Product Details
Add indulgent caramel flavor to your favorite sweets and homemade treats. Try this kosher and gluten-free topping in classic chocolate milk shakes, on brownies or as a dip for sliced apples.
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Nutrition Information
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Nutrition FactsServings Per Container about 31Serving size 1 tbspAmount per servingCalories50% Daily Value*Total Fat 0g 0%Saturated Fat 0g 0%Trans Fat 0gCholesterol 0mg 0%Sodium 60mg 3%Total Carbohydrates 13g 5%Dietary Fiber 0g 0%Total Sugars 10gIncludes 10g Added Sugar 21%Protein 0gVitamin D 0.0mcg 0%Calcium 10.0mg 0%Iron 0.0mg 0%Potassium 15.0mg 0%
* 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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- Corn Syrup
- High Fructose Corn Syrup
- Sweetened Condensed Skim Milk* (Skim Milk, Sugar)
- Water
- Contains 2% or Less of:
- Disodium Phosphate
- Sodium Citrate
- Artificial Flavor
- Salt
- Caramel Color
- Xanthan Gum
- Artificial Color (Yellow 6, Yellow 5)
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Contains: Yellow #5, Milk
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Fat Free
Contains less than 0.5 g fat per labeled serving
OU-DThe 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.
