Substituting sorghum for other sweeteners
Honey and Molasses one to on 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: not recommended that all sugar be replaced under most circumstances. Best results are obtained by replacing 50% to 75% of the sugar with sorghum.
