Sorghum Caramel Brownies

John Fields


Tennessee and Kentucky are the most prolific sorghum-producing states. Sorghum syrup is made by squeezing sorghum cane and boiling down the juice. Sorghum cane is hearty and grows well in the Upper South and Midwest. It is a native of Africa. This recipe comes from the National Sweet Sorghum Producers and Processors Association.

½ cup margarine
¾ cup brown sugar
2 eggs, well beaten
¼ cup sorghum syrup
¼ teaspoon salt
1 cup flour
½ teaspoon baking soda
1 cup chopped nuts
1 teaspoon vanilla

Cream margarine and sugar. Add eggs and sorghum and stir well. Add dry ingredients and beat until smooth. Stir in nuts and vanilla. Pour into a 9x13-inch greased pan. Bake at 350 degrees for 20-25 minutes. Frost with golden frosting.

 

Golden Frosting

6 tablespoons butter or margarine
2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
2 tablespoons hot water

Lightly brown butter, and cool. Gradually beat in powdered sugar and vanilla. Slowly add hot water until frosting is of spreadable consistency. Cool brownies, top with frosting, and cut into squares.