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!

Rustic Apple & Brown Sugar Galette


  • 1 1/4 cups all-purpose flour
  • 8 Tbsp Zulka Brown sugar, divided
  • 1/4 tsp salt
  • 7 Tbsp cold unsalted butter, cubed
  • 2 Tbsp sour cream
  • 1/2 tsp vanilla extract
  • 4 Tbsp ice water
  • 4 tart apples cord peeled and sliced thin (such as granny smith, pink lady)
  • 2 tsp lemon juice
  • 2 Tbsp butter melted
  • 1/2 tsp cinnamon


Prepare the crust:

Using a food processor, pulse together the flour, 2 tablespoons of the brown sugar and salt, about 30 seconds. Add butter, sour cream and vanilla and pulse until crumbly, another 30 seconds to one minute. With the processor running, add the water 1 tablespoon at a time until it forms a ball. Let rest two minutes.

Lightly flour a work surface, and then lightly knead the dough and form into a 6 inch disc. Wrap with plastic wrap and chill two hours in the fridge or 45 minutes in the freezer.

Prepare the filling:

Place the sliced apples in a bowl with lemon juice and 4 tablespoons of the brown sugar and mix well.

Preheat oven to 400°F

Set the dough out to thaw for about 10 minutes, then roll out on a piece of parchment paper to about 14 inches diameter. It’s okay for the edges to be a bit rough.

Arrange the apple slices into 2 to 3 overlapping circles, ending in the middle of the dough, leaving a few inches of dough on the edges.  Randomly fold the edges of the dough about 2 inches over the apples, leaving most of the apples showing. Brush the edges of the dough and apples with the melted butter.  Sprinkle the remaining brown sugar over the edges of the dough and apples, adding more brown sugar if desired.  Sprinkle cinnamon on top of the apples.

Transfer the galette with the parchment paper to a baking sheet and bake for 45 minutes or until the edges are golden brown and apples are bubbly. Let cool for 10 minutes. Slice and serve warm. Goes great with a scoop of vanilla ice cream.

Old-Fashioned Peach Cobbler


  • ½ cup unsalted butter
  • 1 cup all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • 1 ¼ cup Zulka Morena sugar, divided
  • 5 cups fresh or frozen sliced peaches
  • ½ tsp of cinnamon


Pre-heat oven to 3500 F.

Place the butter in a 9×13 inch oven proof serving dish and put in the oven to melt. In a medium bowl, mix together the flour, baking powder and salt.  Stir in the milk and 1 cup of the sugar until smooth.

Remove the dish with the melted butter from the oven and pour the batter in.

In a separate bowl, toss the peaches with 1/4 cup sugar and the cinnamon. Spoon the peaches and then the juices evenly over the batter. Place the dish back in the oven and bake until the batter is browned and has risen up and around the peaches, about 30 minutes. Serve warm with whipped cream or ice cream.


Chocolate Frosted Strawberry Brownies


  • 1 cup all-purpose flour
  • 1/3 cup of cocoa powder
  • 1/2 tsp. salt
  • 1 cup of butter ( 8 oz.)
  • 8 oz. of dark chocolate, chopped
  • 1 3/4 cup of Zulka Pure Cane Sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla
  • 1 and 1/2 cup strawberries, stems and hulls removed, sliced
  • Frosting:
  • 4 oz. of butter, softened
  • 4 oz. cream cheese, softened
  • 1/2 cup of cocoa powder
  • 3 oz. bittersweet chocolate, melted and slightly cooled
  • 1/4 tsp. salt
  • 2 and 1/2 cups of Zulka Pure Cane Sugar


Preheat oven to 350°F. Prepare an 8 x 8″ or 9 x 9″ square baking pan with parchment paper so the paper hangs over the edges to make it easier to lift the brownies out once ready.

In a large bowl whisk together the flour, cocoa powder and salt. Set aside.

In a pan over medium low heat, combine the butter, chopped dark chocolate and sugar. Stir until well combined and the sugar is dissolved. Set aside and let cool for 10 minutes.

In another bowl, whisk the eggs and vanilla together and add in the cooled melted butter mixture. Mix together well and then add into the flour mixture. Combine until just moistened. Fold in the sliced strawberries. Pour into prepared pan, smooth the top with a spatula and bake for 35-40 minutes or until the middle is set and a toothpick comes out clean when testing the middle. Let cool completely before frosting.

To make the frosting: Combine the butter and cream cheese either in the bowl of a stand mixer or a bowl and use a hand mixer to cream together. Add in the cocoa powder, melted chocolate and salt and mix well. Add in the powdered sugar 1/2 of a cup at a time until you reach desired level of sweetness. Frost the top of the brownies in the pan in an even layer and decorate with strawberry halves. Chill for one hour.

Removed the brownies from the pan using the parchment paper and place on a serving tray. Slice into squares and serve.

Faux Cronuts


  • 1 tube of Pillsbury Big and Buttery Grands Crescent Rolls
  • Oil for frying (at least 4 inches), ex. canola or safflower
  • 1/2 cup Zulka Sugar
  • 1 tsp cinnamon


  1. In a large pot (to prevent splashing) heat your oil over medium/high heat.
  2. While the oil is heating, roll each crescent triangle, beginning with the short side into a loose rope, and then form a circle. Making sure to tuck the ends together to seal them.
  3. Mix sugar and cinnamon in a shallow bowl.
  4. Fry each roll one at a time for about one minute on each side.
  5. Drain on a paper towel or brown paper bag.
  6. Dip both sides in the cinnamon sugar.
  7. These are best eaten soon after making, and will not be very good days later, so don’t wait! Enjoy!

Recipe by:French Press



  • 6 egg yolks
  • 12 Tbsp Zulka Morena Sugar, divided
  • 2 cups heavy cream
  • 4 oz white baking chocolate
  • 1/2 tsp vanilla


1. Pre-heat oven to 325˚ F.

2.  In a mixing bowl, whisk together egg yolks and 4 Tablespoons sugar.  Set aside.

3.  In a small saucepan over medium-low heat, combine cream, chocolate and 4 Tablespoons sugar.  Stir continuously until all of the chocolate is melted and it reaches a smooth consistency.

4.  Temper* the egg yolks with 1 cup of the chocolate mixture (*mix 1 cup of the chocolate into the egg yolks while constantly stirring), then mix the egg yolks back into the rest of the chocolate.

5.  Pour into 4 – 10 oz. ramekins.  Place ramekins in a 9×13″ pan.  Make a water bath by filling the pan with 1 inch of water.

6.  Bake at 325˚ for 55-60 minutes (they will still be kind of jiggly in the centers but will set up in the fridge).

7.  Remove ramekins from water bath and cool for 10 minutes at room temperature then transfer to the fridge for at least 3 hours.

8.  Just before serving, sprinkle the tops with sugar and caramelize with a blow torch (or broil on high close to the top of the oven for a few minutes – watch closely), until the tops are golden brown.

Recipe by: Call Me Fudge

Natural, Pure, Cane Sugar