hersheys-caramels-in-milk-chocolate-standup-bag-7-point-2-ounces

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NUTRITION

220 Calories
6 g Sat fat
24 g sugar
140 mg sodium
servings
Servings Size 3 pieces
Servings Per Pack 1
Fat
16% Total fat 10g
30% Saturated fat 6g
Cholesterol
3% Cholesterol 10mg
Sodium
6% Sodium 140mg
Proteins
4% Proteins 2g
Carbohydrates
Total carbohydrates
0% Dietary fiber 0g
0% Sugar 24g
vitamins
vitamin A
0% vitamin C
minerals
6% Calcium
4% Iron
MILK CHOCOLATE SUGAR
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.

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.

NONFAT MILK

Milk from which the fat has been removed. Also known as skim milk.

MILK FAT

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

LACTOSE

The natural sugar present in milk, also known as milk sugar.

COCOA PROCESSED WITH ALKALI

Cocoa powder that has been treated with alkalizing agents to reduce the bitter flavor, resulting in a milder tasting cocoa when compared to cocoa powder. Also known as Dutched Cocoa.

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
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.

SODIUM BICARBONATE

A fine powder that has a slight salty and alkaline taste. Often used in baking to help baked goods rise. More commonly known as baking soda.

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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