flavor, which makes it desirable for added flavoring. The popped grain of sorghum is also more tender than popcorn and doesn't contain hulls.” “The starch and protein in popped sorghum is more digestible than in the un-popped grain,” says Kent.

A.: While sorghum is sometimes called sorghum molasses, it is actually much sweeter than molasses. You can substitute them for each other, but just keep in mind that molasses is less sweet.

The Best Molasses Substitutes

"Other substitutes include Sorghum syrup, and Treacle, an English version of molasses, you may find at an international market." Honey, dark corn syrup, and maple syrup can also be used to replace molasses in recipes.