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!

Fudge-Topped Shortbread


  • 1 cup butter, softened
  • 1/2 cup of Zulka Morena Pure Cane Sugar
  • 1/4 teaspoon salt
  • 1-1/4 cups all-purpose flour
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 teaspoon almond extract
  • 1/3 cup sliced almonds, toasted


In a bowl, cream butter, Pure Cane Sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350┬░ for 16-20 minutes or until lightly browned.

In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high for 30-60 seconds or until chips are melted; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares. Yield: 4 dozen.

Chocolate Chip Cookies


  • 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


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