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!

Orange Vanilla Sugar Body Scrub


  • 2 c Zulka Morena sugar
  • Seeds from one vanilla bean (optional)
  • 1 Tbsp orange zest
  • 1/2 c oil (extra virgin olive oil, grapeseed oil, sweet almond oil are all good ones)
  • 1 tsp vanilla extract
  • 1/3 c orange juice


In a bowl place the sugar, vanilla bean seeds (if using) and orange zest and rub together with fingers to disperse the seeds and zest. There will be a light orange hue to the sugar. Add in the oil and vanilla extract and mix well.  Add the orange juice and stir.  Transfer to airtight containers.

Note: All ingredients are edible, so you can use this as a scrub or top your favorite ice cream with it!

Peanut Praline Candy (Dry Caramel Method)


  • 1 c Zulka Morena Sugar
  • 1 c peanuts or any other nut
  • 1 tsp large flake salt


Line a baking sheet with wax paper.

Place the sugar evenly in a heavy-duty pan, such as a deep skillet or Dutch oven.

Heat the sugar over low-medium heat, and watch it carefully. The sugar should start to melt towards the edges.  Once the caramel starts browning at the edges, begin to gently drag the sugar towards the center of the pan with a heat proof spatula. The desired color is an amber brown.  Once burnt, caramel cannot be saved so don’t let anything get too dark.

If the caramel looks lumpy and grainy from stirring too much, lower the heat and keep stirring. Keep the heat as low as possible and try to break up the lumps with the spatula.

When the caramel is a melted amber brown, stir in the peanuts and salt, then quickly pour the mixture out onto lined baking sheet, tilting the pan as much as possible to let it spread. Let the caramel cool completely and then break into pieces. Store the candy pieces in an airtight container.

For variations, add an equal amount of additives to sugar.  For example, if you add ½ cup of nuts and ½ cup of dried fruit, use 1 cup of sugar.  You can leave out the salt if you prefer a pure sweet flavor.

Caramel Sauce


  • 1 cup Zulka Morena sugar
  • 1 tsp lemon juice
  • 1/3 c water
  • 1/2 c heavy cream, room temperature
  • 2 Tbsp butter
  • 1 tsp vanilla extract
  • 1/2-1 tsp sea salt


In a heavy bottomed sauce pan combine the sugar, lemon juice and water and set over a medium high heat. Clip a candy thermometer onto the pan. Swirl the pan until the sugar dissolves. Bring the mixture to a low boil and let it heat until the thermometer reaches 3300 F (without stirring). It will be a dark amber color. Remove from the heat and slowly add the cream.  The mixture will boil up rapidly.  Stir until it starts to settle back down in the pan, then add the butter. Stir until the butter is melted. Add in the vanilla and half a teaspoon of salt.  If salted caramel sauce is desired, then add another half of a teaspoon of salt.

Transfer the mixture to airtight glass and let cool completely. Store the caramel sauce in the refrigerator.

If you don’t have a candy thermometer, you can keep a close eye on the boiling sugar mixture. It takes about 5-7 minutes at a boil to reach the desired color.  Make sure to watch it closely so that it doesn’t burn.

Natural, Pure, Cane Sugar