Today is choice B and boy am I so glad I did, because yours truly has found a new, improved, better tasting, less processed replacement for my usual granulated white sugar. The kind people at Zulka asked if I wanted to try their new Morena Pure Cane Sugar and of course I said yes!
Zulka Pure Cane Sugar is real, unrefined granulated “Morena” sugar. It’s made from freshly-harvested sugar cane and I can honestly tell you it tastes real and so much better than granulated sugar. This is what sugar is supposed to taste like, I immediately tasted the difference when I snuck my first piece of raw dough (come on I know you eat the dough too before baking)! Zulka is equivalent cup for cup to regular sugar, so no substitutions need to made, all you need to do is buy a bag and get baking! Oh the best part? Besides the taste that is – it’s a Non-GMO product, so it’s good for us and the environment.
I wanted to show off the sugar in two forms, so I’ve made for you today a big giant chocolate chip cookie and some caramel sauce to top it off. The sugar crystals are a little larger, so it took a little longer to caramelize, but other than that it was just like making any other sauce.
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 10 tablespoons unsalted butter, room temperature
- 1 cup Zulka Pure Cane Sugar
- ¾ cup light brown sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 12oz bag semi-sweet chocolate chips
- 1 cup Zulka Pure Cane Sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- ½ teaspoon coarse sea salt
- Pre-heat your oven to 350 degrees F. and have a cast-iron skillet nearby.
- In a medium bowl mix together the flour, baking powder and salt.
- In the bowl of your stand mixer or using a hand mixer, cream the butter and sugars until light and airy about 2-3 minutes.
- Beat in the eggs one at a time and then the vanilla extract until well combined. Scrape down the sides of the bowl.
- Add half the flour mixture and mix until just combined, mix in the remaining flour, careful not to over mix.
- Finally stir in the chocolate chips.
- Scoop the dough into the cast-iron pan and with a spatula spread into an even layer.
- Bake for 35-40 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- While the cookie is cooking, in a medium, heavy bottom pot over medium heat, pour in the sugar.
- Keep an eye on the sugar, stirring occasionally until the sugar starts to melt and caramelized.
- Once the sugar has completely dissolved and turned a light golden brown, immediately stir in the butter one tablespoon at at time.
- After the butter is completely melted, carefully pour in the heavy cream.
- The caramel may seize up when you add the heavy cream, just continue cooking it until you have a smooth sauce.
- To serve, cut a slice of warm cookie, and drizzle some warm caramel sauce over the top with a scoop of vanilla ice cream on top.
- Store any remaining caramel sauce in an airtight container in the refrigerator.
Disclosure: I received a bag of Zulka Pure Cane Sugar to review. All opinions are my own. No monetary value was exchanged.