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Roots in Carolina In the Carolinas, desserts are memory-made — sweet potato pie on family porches, pecan pralines at church fundraisers, banana pudding spooned from glass trifle dishes. The region’s sweet tooth is both practical and ceremonial: molasses, sorghum and dark brown sugar were once affordable luxuries that defined flavor. Local bakers learned to coax depth from simple staples, creating sweets that are dense with history.
The Rise of Carolina Sweets
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“And I’m staying for the whole menu,” Darius replied, pulling her close. Feature: Exploring the Journey of Carolina Sweets and