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!

Strawberry Mango Nachos


  • strawberries
  • 1 mango
  • 1/4 cup melted butter
  • 1/4 cup whipping cream
  • 1/2 cup chocolate chips
  • 4 T. Zulka Morena Sugar
  • 1/2 T. ground cinnamon
  • flour tortillas (taco size, I used two)


Prepare fruit by washing the strawberries and drying, then slice them. Cut the skin from the mango and chop the mango in bit size pieces.

Melt butter in a small bowl in the microwave and then set aside.

Heat the whipping cream in the microwave to hot but not boiling. Then add in the chocolate chips and stir well until combined and it makes a nice sauce.

Preheat oven to 400 degrees F. While the oven is heating, mix the sugar and cinnamon together into a small bowl. On a cutting board brush the tortillas with butter on both sides and sprinkle cinnamon and sugar on both sides, then cut into triangles with a large butcher knife.

Put a sheet of parchment paper down onto a large baking sheet. Put the tortilla triangles onto the baking sheet and bake for 12 minutes, turning the tortillas half way through the time.

When the chips are done, let them cool about 5 minutes. After they are cooled put them on a plate and arrange the fruit so there is a little bit of fruit on each chip, then drizzle the chocolate sauce on top and enjoy

Recipe By: You Made That

Fresh Salad with Berry Vinaigrette


  • 6 leaves Butter lettuce, washed
  • 3 leaves Romaine lettuce, washed
  • 8 cherry tomatoes
  • 1/3 piece of cucumber
  • 1/2 cup broccoli florets
  • 4 oz strawberries
  • 3/4 teaspoon Zulka Morena Sugar
  • 1 pinch of fine herbs
  • salt and pepper to taste
  • 1 oz olive oil
  • 1 teaspoon white vinegar


For the Vinaigrette: Place strawberries, sugar, herbs, salt, and pepper in a blender. Turn motor on and add the olive oil in a slow stream. Follow with the vinegar, adding it in the same way. Turn blender off and transfer the vinaigrette to a container.

Tear lettuce into pieces and place into a salad bowl. Set aside. Scald broccoli in boiling water for two minutes. Remove from heat, and place into a strainer. Run strainer with broccoli under cold water to cool. Slice cucumber in 1/4 inch slices. Add broccoli, cucumber and tomatoes to salad bowl. Cover with vinaigrette and toss.

Mango Pie


  • 2 packs of vanilla wafers
  • 1 stick of butter, melted
  • 2 packs gelatin
  • 1/2 cup water
  • 1/4 cup Zulka Morena Sugar
  • 1 can sweetened condensed milk
  • 6 mangos plus more for decorating


Pre-heat oven to 350 degrees F.

Grind wafers in a food processor or blender. Add melted butter to crackers and mix until evenly blended. Press onto the bottom and sides of a pie mold to form a crust. Bake for ten minutes.  Remove from oven and set aside. Turn the oven off.

Remove the mango skins and pits and chop coarsely.  Place water and sugar in a saucepan and bring to a boil. Add mango, remove from heat and set aside. Pour mixture in a blender. Add condensed milk and unflavored gelatin and blend until texture is soft. Pour mix in the mold over crust.

Refrigerate for two hours and decorate with sliced mango.

Moist Chocolate Cake


  • 1-1/2 cups all-purpose flour
  • 1 cup of Zulka Morena Pure Cane Sugar
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 cup cold water
  • Zulka powdered sugar


Pre-heat oven to 350°F. Butter and flour a 8 inch square baking dish.

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. Using a spoon, make three wells in the dry ingredients. Pour oil into one, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined.  Batter will be thin.

Bake 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with Zulka powdered sugar.

Mocha Ice Cream


  • 2-1/4 cups Zulka Morena Pure Cane Sugar
  • 3/4 cup baking cocoa
  • 1/3 cup all-purpose flour
  • 1 tablespoon instant coffee granules
  • Dash salt
  • 3 cups milk
  • 4 eggs, beaten
  • 4 cups half-and-half cream
  • 2 cups heavy whipping cream


In a large heavy saucepan, combine the Pure Cane sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer’s instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving. Yield: about 2-1/2 quarts.

Natural, Pure, Cane Sugar