ONE OF THE OLDEST SWEETENERS KNOWN TO MAN

Making Tracks Sorghum Molasses is made from 100 percent pure, natural juice extracted from sorghum cane and thickened by an evaporation process that creates a clear, amber colored, mild flavored syrup. In the process, the syrup retains all of its natural sugars and other nutrients. Unlike some other brands, ours is 100 percent natural and contains no chemical additives of any kind.

Use sorghum syrup on pancakes, corn bread, and bread. Use sorghum syrup in baked beans, cookies, BBQ sauce and popcorn balls. Sorghum can be added to your stir fry base and its' a great ingredient to add into your homemade breads and can be substituted cup for cup in any recipe that calls for molasses, honey, corn syrup or maple syrup.

IS SORGHUM DIFFERENT FROM MOLASSES?

Yes. Molasses is derived from the juice of sugar cane stalk and is a by-product of the sugar making process. Most of the sugar is removed in the procedure, leaving a dark syrup, the darkest being called blackstrap. (The word 'molasses' actually means 'thick, like honey' - In other words, a thick syrup from any source).

Sorghum doesn't need to be refrigerated. It doesn't mold like maple syrup, and if it should crystallize on the shelf, simply reheat it back to its liquid form.

NUTRITIONAL INFO

Sorghum is made from 100% pure, natural juice extracted from sorghum cane. The juice is cleansed of impurities and concentrated by evaporation in open pans into a clear, amber colored, mild-flavored syrup. The syrup retains all of its natural sugars and other nutrients. It is 100% natural and contains NO CHEMICAL ADDITIVES of any kind.

Oxygen Radical Absorbance Capacity (ORAC) is a method of measuring antioxidant capacities. Foods high in antioxidants are believed to play a role in the free-radical theory of aging.

MAKING TRACKS PURE SORGHUM SYRUP MOLASSES is sold across the U.S. at major retailers like:

QUICK HISTORY OF SORGHUM IN AMERICA

It was the "principal sweetener" for our ancestors as America was being settled, and a key part of our heritage. Besides being energy food for the settlers, sorghum made their foods more tasty, nutritious and bearable out on the trail.

A versatile product that grows easily and travels well, settlers used sorghum for sweetening drinks, making confections and flavoring meats -- but it's most popular usage was in baking, used in place of sugar. It's grown for syrup, most extensively, in the south-eastern United States, yet making syrup extends from the gulf states, including Texas, north to Wisconsin and West to Kansas, Iowa and Minnesota. Kentucky and Tennessee are the leading states in syrup production.

Today, sorghum is being rediscovered by today's nutrition conscious homemakers who are learning that there is hardly a food served today that sorghum will not improve!

For today's chef, sorghum is a nutritious flavoring, a seasoning ingredient and a sugar substitute, It is that secret ingredient that gives any food that delicious taste and aroma that spells H-O-M-E-M-A-D-E.