This morning I stopped by the annual Music & Molasses Festival. If you are in the Nashville area, it is running all weekend. The Guenther family is there, demonstrating the traditional method for making sorghum molasses. (If you have received sorghum in a swap box from me, this family probably made it.) You can see the cane and the cooking process above, as well as cookbooks and a sorghum popcorn ball.
The cookbooks are from the National Sweet Sorghum Producers and Processors Association. From the Sorghum Treasures cookbook, here is the popcorn ball recipe, veganized (the original has butter):
3/4 c. sorghum molasses
3/4 c. sugar
1 T. vegan margarine
1/2 t. baking soda
Cook the molasses and sugar over low heat until the firm ball stage (250). Add the margarine and baking soda. Pour over approx 8 quarts of popped popcorn. Dip hands in cold water and form balls.
If you go to the festival, get a sorghum sucker. They are vegan and tasty (and the recipe is in the book).