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    Dietary Information:

    • Organic
    • Peanut Free
    • Vegan
    • Gluten-Free
    • Dairy Free
    • Non GMO

    Ingredients:

    [ing]

    Directions for Use:

    [dir]

    Allergens:

    [algn]

    Usage Tips:

    [use]

    Storage Tips:

    [store]

    Points of Interest:

    [poi]

    Other:

    [other]

    Nutrition Facts

    Serving Size [servingsize]

    Amount % Daily Value
    Calories [cal]
    Fat [fat] g [fatP] %
    Saturated [satFat] g
    + Trans / trans [tranFat] g
    [totalFatP] %
    Cholesterol [chol] mg [cholP] %
    Sodium [sodium] mg [sodiumP] %
    Carbohydrate [carbs] g [carbsP] %
    Fibre [fibre] g [fibreP] %
    Sugars [sugar] g
    Sugar Alcohol 0 g
    Protein [protein] g
    Vitamin A [vitAP] %
    Vitamin C [vitCP] %
    Calcium [calciumP] %
    Iron [ironP] %

    Vanilla Caramels

    Vanilla Caramels

    000608

    caramel apple:

    60 caramels
    4 tbsp. water
    5 medium size apples
    5 wooden sticks
    grease a baking sheet. some varieties of apples are wax coated. to remove wax, wash, scrub and dry apples thoroughly. insert a stick into stem end of each apple.
    pour 4 tbsp. of water in the lower saucepan of a double-boiler. put 60 caramels in the upper saucepan and place on top of lower saucepan. melt caramels over low heat, stirring occasionally until smooth. dip apples into hot caramel sauce until coated. scrape off excess sauce from bottom of apples. place on greased baking sheet; chill immediately until serving time.
    makes 5 caramel apples.

    Ingredients:

    sugar, corn syrup, water, vegetable oil shortening (hydrogenated soybean oil and/or palm oil, canola oil), modified milk ingredients, whole milk, cream, salt, natural and artificial flavour, soy lecithin, mono and di glycerides.

    Directions:

    caramel apple:

    60 caramels
    4 tbsp. water
    5 medium size apples
    5 wooden sticks
    grease a baking sheet. some varieties of apples are wax coated. to remove wax, wash, scrub and dry apples thoroughly. insert a stick into stem end of each apple.
    pour 4 tbsp. of water in the lower saucepan of a double-boiler. put 60 caramels in the upper saucepan and place on top of lower saucepan. melt caramels over low heat, stirring occasionally until smooth. dip apples into hot caramel sauce until coated. scrape off excess sauce from bottom of apples. place on greased baking sheet; chill immediately until serving time.
    makes 5 caramel apples.

    Allergens:

    contains milk and soy. may contain wheat.

    Nutrition Facts
    Valeur nutritive

    Serving Size 40 g
    Portion 40 g

    % Daily Value
    % valeur quotidienne
    Calories / Calories 130
    Fat / Lipides 3 g 5 %
    Saturated / satures 1 g
    + Trans / trans 0 g
    5 %
    Cholesterol / Cholesterol 0 g 0 %
    Sodium / Sodium 65 mg 3 %
    Carbohydrate / Glucides 26 g 9 %
    Fibre / Fibres 0 g 0 %
    Sugars/ Sucres 20 g
    Sugar Alcohol/ Polyalcool 0 g
    Protein / Proteines 1 g
    Vitamin A / Vitamine A 0 %
    Vitamin C / Vitamine C 0 %
    Calcium / Calcium 2 %
    Iron / Fer 0 %