Blackstrap molasses is a byproduct of crystallized cane sugar, while sorghum syrup is made from boiled cane sorghum. Blackstrap molasses often has a bitter or burnt aftertaste due to how it is produced, while sorghum syrup has a sweeter taste. The two may be confused due to sorghum syrup being referred to as "sorghum molasses" in some areas.
Molasses is a byproduct left behind after sugarcane or sugar beets are refined into sugar. Blackstrap molasses in particular is made by boiling three times, thus creating its bitter flavor. It contains a large variety of vitamins and minerals, such as vitamin B6, calcium, magnesium, iron and manganese.
Due to this, blackstrap molasses is sometimes sold as a dietary supplement. It is used in the production of many foods and drinks, such as rye bread, cookies and rum. It also has a lower sugar content than sorghum syrup, with 55 grams per 100 grams of molasses.
Sorghum syrup is a natural sweetener made from boiled down Sorghum bicolor Moench, a type of grass. It is sweeter than blackstrap molasses, with a more mild caramel and coffee taste. However, it contains fewer vitamins and minerals. It is typically eaten with breakfast foods, such as hot biscuits, pancakes and grits. It also has a higher sugar content than blackstrap molasses, with 75 grams per 100 grams of syrup.