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

FAQs

How to make sorghum syrup? ›

Sweet sorghum syrup, also referred to as sorghum molasses, sorgho, or sorgo, is made by boiling the sweet juice of the sorghum cane (Sorghum bicolor, formerly known as Holcus sorghum). Sorghum syrup is not derived from the sorghum grain or from sugar cane.

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.

Healthier Choice: In terms of healthiness, both sorghum syrup and molasses can be part of a balanced diet when used in moderation. However, if you're looking for a sweetener with potentially more nutritional benefits, sorghum syrup may be a slightly better option due to its nutrient content.

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.

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.

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.

Sorghum syrup is also a healthier alternative sweetener. It has a slightly lower glycemic index than refined sugar and high fructose corn syrup, meaning that it will not spike blood sugar levels as drastically as its more highly processed counterparts.

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).

You Bet! There's no stopping this powerhouse grain. 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.

What do you eat with sorghum syrup? ›

In Memphis, they taught me to just pour the sorghum straight onto the biscuits. Either is good, so try both of them out for yourself. It's excellent over ice cream, on French toast, pancakes or really just about anything else you'd use maple syrup for.

It takes about eight gallons of sorghum juice to make one gallon of syrup. There is a product today called “sorghum molasses” and it is a blend of sorghum syrup and and molasses (the by-product of sugar cane processing).

The glucose level was significantly lower in sorghum treatments at 45 – 120 min intervals while insulin response was significantly lower at 15 – 90 min intervals.

Blackstrap molasses has a lead warning from the U.S. Food and Drug Administration (FDA) because the processing of molasses infrequently involves using a direct flame with coals that may contain a high amount of the caustic substance potash. The soil in which the sugar cane grows may also contain lead.

High fiber and improved blood glucose control go hand-in-hand, so it's no surprise that fiber-rich sorghum has been researched for its impact on blood sugar. Studies have shown that sorghum intake led to a decreased insulin and glycemic response when compared with intake of corn and rice.

Sorghum can be used as a replacement for various sweeteners or as a gluten-free grain in baked goods. It is a good source of antioxidants, fiber, vitamins, and iron.

Sorghum is made from sorghum cane, while molasses is made from sugar cane. They are both made from similar processes, but the initial cane that they start with is different. Sorghum tends to be a more flavorful liquid and is generally used as a topping.

Ways to Use It. Replace Maple Syrup Use as you would maple—on pancakes or biscuits, or in sweet-sour vinaigrettes along with shallots, mustard, Sherry vinegar and a neutral oil. Cook Up Some Sticky Crabs Sauté shallots, garlic and chili flakes in butter. Deglaze pan with lime juice and Chinese black vinegar.