Sorghum can be used as a substitute for various ingredients in recipes. This is a general guideline for using sorghum as a substitute for other sweeteners.
# Honey: Except for when using baking powder in cookies and cakes.
# Molasses: In non baking applications, such as meat sauces, BBQ saauces, baked beans...etc. Substitute one for one. In baking recipes (cookies and cakes) substitute one for one, but cut the sugar by 1/3.
#Sugar: Increase the amount sorghum by 1/3 over the amount of sugar called for. Decrease the amount of liquid (milk and/or water) by the same amount.
Note: When replacing sorghum for sugar in baking recipes, some experience will be required. The exact ratios of substitutions may vary somewhat between recipes. It is not recommended that all sugar be replaced under most circumstances. Best results are obtained by replacing 50-75% of sugar with the required amount of sorghum.
The source for this posting is a pamphlet I picked up at a vendor's booth at the Wisconsin Steam Engine Association show, held in the middle of August at the Calumet County Fair Grounds in Chilton, Wisconsin. Check the "Calumet County" board for more information on this event.
