Syrup
Dark Sorghum Syrup
A tier
Dark sorghum is the long kettle: brown, thicker, more caramel and less fresh grass, the gingerbread and baked-bean grade. It can approach light molasses in look while keeping a sorghum tang. Use it in spice cakes. If it tastes only of burnt kettle, the fire was too high. This is the usual old-fashioned jar colour.
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Unit
Characteristics
Preparations
BeansDark PourSpice Cake
Traits
BakingBrown ThickBurnt RiskCaramelLong KettleNot BlackstrapSorghum TangUsual Jar
History
US
Long boils produced the dark sorghum most mountain pantries kept.
Dark sorghum was the grocery jar when sorghum was stocked at all.
Bakers specified dark sorghum for colour in spice cakes.