Reprinted from Sweet, Sweet Sorghum: Kentucky's Golden Wonder
These belong in the Sorghum Hall of Fame. This recipe is exactly as presented in Sorghum Treasures II, published in 2006 by the National Sweet Sorghum Producers and Processors Association, and is reprinted with permission from NSSPPA.
1 c. sugar ½ c. butter
1/2 c. light corn syrup 1 c. cream
½ c. sorghum ½ c. chopped walnuts (opt.)
Chocolate coating (opt.)
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 hard ball stage (245°). Add chopped nuts, if desired. Pour into a well-buttered pan. When cool, cut into squares and wrap in wax paper, or cover with chocolate candy coating before wrapping.
My notes from real life: This is one of the simplest candies to make well that I have ever discovered. The chocolate coating has not tempted me yet, so you're on your own there.