hersheys-caramels-in-dark-chocolate-standup-bag-7-point-2-ounces-pack-of-15

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NUTRITION

210 Calories
6 g Sat fat
24 g sugar
130 mg sodium
servings
Servings Size 3 pieces
Servings Per Pack 1
Fat
16% Total fat 11g
31% Saturated fat 6g
Cholesterol
3% Cholesterol 10mg
Sodium
5% Sodium 130mg
Proteins
3% Proteins 1g
Carbohydrates
Total carbohydrates
4% Dietary fiber 1g
0% Sugar 24g
vitamins
vitamin A
0% vitamin C
minerals
4% Calcium
8% Iron
SEMI-SWEET CHOCOLATE SUGAR
CHOCOLATE

Liquid or paste that is produced when cacao (cocoa) nibs are finely ground. As defined by the U.S. Food and Drug Administration (U.S. FDA), it must contain between 50%-60% (by weight) cocoa butter (cacao fat), and may also be called unsweetened chocolate, baking chocolate, bitter chocolate, or chocolate liquor. It does not contain alcohol.

COCOA BUTTER

The naturally occurring fat obtained from cacao (cocoa) beans either before or after roasting. Cocoa butter is a unique vegetable fat extracted from cacao (cocoa) beans or chocolate liquor. Its unique fatty acid composition, including palmitic, stearic, oleic and linolenic acids, provides the pleasant mouth-feel and flavor release of chocolate products.

MILK FAT

The fat that occurs naturally in milk. Also referred to as butter fat.

LECITHIN

A substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.

VANILLINARTIFICIAL FLAVOR
MILK

A white, fluid beverage produced from dairy cattle. A source of nutrients, including protein, and calcium.

CORN SYRUP

A sweetener made from corn starch. Also known as glucose syrup.

SWEETENED CONDENSED MILK MILK
SUGAR

The term “sugar” can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).

HIGH FRUCTOSE CORN SYRUP

A liquid sweetener with a sweetness level similar to table sugar. HFCS is produced from corn through the enzymatic conversion of glucose into fructose. Also called glucose/fructose in Canada or abbreviated as HFCS. The most commonly used form of HFCS is nearly identical to the composition of table sugar.

PALM OIL

Oil that is obtained from the pulp of the palm fruit. It is different from palm kernel oil, which is obtained from the kernel of the palm fruit.

SUGAR

The term “sugar” can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).

DAIRY BUTTER

A solid or semi-solid dairy product created by churning cream. Often used as a spread or in cooking and baking. Also called butter.

CONTAINS 2% OR LESS OF: MOLASSES

A sweetener obtained from the process of converting sugarcane or sugar beets into sugar that is strongly flavored and dark in color.

SEA SALT

Salt obtained from the evaporation of seawater.

LECITHIN

A substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.

DISODIUM PHOSPHATE

Used to adjust the pH to stabilize proteins in foods.

BAKING SODA

A fine powder that has a slightly salty taste. Often used to help baked goods rise. Also known as sodium bicarbonate.

Allergen information is not available online at this time. Please consult the package label or call us at (800) 468-1714 for further information.

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