Sorghum molasses is a sweet syrup made from the sweet sorghum plant, commonly used on biscuits, pancakes, and in baking. It was a popular sweetener for rural families in West Virginia, especially before World War II when sugar became more common. Known locally as molasses, lassies, or sorghums, it remains popular for its unique flavor, which is less sweet than honey.

In West Virginia, sorghum was an important cash crop for mountain farmers, who grew it on small plots of land. The process involves pressing sap from the plant’s stalks and evaporating the moisture to create syrup.