I am not an expert, but for what it's worth...

Sorghum Syrup is a light, sweet syrup made from crushing sorghum cane.
Some of the "best" sorghum syrup comes from the Sand Mountain area of
north Alabama, east of Huntsville. Sorghum syrups, even from Sand
Mountain, have different flavor intensity, different color intentsity
(from light to dark brown), and different viscosity. As with Maple, I
presume, personal preferences for this type of syrup differ widely.

Sorghum syrup is not molasses. It has a lighter flavor than even the
most delicate molasses I have tasted.

Uses for Sorghum Syrup

Sorghum syrup may be used any time in place of maple syrup. It
typically has a lighter flavor than maple syrup, and is somewhat
sweeter and more viscous. In the traditional South, sorghum syrup or
"table syrup," is always on the table and frequently used on pancakes,
waffles, and even corn bread, and at most any meal.

I have also had sorghum syrup used as a sweet offset to a sharp pie,
such as lemon or lime. (Not too much, just drizzle it around the
plate.)

My personal preference, believe it or not: Hillbilly Soppin' Syrup,
from Giles County, Tennessee. It's hard to find, but worth the trip.
Rick

Traditional Quick Southern Breakfast

2 hot fresh-made biscuits
butter
sorghum syrup

Place hot biscuits on a plate and slather with butter. Pour syrup
generously over the top.



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