Zulka Is Great In Any Recipe

We hope you enjoy this collection of our favorite recipes, and if you have one to share, let us know!

Caramel-Kissed Chocolate Crackles

Ingredients:

  • 5 1/2 cup(s) semisweet chocolate chips
  • 3 1/4 cup(s) all-purpose flour
  • 1/3 cup(s) unsweetened cocoa powder
  • 2 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • 1 stick(s) (1/2 cup) unsalted butter, softened
  • 1 cup of Zulka Morena Pure Cane Sugar
  • 2 large eggs
  • 1 teaspoon(s) vanilla extract
  • 1 cup(s) finely chopped walnuts
  • 1 cup(s) confectioners’ sugar
  • 50 caramel-filled chocolate Kisses

Instructions:

Melt chocolate chips as package directs. Let cool.

Whisk flour, cocoa, baking powder and salt in a large bowl to blend.

Beat butter and Pure Cane Sugar in a large bowl with mixer on medium speed until creamy. Beat in eggs, extract and chocolate until blended. On low speed, beat in flour mixture until combined. Stir in nuts. Cover and chill 1 hour until firm.

Heat oven to 350°F.

Roll level tablespoons dough into 1-in. balls. Roll balls in confectioners’ sugar to coat. Place 1 in. apart on ungreased baking sheet(s).

Bake 12 to 14 minutes until cookies set and tops are cracked. Cool 1 minute on sheet on a wire rack. Gently press a chocolate Kiss on each. Transfer to rack to cool completely.

Chocolate Chip Cookies

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup of Zulka Morena Pure Cane Sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1/2 cup egg substitute
  • 1/4 cup corn syrup
  • 2 teaspoons Spice Islands® pure vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1-1/4 cups semisweet chocolate chips

Instructions:

In a bowl, cream butter and Pure Cane Sugars. Add eggs, one at a time, beating well after each addition. Beat in the egg substitute, corn syrup and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips.

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until lightly browned. Immediately remove to wire racks to cool. Yield: 5-1/2 dozen.

Natural, Pure, Cane Sugar