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!

Mexican Iced Coffee


  • 6 Tablespoons Zulka sugar
  • 2 Tablespoons unsweetened cocoa powder
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon cayenne pepper (optional - see note)
  • 1/2 Cup water
  • 2 Cups cold coffee (recipe here) ice
  • milk/cream of choice
  • The cayenne pepper doesn't provide a great deal of spice in this recipe, but feel free to omit or adjust measurement as desired.


from Luci’s Morsels

(makes 4 servings)


Sift sugar, cocoa, and seasonings together. Mix 1/2 Cup cocoa mix with 1/2 cup water. Heat in microwave for 20-30 seconds until sugar mix dissolves into water. Chill. Stir cocoa ‘syrup’ into two cups cold coffee. Serve over ice with milk.




Papel Picado Sugar Cookies


  • Cookies
  • 1 Cup butter, softened
  • 1 Cup Zulka sugar
  • 3 Cups flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 Tablespoon milk
  • powdered sugar
  • Royal Icing
  • 3 Tablespoons Meringue Powder
  • 4 Cups Zulka Powder Sugar
  • 6 Tablespoons warm water
  • food coloring


from Luci’s Morsels

(makes approx. 40 cookies)

Directions for the cookies

Beat sugar and butter together in large bowl. Add egg and milk. Sift flour, baking powder, and salt together in separate bowl. Mix flour into batter, one cup at a time. Beat until dough pulls away from the side of the bowl. Divide dough in half. Wrap in parchment paper and refrigerate for at least two hours.


Preheat oven to 375 degrees. Remove half of dough from refrigerator. Unwrap. Let sit 3-5 minutes. Roll dough on surface sprinkled with powdered sugar, rotating to prevent sticking. Roll dough to rectangle (1/4-inch thick). Use pizza roller or knife to cut 2×3″ rectangles. Place cookies on parchment-lined baking pan. Bake 8-10 minutes until just starting to brown on the edges. Remove from oven and let cool completely. Repeat with remaining dough.


Directions for the icing

Sift powdered sugar and meringue powder together to prevent lumping. Whisk in half of water. Slowly add water until icing has drizzle consistency.


Divide icing into five bowls – 1/3 cup each. Add food coloring to reach desired colors – mix thoroughly. For these colors, use the following guide:


purple: 10 drops red, 13 drops blue

red: 30 drops red

blue: 20 drops blue, 2 drops green

yellow: 8 drops yellow

green: 25 drops green, 1 drop blue


Transfer each color icing to 8oz. squeeze bottles or bags with small corner cut. Ice cookies. Let icing dry at least one hour before stacking or storing.


sugar cookie recipe via Alton Brown



Sugar Skull


  • Sugar Skulls
  • 3 cups of Zulka granulated sugar
  • 3 tsp. meringue powder
  • 3 tsp. water
  • Royal Icing for Sugar Skulls
  • 2 lb Zulka powdered sugar
  • 1/2 cup meringue powder
  • 1/2 cup water
  • gel food coloring
  • large plastic sealable bags


from Try Anything Once Culinary

(Adapted from Wilton’s recipe)

Directions for Sugar Skulls

  • Measure ingredients into a mixing bowl.
  • Combine thoroughly with your hands, evenly working the water through the sugar and meringue powder.
  • After the ingredients are mixed and you have scraped the bottom of the bowl to make sure there are no clumps of sugar or meringue powder remaining, start adding the sugar mixture to the skull mold.
  • Begin by sprinkling sugar into the details of the face, then finish by filling the rest of the mold and pressing sugar down during the process.
  • After the mold is full of sugar, level the top with your finger.
  • Place a small cutting board on the back of the mold and carefully but quickly flip it over.
  • Set the cutting board down onto a flat, sturdy surface and remove the mold.
  • Let the sugar skulls dry for at least 24 hours at room temperature.
  • If the sugar falls and does not hold its shape when you remove the mold like dry sand when you build a sand castle, put the sugar back in the bowl and add ½ tsp. water to the entire sugar mixture. Combine completely with your fingers and then try again.
  • If pieces of sugar remain in the mold, put the sugar back into the bowl and add 1 tbsp. sugar. Combine completely with your fingers and then try again.
  • This recipe makes two full skulls and you will have some of the mixture left over.
  • Before you begin making the royal icing, create a small, shallow bowl using foil just big enough to fit the back of your sugar skull. Make one foil stand for each complete skull and place a clean dish towel over the foil. This will hold your skull after you attach the front and back together and will make a really good stand for decorating.

Directions for Royal Icing for Sugar Skulls

  • In the bowl of a stand mixer add powdered sugar, meringue powder and water.
  • Mix on medium speed using the whisk attachment until the ingredients are thoroughly mixed together.
  • Now increase the speed slightly to medium high and whisk until soft peaks form.
  • Using a butter knife, spread icing on the flat surface of your sugar skull. This will act like glue, holding the front and back of your sugar skulls together.
  • Gently lay your skull, icing side up, onto your foil holder.
  • Carefully place the other half of your sugar skull onto the icing so it makes a complete skull.
  • Let it set for 1-2 hours or until the frosting has dried.
  • Repeat with the remaining skulls.
  • While the sugar skulls set divide the remaining frosting into 5 bowls, one bowl for each color.
  • Add food coloring to the icing and stir until no streaks remain and all the dye is mixed in. Add more coloring if necessary and mix again.
  • After all the icing is colored grab one of the sealable plastic bags and fold the edges over.
  • Spoon the contents of one bowl into the bag.
  • Remove the excess air and seal the bag.
  • Continue to do this with the remaining icing colors.
  • Leave them in a cool place until the skulls are ready. Just in case: If the icing is left in a warm place, it may separate and become too runny. If this happens, place the icing  in the fridge until firm for about 30 minutes. Knead the bag to mix the icing again after refrigerating.
  • Now that the sugar skulls are assembled, it’s time to decorate them.
  • Cut a very small hole in the tip of one icing bag. Start very small and remember you can always make the hole bigger if you want.
  • Using a small plate or cutting board, test each icing by drawing a small design before you decorate your skulls.
  • And now you can decorate! I recommend leaving them on their foil holders while you decorate them. It will help hold them in place.
  • Once you are finished, let the icing set for 6-8 hours. Overnight is best.
  • While these sugar skulls are made with edible ingredients, these are not intended for consumption. These are for decorative purposes only.
  • Have fun!


Berry Horchata


  • Sugar Cubes
  • 1 cup Zulka Pure Cane Sugar
  • 1 tsp Water
  • Horchata
  • 1 cup Long Grain White Rice
  • 1 Cinnamon Stick, broken up a bit
  • 8 cups Water, divided
  • 2 cups Fresh Berries of choice (Strawberry, Blueberry, Raspberry, Blackberry)
  • 1/2 cup Zulka Pure Cane Sugar
  • Cinnamon for garnish
  • Cinnamon Sticks for garnish


from Sugar and Soul

Directions for Sugar Cubes

  • Combine sugar and water in a small bowl and press into Sugar Skull molds, let set overnight to take shape.

Directions for Horchata

  • Add rice, cinnamon stick, and 4 cups water to a blender and pulse until a coarse mix forms.
  • Transfer to a large bowl and add remaining water, let soak for 3 hours.
  • Add back into blender in two batches, adding a cup of berries to each, blending until a smooth fine puree forms.
  • Strain mixture through a cheesecloth into a large pitcher.
  • Stir in sugar and place in the fridge to chill before serving.
  • Garnish with Cinnamon and Cinnamon Stick and a Sugar Skull Sugar Cubes for serving.

Mini Ginger Pavlovas + Pumpkin Mousse


  • Pavlovas
  • 4 egg whites, at room temperature
  • 3/4 teaspoon cream of tartar
  • 1 Cup Zulka sugar
  • 1 teaspoon vanilla
  • 1 teaspoon ground ginger
  • Pumpkin Mousse
  • 3 Cups heavy whipping cream, divided
  • 1-15oz. can pumpkin puree, not pie filling
  • 3/4 Cup Zulka sugar
  • 1 teaspoon pumpkin pie spice
  • 1 Tablespoon vanilla


from Luci’s Morsels

(yields 24-30 meringues)

Directions for the meringues

  • Preheat oven to 250 degrees. On a piece of parchment paper, outline meringue discs with pencil (roughly 2-inches in diameter).
  • In a stand mixer fitted with whisk attachment or large bowl with hand blender, whisk egg whites on medium speed until frothy. Add in cream of tartar. Beat on medium-high until soft peaks form and hold. Add sugar one tablespoon at a time, letting it mix in thoroughly. Beat until stiff peaks form. Each step will take a few minutes, with step two being the longest. (see step-by-step photos). Add in pumpkin pie spice and vanilla.
  • In small spoonfuls, place meringue in parchment paper circles – the flatter the better. Using two spoons helps with shaping. Place in oven. Bake for one hour. Turn oven off and let cool in oven for at least one hour (can do overnight). DO NOT open the oven during the initial hour cool down.

Directions for the mousse

  • Combine 1 cup of heavy cream, pumpkin, sugar, and pumpkin pie spice in sauce pan over medium heat. Simmer for five minutes. Cool completely and chill until just before serving.
  • Whip remaining two cups heavy cream and vanilla until soft peaks form (see photos here). Fold whipped cream into pumpkin mixture.
  • Just before serving, top mini meringues with pumpkin mousse. Sprinkle with cinnamon. Meringues will begin to soften under mousse.

*alternative serving suggestion: top mouse with mini meringues in large dish or as individual servings.

mousse recipe adapted from 
Food Network
Mini Ginger Meringue Pavlovas w. Pumpkin Mousse - Zulka Sugar Recipe - Luci's Morsels -- Food + Lifestyle Blogger-6

Natural, Pure, Cane Sugar