How to Cook Sorghum Syrup in a Copper Pan With Baffles

Other syrups are also created using baffles, including maple syrup.

The thick, distinct taste of sorghum syrup, or molasses, is a component of many recipes. Used throughout the world for sweetening food, the same methods used for molasses evaporators were adapted for maple syrup - using baffles and copper pans. This method reduces the syrup, causing it to be thicker and easier to add to a variety of recipes.

Things You'll Need

• Thin sorghum syrup
• Copper pan with baffles
• Stir spoon
• Sealable jar, with lid

Instructions

1. Pour the syrup in to the copper pan, filling it three-quarters full.

2. Place the pan on the stove, so it covers two burners if large enough.

3. Turn both burners to medium heat. Bring the syrup to a light simmer. Stir it continuously.

4. Move the syrup around the pan through the baffles to release as much steam and water as possible.

5. Simmer the syrup until the desired thickness and consistency is achieved,which will take anywhere from five to 20 minutes.

6. Remove the syrup from the stove, while continuing to stir. Allow it to cool completely and store in the sealable container.

References

• Pure Maple Products: History of Making Maple Syrup
• Hercules Engines: Art of Making Sweet Sorghum