Product Details
Some families can’t get enough chocolate syrup. If your family stands proudly in this group, this jug of HERSHEY’S Chocolate Syrup is calling your name. Imagine the beverages you can brighten, the desserts you can top and the fruit you can dip. And it’s fat free. So stop imagining and order your jug now.
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Nutrition Information
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Nutrition FactsServings Per Container about 177Serving size 1 tbspAmount per servingCalories45% Daily Value*Total Fat 0g 0%Saturated Fat 0g 0%Trans Fat 0gCholesterol 0mg 0%Sodium 5mg 0%Total Carbohydrates 12g 4%Dietary Fiber 1g 0%Total Sugars 10gIncludes 10g Added Sugar 19%Protein 0gVitamin D 0.0mcg 0%Calcium 2.2mg 0%Iron 1.1mg 4%Potassium 30.3mg 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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- High Fructose Corn Syrup
- Corn Syrup
- Water
- Cocoa*
- Sugar
- Contains 2% or Less of:
- Potassium Sorbate
- Xanthan Gum
- Salt
- Mono- and Diglycerides**
- Polysorbate 20, 60, Or 80
- Vanillin
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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.
