HERSHEY'S Syrup (Caramel) is an indulgent addition to your favorite sweets and everyday treats. Try it as a twist on the classic chocolate milk shake!
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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 combination of sugar and skim milk from which water has been removed, resulting in a very thick, sweet product.
Used to adjust the pH to stabilize proteins in foods.
A form of citric acid. Often used as a flavoring agent and as a preservative to increase a product's shelf life.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.
A food color obtained through a process called caramelization. Caramelization is the controlled heating of different carbohydrates, like sugar and molasses, until a light brown color is obtained.
A gum produced through the fermentation of corn sugar. Used as a thickener and emulsifier in food products.
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.)