I use it once in a while instead of molasses. We actually have a small sorghum farm about 35 miles from us where they process and have fresh stuff in the fall. They have days on the farm when you can go and watch how it is processed.
When it’s bitter or perhaps too strong, most likely it was cooked too hot or for too long. The best sorghum syrup I’ve ever had was purchased from the Great Smoky Mountains Association, which is provided by Muddy Pond Sorghum Mill in Tennessee, a family run farm. I talked to one of the family members in Cades Cove during a syrup making demonstration using a horse to turn the mill, while the juice was cooked down on top of a wood fired stove. They really have the process down, in terms of how much juice is required, how hot to run their stove, and how long to cook it. He also told me he believes the soil at their farm produces a superior sorghum cane. I’m sure there are other good producers around. But if anyone wanted to try Muddy Pond they have a website, plus it’s also available through Great Smoky Mountains Association. https://www.muddypondsorghum.com/ https://www.smokiesinformation.org/food I’m not associated with either one, I just enjoy the product!
Have not had sorghum syrup, but do enjoy sopping biscuits in cane molasses with butter and peanut butter chopped together.
We always had it over buttered biscuits. Now I like it drizzled over some buttered toast, with eggs scrambled soft with fresh peppers, especially cowhorn and banana pepper, but most any pepper will do. I’m not a vegetarian, but I really don’t need bacon or sausage with this breakfast. Pretty tasty as is!
I had it growing up as a kid. My Mom's side of the family liked it. I still do. Can't find it to save my life at the grocery store's around here. So I have to buy it on Amazon now.
Check out the links I shared above. I think I’ve seen Muddy Pond on Amazon as well. Truly the best sorghum syrup I’ve had.
