Product Details
Make birthday parties, wedding showers, and other big get-togethers even sweeter with HERSHEY'S KISSES Milk Chocolate Filled with Caramel. Use these candies to make special favors and table decorations, or take a bag to work to share with friends and coworkers.
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Nutrition Information
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Nutrition FactsServings Per Container about 10Serving size 6 piecesAmount per servingCalories130% Daily Value*Total Fat 6g 8%Saturated Fat 4g 19%Trans Fat 0gCholesterol 5mg 2%Sodium 45mg 2%Total Carbohydrates 18g 7%Dietary Fiber 0g 0%Total Sugars 16gIncludes 13g Added Sugar 26%Protein 2gVitamin D 0.4mcg 0%Calcium 60.6mg 4%Iron 0.5mg 2%Potassium 100.1mg 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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- Milk Chocolate (Sugar, Skim Milk, Cocoa Butter, Chocolate, Milk Fat, Lecithin, Natural Flavor)
- Corn Syrup
- Sugar
- High Fructose Corn Syrup
- Sorbitol
- Skim Milk
- Dairy Butter
- Contains 2% or Less of:
- Milk Fat
- Lecithin
- Disodium Phosphate
- Baking Soda
- Vanillin
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Contains: Soy, Milk
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OU-D
The Union of Orthodox Jewish Congregations of America (the Orthodox Union) is the sole and exclusive owner of the OU Kosher Logo certification mark, a federally and internationally registered trademark for kosher certification. The D in this product means Dairy and either contains dairy ingredients or has been processed on dairy equipment.
Gluten FreeGluten-free foods must contain less than 20 parts per million (ppm) gluten. Foods may be labeled “gluten-free” if they are inherently gluten free; or do not contain an ingredient that is: 1) a gluten-containing grain (e.g., spelt wheat); 2) derived from a gluten-containing grain that has not been processed to remove gluten (e.g., wheat flour); or 3) derived from a gluten-containing grain that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food. Also, any unavoidable presence of gluten in the food must be less than 20 ppm.
