In the mountain South it’s known as long sweetnin’ for its lingering rich-as-honey finish. Steeped in backcountry tradition, sorghum syrup making is an art--a magical, end-of-summer alchemy bottled in a mason jar.
Look for 100% pure sorghum syrup at farm stands or specialty markets, or order online. Unlike molasses, sorghum has a buttery complexity.
Tuck it into a dark kitchen cupboard, ready to drizzle over baked apples, hot cornbread, or a down-home version of caramel macchiato.
Substitute it in equal amounts for corn syrup, maple syrup, honey, or molasses in recipes.
Syrup-making festivals with hand-harvested sorghum cane and mule-drawn presses are held across the South from late August to mid-October.