Product Details
Don't let a little wrapper get in between you and your favorite creamy caramel and chocolate candy. These unwrapped ROLO® candies are perfect for snacking, baking and sharing with friends. The resealable bag keeps your unwrapped candy fresh. Look on the back of the package to find a quick and easy recipe for ROLO® Pretzel Delights.
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Nutrition Information
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Nutrition FactsServings Per Container about 7Serving size 5 piecesAmount per servingCalories140% Daily Value*Total Fat 6g 8%Saturated Fat 4.5g 23%Trans Fat 0gCholesterol 0mg 0%Sodium 50mg 2%Total Carbohydrates 20g 7%Dietary Fiber 0g 0%Total Sugars 19gIncludes 18g Added Sugar 35%Protein 1gVitamin D 0.2mcg 0%Calcium 40.4mg 4%Iron 0.4mg 2%Potassium 70.7mg 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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- Sugar
- Corn Syrup
- High Fructose Corn Syrup
- Skim Milk
- Vegetable Oil (Palm Oil, Shea Oil, Sunflower Oil, Palm Kernel Oil, Safflower Oil)
- Hydrogenated Vegetable Oil (Palm Kernel Oil, Soybean Oil)
- Chocolate
- Contains 2% or Less of:
- Lactose
- Salt
- Lecithin
- PGPR
- Vanillin
- Baking Soda
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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.
