WHAT'S INSIDE

150 CALORIES
5 g SAT FAT
15 g Sugar
30 mg Sodium
SERVINGS
Serving Size 6 pieces
FATS
10% Total Fat 8g
24% Saturated Fat 5g
Cholesterol
0% Cholesterol 0mg
Sodium
1% Sodium 30mg
Proteins
Proteins 2g
CARBOHYDRATES
6% Total Carbohydrates 18g
0% Dietary Fiber 0g
Sugar 15g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
4% Calcium
0% Iron
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.).

VEGETABLE OIL

Oils that are derived from plants such as soybean, sunflower and safflower.

PALM OIL

Oil that is obtained from the pulp of the palm fruit. It is different from palm kernel oil, which is obtained from the kernel of the palm fruit.

SHEA OIL

Oil that is obtained from shea-nuts which are seeds from the shea tree.

SUNFLOWER OIL

Oil that is obtained from sunflower seeds.

PALM KERNEL OIL

Oil that is obtained from the kernel of the palm fruit. It is a different oil than palm oil, which is obtained from the pulp of the oil palm fruit.

AND/OR SAFFLOWER OIL
NONFAT MILK

Milk from which the fat has been removed. Also known as skim milk.

CORN SYRUP SOLIDS

A sweetener obtained by removing the water from corn syrup.

LACTOSE

The natural sugar present in milk, also known as milk sugar.

CONTAINS 2% OR LESS OF: CORNSTARCH

Starch derived from corn, used as a thickener.

LECITHIN

A substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.

OIL
OF PEPPERMINT
RESINOUS GLAZE

A glaze that is applied to foods to improve their appearance and protect them. Can also be called confectioners glaze.

ARTIFICIAL COLOR

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.)

RED 40 LAKE

An artificial red color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics.

RED 40

An artificial color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics. It gives food a red color. Also known as Allura Red.

VANILLIN, ARTIFICIAL FLAVOR
TOCOPHEROLS, TO MAINTAIN FRESHNESS
PGPR, EMULSIFIER
CARNAUBA WAX

A natural substance obtained from the leaves and buds of the Brazilian fan palm tree. Used as a component of a glaze on confectionery products.

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.).

VEGETABLE OIL

Oils that are derived from plants such as soybean, sunflower and safflower.

PALM OIL

Oil that is obtained from the pulp of the palm fruit. It is different from palm kernel oil, which is obtained from the kernel of the palm fruit.

SHEA OIL

Oil that is obtained from shea-nuts which are seeds from the shea tree.

SUNFLOWER OIL

Oil that is obtained from sunflower seeds.

PALM KERNEL OIL

Oil that is obtained from the kernel of the palm fruit. It is a different oil than palm oil, which is obtained from the pulp of the oil palm fruit.

AND/OR SAFFLOWER OIL
SKIM MILK

Milk from which the fat has been removed. Also known as nonfat milk.

CORN SYRUP SOLIDS

A sweetener obtained by removing the water from corn syrup.

LACTOSE

The natural sugar present in milk, also known as milk sugar.

CONTAINS 2% OR LESS OF: CORNSTARCH

Starch derived from corn, used as a thickener.

LECITHIN

A substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.

OIL O
F PEPPERMINT
CONFECTIONER'S GLAZE

A clear coating that is applied to foods to improve their appearance and protect them.

VANILLIN, ARTIFICIAL FLAVOR
TOCOPHEROLS, TO MAINTAIN FRESHNESS
ARTIFICIAL COLOR

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.)

RED 40 LAKE

An artificial red color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics.

RED 40

An artificial color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics. It gives food a red color. Also known as Allura Red.

PGPR

An emulsifier used to keep ingredients from separating. Derived from castor bean oil and often used to improve processing characteristics of chocolate. For more information, visit: PGPR

CARNAUBA WAX

A natural substance obtained from the leaves and buds of the Brazilian fan palm tree. Used as a component of a glaze on confectionery products.

Allergen information is not available online at this time. Please consult the package label or call us at (800) 468-1714 for further information.

OU-D

RECIPES