Peanut buttery on the inside, candy on the outside. They're delicious and fun to eat.
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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.).
Peanuts which have had some of their oil removed.
Oils that are less susceptible to rancidity because they have had their double bonds replaced with hydrogen, similar to saturated fatty acids. The process also results in a more solid fat at room temperature.
A sweetener made from corn starch. Also known as glucose syrup.
A simple sugar obtained most often from corn, but can be obtained from other sources as well, such as wheat, sorghum, and tapioca. Also known as glucose.
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.
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.)
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
A clear coating that is applied to foods to improve their appearance and protect them.
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.
Starch derived from corn that has been modified with a permitted starch-modifying agent. Used as a thickener.
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.
A white, fluid beverage produced from dairy cattle. A source of nutrients, including protein, and calcium.