Product Details
Give your candy dishes a delicious golden glow, stock some candy in the kitchen cupboard for snacking and sharing, or warm over pretzels and top with a pecan to make ROLO® Pretzel Delights. With so many ways to enjoy these chocolate caramels, you might find yourself needing a second bag!
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Nutrition Information
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Nutrition FactsServings Per Container about 45Serving size 7 piecesAmount per servingCalories190% Daily Value*Total Fat 9g 13%Saturated Fat 6g 32%Trans Fat 0gCholesterol 5mg 1%Sodium 65mg 3%Total Carbohydrates 29g 10%Dietary Fiber 0g 0%Total Sugars 26gProtein 2gVitamin D 9.9iu 2%Calcium 60.1mg 6%Iron 0.5mg 4%Potassium 100.1mg 3%
* 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, Nonfat Milk, Cocoa Butter, Chocolate, Milk Fat, Lactose, Lecithin, PGPR, Vanillin)
- Sugar
- Corn Syrup
- High Fructose Corn Syrup
- Hydrogenated Vegetable Oil (Palm Kernel Oil, Soybean Oil)
- Nonfat Milk
- Contains 2% or Less of:
- Palm Kernel Oil
- Salt
- 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.
