More sweet talk: Molasses vs. Sorghum

We have talked about many different sweeteners but here are two old fashioned products that our grandparents probably used much more than we do today. Some of us may never have poured sorghum on our pancakes or molasses on our cornbread, but for many families in early America, those were the most common sweeteners. Granulated cane sugar was far too rare and expensive for every day use.
Sorghum syrup is sometimes referred to as “sorghum molasses”. This can create some confusion because sorghum syrup comes from the sorghum plant. Molasses is made from the sugar cane plant. The plants and the processes are similar, but the syrups taste quite different and have different nutritional profiles.
To my surprise, I discovered that sorghum is the third most important cereal crop grown in the United States and the fifth most important cereal crop in the world. The U.S. is the number one exporter of sorghum, followed by Australia and Argentina. Mexico, where sorghum is called milo, is the biggest importer of sorghum, a versatile and nutritious grain that is used in traditional foods like porridge, unleavened breads, cookies, cakes, couscous, and malted beverages. All sorghum varieties contain no gluten, making them an attractive alternative to glutinous grains and flours. The sorghum plant is a grass, sharing similarities with sugar cane and millet. One of the sorghum varieties is a notorious invasive weed you might recognize; Johnson Grass. Sorghum is grown for many uses including animal fodder, ethanol, cereal, and flour. When the juice from the crushed stalk is extracted and cooked down, sorghum syrup is produced. It’s lighter and thinner than sugar molasses and not quite as sweet. Most sorghum syrup is produced in the United States. If you’d like to see how it’s done, there is a Sorghum Festival held in Crawford County, Ind., at the Crawford County High School on the third Saturday of October each year.
Molasses used to be the sweetener of choice in America until refined white sugar pushed it to the back of the shelf. It was exported to the U.S. from the West Indies to make rum. High taxes were levied on molasses by the British via the Molasses Act of 1733. In January 1919 a huge vat of molasses at the Purity Distilling Company
in Boston exploded. The ensuing “Great Molasses Flood” killed 21 people and spilled 2 million gallons of molasses into the streets. Today, molasses lends its distinct flavor
to gingerbread, fruitcake, cookies, toffee, baked beans, and BBQ sauces.
Molasses is the by-product of processing sugar cane into white sugar crystals. The sugar cane plant is stripped of its leaves and juice is obtained from the cane by crushing or mashing. The juice is then boiled to crystallize it.
The result of the first boiling and removal of the sugar crystals is called the “first molasses” (mild) and is the sweetest tasting. The second boiling and removal of crystals creates the “second molasses” (dark). “Blackstrap” is the result of the third boiling of the syrup and is considered bittersweet in taste. Sulphured molasses is made from young sugar cane and requires sulphur dioxide to preserve it. Unsulphured molasses is made from mature sugar cane which does not require preservatives.
Both sorghum and molasses are nutritious sweeteners. Sorghum is a good source of phosphorus, magnesium, thiamin, and omega 6 fatty acids. Molasses contains significant amounts of vitamins and minerals. It is a good source of potassium, magnesium, calcium, and iron.
Sorghum and molasses can be stored unopened on the shelf for two years. After opening, both can be stored for up to a year in the refrigerator to prevent mold. If mold does appear, the syrups should be discarded. If they crystallize, this does not cause any harm to the syrups and they may be liquified by placing them in a larger container of hot water until melted. Sorghum is more popular as a syrup and molasses is more often used in cooking and baking.
After some sweet talk, look up some recipes using sorghum or molasses, and share a little old fashioned natural sweetness with someone you love this St. Valentine’s
Day.