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.