How to Substitute Sorghum for Other Sweetners
When working with recipes you can use sorghum rather than other sweetners by applying these basic rules:
Honey and Molasses: One to one basis in most cases. In baking recipes that call for molasses, substitute sorghum but reduce the sugar by 1/3. This should be done because sorghum is sweeter than molasses.
Ordinary sugar: Increase the amount of sorghum by 1/3 over the amount of sugar called for and decrease the amount of liquid (water and/or milk) by this same amount.
Note: it is not recommended that all sugar be replaced. Under most circumstances the best results are obtained by replacing 50% to 75% of the sugar with sorghum.
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