Muddy Pond Sorghum is named for the local mountain TN town in which it is produced by the Guenther family. Sorghum is sometimes referred to as sorghum molasses. However, molasses is made from sugar and sorghum from sorghum cane, a member of the grass family. Native to Africa, sorghum cane was Introduced in America in the mid 1800’s, it soon became the primary sweetener in the rural South before granulated sugar became plentiful. The Guenther's grow their own sorghum cane and harvest in cooler months -- after the hot summer growing season -- to boil the juice down to syrup. 8 oz
Spoon sorghum syrup over hot biscuits and pancakes; use in place of molasses in cookies, pies, cakes, and barbecue.
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Sorghum Sauce for Bread Pudding: Melt 1 stick butter in a small saucepan. Stir in 3/4 cup sorghum and 1/4 cup brown sugar. Remove from heat. In bowl, whisk 2 large eggs; whisk in about 1/4 of sorghum mixture. Whisk into remaining sorghum mixture. Cook over medium heat, stirring constantly, until smooth and thickened, about 4 minutes. Remove from heat and whisk in 1/2 cup whiskey and 1 TBSP vanilla. Serve on bread pudding or pound cake.