Sorghum Treasures
Sorghum Syrup Cookbook
Try these delcious recipes with our sorghum syrup, your mouth will be left watering!
INGREDIENTS:
• 1 cup sugar
• 1/2 cup light corn syrup
• 1/2 cup sorghum syrup
• 1/2 cup butter
• 1 cup cream
• 1/2 cup chopped walnuts (optional)
• Chocolate coating (optional)
Sorghum Caramels
Instructions:
1. Combine sugar, syrup, sorghum, butter, and cream in a heavy kettle; bring to a boil over medium heat, stirring occasionally, to dissolve sugar.
2. Cook to hard ball stage (245°F).
3. Add chopped nuts, if desired.
4. Pour into a well-buttered pan.
5. When cool, cut into squares and wrap in wax paper, or cover with chocolate candy coating before wrapping.
Sesame Sweets
Ingredients:
• 1/4 cup sorghum syrup
• 1/4 cup honey
• 1/2 cup light corn syrup
• 1 1/4 cups sesame seeds, hulled, roasted or unroasted
• 2 tablespoons butter
Instructions:
1. In a heavy saucepan, cook sorghum, honey, and syrup to soft ball stage, and just a little longer (238°F), stirring constantly.
2. Remove from heat; stir in sesame seeds and butter.
3. Pour into a greased pie pan.
4. When cool and firm, cut into small rectangles and wrap in plastic wrap.
Sesame seeds are a good source of protein. For a variation, try using half wheat germ. This candy won’t stay around long!
Best Sorghum Cookies
Ingredients:
• 1/2 cup margarine
• 1/2 cup vegetable shortening
• 1 & 1/2 cups sugar
• 1/2 sorghum syrup
• 2 eggs, lightly beaten
• 4 cups flour
• 1/2 teaspoon salt
• 2 & 1/4 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 & 1/2 teaspoons ground cloves
• 1 & 1/2 teaspoons ground cinnamon
Instructions:
1. In a large mixing bowl, cream margarine, shortening, and sugar. Beat in sorghum and eggs; set mixture aside.
2. In another large bowl, combine flour, salt, baking soda, ginger, cloves, and cinnamon. Blend thoroughly with a wire whisk.
3. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.
4. Roll dough into 1 1/2-inch balls. Dip tops in granulated sugar; place 2 1/2 inches apart on a greased cookie sheet.
5. Bake at 350°F for 11 minutes. Do not overbake. Cool on wire rack. Store in tightly covered container to maintain softness. Yields about 3 dozen cookies.
These cookies are soft and chewy. They freeze very well.
Sorghum Divinity
Ingredients:
• 3 cups sugar
• 1/2 cup light corn syrup
• 1/4 cup sorghum syrup
• 3/4 cup water
• 3 egg whites
Instructions:
1. Combine sugar, corn syrup, sorghum, and water in saucepan and cook over low heat, stirring constantly, until sugar is dissolved.
2. Place candy thermometer in mixture and cook to 255°F, without stirring.
3. Place egg whites in mixing bowl and beat at high speed until stiff peaks form.
4. Change mixer speed to medium and slowly pour half of the syrup into egg whites. Continue beating egg white-syrup mixture.
5. Cook the remaining half of syrup to 272°F and drizzle into egg white candy mixture until it holds stiff, glossy peaks.
6. Drop candy by teaspoonfuls onto buttered cookie sheet or wax paper.
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For an extra treat, dip some of the cooled pieces in butterscotch or caramel candy coating.