One of the {many} awesome things about being a food blogger is the opportunity to try new products that a) you normally wouldn’t or b) you’ve never heard of before.
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.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 10 tablespoons unsalted butter, room temperature
- 1 cup Zulka Pure Cane Sugar
- 3/4 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
- 1/2 cup heavy cream
- 1/2 teaspoon coarse sea salt
Instructions
- 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.
What fabulous recipes and what a gorgeous cast iron skillet!
Hmm. I’ve never tried any other sugars so this is good to know. I WANT that cookie!
Ahhh I love Zulka too it’s so amazing and I love how you used it! Cookie AND caramel! YESSS
I am drooling all over my keyboard so thanks! haha. Amazing!!
Oh. My. God. That is all I can manage right now. So good. Such a classic dessert and the caramel sauce!!! Wow!
I made a skillet cookie a couple days ago and the family went nuts for it. I would prefer mine with a scoop of vanilla and some caramel sauce, but the crazy family liked theirs plain!
oh my gosh this looks like the best thing EVER!! and i’m so intrigued by the sugar, I really need to try it!
I can’t even begin to tell you how excited I am about this recipe! Chocolate chip cookie and caramel sauce. Mmm
Oh come ON!!! Trying to diet here!!
Aren’t we all? 🙂
Susan, this is a portion for one, right? I’m totally saying it is – I’m not letting anyone touch my skillet cookie or my jar of caramel sauce. I.love.this.
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