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.

HIGH FRUCTOSE CORN SYRUP; CORN SYRUP; WATER; COCOA*; SUGAR; CONTAINS 2% OR LESS OF: POTASSIUM SORBATE, TO MAINTAIN FRESHNESS; XANTHAN GUM; SALT; MONO- AND DIGLYCERIDES*; POLYSORBATE 60; VANILLIN, ARTIFICIAL FLAVOR.

HERSHEY'S Caramel Syrup is an indulgent addition to your favorite sweets and everyday treats. Try it as a twist on the classic chocolate milkshake!

I'm more concerned with the high fructose corn syrup and other sweeteners in products like Hershey syrup. Perhaps, instead of focusing on this labeling, the FDA should focus on warning parents about the dangers of childhood obesity, which often results from consuming too much of these engineered sweeteners.

It's thought the most basic form of caramel was first made by the Arabs around 1,000 AD by mixing sugar and water to form a crystallised liquid, that they used initially in the beauty industry, (think waxing and sugaring) and later becoming a confection which they first called simply a “ball of sweet.”

Caramel syrups are also used in the pharmaceutical production of cough syrups and elixirs, while caramel in its powder form can also be used to add a deeper, richer colour in dry mixes for breads, cakes, toppings and dry pet food.

Hershey's chocolate is made from cacao beans, milk, sugar, and cocoa butter, but the actual chocolate-making process begins long before that. In fact, it's a fascinating but labor-intensive process that will make you appreciate every sweet bite.

Most of the milk that goes into our products is sourced within a 100-mile radius of our chocolate manufacturing plant in Hershey, PA. We also source milk-derived ingredients from suppliers across the U.S. as well as New Zealand, and from suppliers in Brazil, India and Mexico for our operations in those countries.

It is surprisingly easy to make caramel syrup from scratch, calling for just sugar, water, vanilla extract, and a pinch of salt and taking less than 20 minutes to prepare. It adds a rich sweetness to drinks, including your morning coffee or evening cocktails.

Ingredients. PURE CANE SUGAR, WATER, NATURAL FLAVORS, CITRIC ACID, SODIUM BENZOATE (TO PRESERVE FRESHNESS), POTASSIUM SORBATE (TO PRESERVE FRESHNESS). The nutrition information contained here is based on our current data.

Caramel color is often used to give the syrups their amber hue, and some types can contain 4-MeI - a potential carcinogen. This chemical has been shown to cause cancer in mice, and the International Agency for Research on Cancer, part of the World Health Organization, says that it may cause cancer in people as well.

1,000 AD Some accounts suggest that the most basic form of caramel was first made by the Arabic nation in the year 1,000 AD by the mixing of sugar and water to form a crystallized, hardened form of the candy.

caramelized sugar Origin. Meaning caramelized sugar, caramel is made by melting sugar in water to create a rich, sweet, glutinous liquid which ranges in colour from beige to amber to dark brown.

While caramel is often considered a guilty pleasure, there are actually several surprising benefits to eating it in moderation.

• Boosts Energy Levels. Advertisement.
• Reduces Stress. Advertisement.
• Improves Brain Function.
• Enhances Digestion.
• Boosts Immune System.
• Improves Bone Health.
• Promotes Healthy Skin.