Ooey Gooey, Rich and Sweet, Sorghum Caramels


Caleb and Jason eating sorghum caramelMake these tasty and chewy caramels. They are a festive treat that takes on a homespun flavor with the addition of Sorghum.

I really enjoy our homemade sorghum. I am not, however, a big fan of eating it straight out of the jar. One year during our sorghum making when I was a kid, probably 10 or 12 years old, I ate way too much. The foamy cooked sorghum was just so sweet and yummy, who knew you could eat too much? I do love it cooked with other foods, though. Gingersnaps and Oatmeal bread are a couple of my favorites, but these sorghum caramels takes the prize. They are so yummy, and the sorghum gives them a hearty flavor that combines nicely with nuts. I like using english walnuts, but pecans or black walnuts work very well. This recipe calls for ½ cup of nuts, but I use at least one cup. It's all personal preference, and even omitting the nuts is fine as well. Toast the nuts in a warm oven (not hotter than 350 degrees) for 10-15 minutes. Do not over-toast them, though, or the nuts can take on a burnt flavor.

I got this recipe last year from a cookbook written by some sorghum makers who run a demonstration at Silver Dollar City. We live within two hours drive of Branson, Missouri where Silver Dollar City is. It is an amusement park that features old country ways and skills. Last year a friend that attended our sorghum making visited Silver Dollar City and picked up this little sorghum cookbook for me. The sorghum caramel sounded so yummy I had to give it a try. I have become addicted!

Sorghum Caramels (Doris Shrock) 

  • 1 Cup Sugar 
  • 1/2 Cup Corn Syrup 
  • 1/2 Cup Sorghum 
  • 1/2 Cup Butter 
  • 1 Cup Cream 
  • 1/2 Cup chopped nuts 

Combine sugar, syrup, sorghum, butter and cream in a heavy kettle; bring to a boil over medium heat, stirring occasionally, to dissolve sugar.  Cook to firm ball stage (245 degrees). Add chopped nuts.  Pour into a well-buttered pan.  When cool, cut into squares and wrap in wax paper. These are Delicious.     

Final Notes: 

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