Crack open a CRÈME EGG candy this Easter. Made with a rich, milk chocolate shell and our classic fondant filling.
A food prepared by mixing chocolate liquor or cocoa powder with milk ingredients and sometimes a sweetener, such as 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.).
A sweetener made from corn starch. Also known as glucose 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.
A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.
A compound added to foods to provide calcium, which helps maintain bones and muscles. It can also be used as a thickener or to stabilize ingredients.
The egg white is the clear liquid within an egg, also known as albumin. It contains about 50% of the egg's protein and has very minimal fat content.
A color additive that is added to a food or beverage to enhance the color. It can be used in various forms such as liquids, powders, and gels. (The U.S. Food and Drug Administration (U.S. FDA) considers any substance added for color to be artificial color regardless of a natural or synthetic origin.)
Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.