(4002) 100CT CASHEW CARAMEL APPLE 12.25oz

Instructions

1. Prepare necessary amount of apples to meet desired production level. To prepare apple, remove sticker and stem. Wash and dry apple, insert wooden stick into apple's stem side. Set aside to be used same day as caramel production.
2. Prepare sheet pans with sheet pan liner and spray with pan spray.
3. Chop into large pieces, a small sampling of cashews, necessary to meet desired yield for this production item. Add to these the cashew piece that are found in the bottom of the cashew bag. Keep in mind you can always chop more so be conservative in preparing your large chopped cashews.
4. Place nuts in a bowl and set aside.
5. Produce per recipe 44800 Caramel Made In Store.
6. With gloved hands, holding on to stick, dip apple into liguid caramel and carefully shake off excess. Place apple in center of nut pile. Gently pack the bottom 3/4 of the apple in nuts, leave the top 1/4 showing without nuts. Sometimes it is necessary to press and place nuts.
7. Set aside to cool.

TIP: This is a great way to use the broken and "bottom of the bag" cashews.

INGREDIENTS: Apples, roasted cashews (cashews, partially hydrogenated vegetable oil (cottonseed, soybean), salt), corn syrup solids, water, granulated sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), partially hydrogenated vegetable oil (cottonseed, soybean), Salt, vanillin - an artificial flavor. CONTAINS CASHEW, MILK, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4010) 100CT CARAMEL APPLE 9oz

Instructions

Caramel Apple

1. Prepare necessary amount of apples to meet desired production level. To prepare apple remove sticker and stem. Wash and dry apple, insert wooden stick into apple from the stem side. Set aside to be used same day as caramel production.
2. Prepare sheet pans with sheet pan liner and spray with pan spray.
3. Produce per recipe 44800 Caramel Made In Store
4. Dip apple into liquid caramel and carefully shake off excess.
5. Set aside to cool on prepared sheet pan liner.

INGREDIENTS: Apples, corn syrup solids, water, granulated sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin - an artificial flavor. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4011) 100CT PECAN CARAMEL APPLE 11oz

Instructions

Pecan Caramel Apple

1. Prepare necessary amount of apples to meet the desired production level. To prepare apple remove sticker and stem. Wash and dry apple, insert wooden stick into apple from the stem side. Set aside to be used same day as caramel production.
2. Prepare sheet pans wth sheet pan liner and spray with pan spray.
3. Using a large bowl. fill bowl two thirds full with nuts and set aside.
4. Produce per recipe 44800 Caramel Made In Store
5. With gloved hands, holding on to stick, dip apple into liquid caramel and carefully shake off excess. Place apple in center of nut pile. Gentlay pack the bottom 3/4 of the apple in nuts, leaving the top 1/4 showing caramel without nuts. Sometimes it is necessary to press and place nuts to obtain a uniform look of product.
6. Set aside to cool.

INGREDIENTS: Apples, pecan pieces, corn syrup solids, water, granulated sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin - an artificial flavor. CONTAINS MILK, PECAN, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4012) 100CT TURTLE CARAMEL APPLE 12.5oz

Instructions

Tuttle Caramel Apple

1. Prepare a parchment bag and set aside.
2. Gather enough completely cooled Pecan Caramel Apples (4005 or 4011) to meet the desired production levl of this activity.
2. Temper chocolate, once chocolate is in temper fill parchment bag 2/3 full.
3. Taking the Pecan Caramel Apple in one hand and the parchment bag filled with chocolate in the other, stripe apple from bottom to top, rotating the apple evenly around.
4. Set aside to dry.

INGREDIENTS: Apples, pecan pieces, milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), corn syrup solids, water, granulated sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin - an artificial flavor. CONTAINS MILK, PECAN, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4013) 100CT DUNKED TURTLE CARAMEL APPLE 17.5oz

Instructions

Dunked Turtle Apple

1. Gather together enough completely cooled Pecan Caramel Apples to meet the desired production level of this activity.
2. Gather and set aside enough perfect individual pecan halves to meet desired production goal. You will need four halves for every apple you plan to produce.
3. Prepare a sheet pan with a pan liner.
4. Temper chocolate, once chocolate is tempered and if using mini temp Hilliard be sure Hilliard is very full.
5. Holding on tightly to apple stick and with gloved hands, dunk apple up to stick and gently shake off excess chocolate.
6. While chocolate is still tacky apply all for pecan halves at the top of the apple like compass points.
7. Set aside to dry.

INGREDIENTS: Apples, milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), pecan pieces, corn syrup solids, water, granulated sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin - an artificial flavor. CONTAINS MILK, PECAN, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4014) 100CT MK STRIPED CARAMEL APPLE 10oz

Instructions

Striped Caramel Apple

1. Prepare a parchment bag and set aside.
2. Gather enough completely cooled Caramel Apples (4004 or 4010) to meet the desired production levl of this activity.
2. Temper chocolate, once chocolate is in temper fill parchment bag 2/3 full.
3. Taking the Caramel Apple in one hand and the parchment bag filled with chocolate in the other, stripe apple from bottom to top, rotating the apple evenly around.
4. Set aside to dry.

INGREDIENTS: Apples, milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), corn syrup solids, water, granulated sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin - an artificial flavor. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4015) 100CT DK STRIPED CARAMEL APPLE 10oz

Instructions

Striped Caramel Apple

Striped Caramel Apple

1. Prepare a parchment bag and set aside.
2. Gather enough completely cooled Caramel Apples (4004 or 4010) to meet the desired production levl of this activity.
2. Temper chocolate, once chocolate is in temper fill parchment bag 2/3 full.
3. Taking the Caramel Apple in one hand and the parchment bag filled with chocolate in the other, stripe apple from bottom to top, rotating the apple evenly around.
4. Set aside to dry.

INGREDIENTS: Apples, semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), corn syrup solids, water, granulated sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4020) SPRINKLED DK PRETZEL ROD 1oz

Instructions

COATED PRETZEL ROD

1. Dip pretzel rod in coating up to within about 1” of the end, shake and scrape off excess coating.

2. Sprinkle as needed.

3. Set aside to cool.

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), pretzel rod [enriched wheat flour (wheat starch, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, silicon dioxide [anti-caking agent]), salt, vegetable oil (cottonseed, soybean, corn, canola), corn syrup, sodium bicarbonate, yeast], non-pareils (sugar, corn starch, FD&C artificial colors [red 40, red 3, yellow 5, blue 1, yellow 6], caranauba wax). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4021) SPRINKLED MK PRETZEL ROD 1oz

Instructions

COATED PRETZEL ROD

1. Dip pretzel rod in coating up to within about 1” of the end, shake and scrape off excess coating.

2. Sprinkles them as needed.

3. Stripe diagonally using a stripe bottle before the coating begins to harden.

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), pretzel rod [enriched wheat flour (wheat starch, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, silicon dioxide [anti-caking agent]), salt, vegetable oil (cottonseed, soybean, corn, canola), corn syrup, sodium bicarbonate, yeast], non-pareils (sugar, corn starch, FD&C artificial colors [red 40, red 3, yellow 5, blue 1, yellow 6], caranauba wax). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4022) PECAN TURTLE PRETZEL ROD 2.75oz

Instructions

CARAMEL PRETZEL ROD

1. Evaluate pretzel rods for strength and quality. Gather necessary amount of quality rods to meet desired production level. Set aside to be used during caramel production.
2. Gather nuts in large bowl filling bowl 2/3 full.
3. Prepare sheet pan with sheet pan liner and spray with pan spray.
4. Produce recipe 44800 Caramel Made in Store
5. Glove hands.
6. Dip rod into caramel within approximately on inch from the end, shake and gently scrape off excess caramel.
7. Set caramel dipped rod in mound of nuts and cover pushing slightly on to rod.
8. Remove and set aside to cool.

INGREDIENTS: pecan pieces, pretzel rod (enriched wheat flour (wheat starch, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, silicon dioxide [anti-caking agent]), salt, vegetable oil (cottonseed, soybean, corn, canola), corn syrup, sodium bicarbonate, yeast, milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), corn syrup solids, water, granulated sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin. CONTAINS MILK, PECAN, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4023) MK STRIPED CARAMEL PRETZEL ROD 1oz

Instructions

CARAMEL PRETZEL ROD

1. Evaluate pretzel rods for strength and quality. Gather necessary amount of quality rods to meet desired production level. Set aside to be used during caramel production.
2. Prepare sheet pan with parchment paper and spray with pan spray.
3. Produce recipe 44800 Caramel Made in Store.
4. During caramel dipping step in production and with gloved hands, dip pretzel rod into caramel within approximately on inch form the end. Shake and gently scrape off excess caramel.
5. Set onto sprayed sheet pan liner and allow pretzel rods plenty of time to cool. Overnight is recommended.

TO STRIPE CARAMEL PRETZEL ROD
1. Make parchment striping bag and set aside.
2. Gather enough plain caramel rods to meet production goals
3. Temper chocolate.
4. Once chocolate is in temper, fill parchment bag ½ full with tempered chocolate and strip pretzel rods diagonally.
5. Set aside to harden.

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), corn syrup solids, water, granulated sugar, pretzel rod (enriched wheat flour (wheat starch, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, silicon dioxide [anti-caking agent]), salt, vegetable oil (cottonseed, soybean, corn, canola), corn syrup, sodium bicarbonate, yeast), evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin. CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4024) PECAN CARAMEL PRETZEL ROD 2.5oz

Instructions

CARAMEL PRETZEL ROD

1. Dip pretzel rod into caramel within approximately one inch from the end, shake and
gently scrape off excess caramel.

2. If nut are required for the recipe:
• For pecans roll the dipped rod in pecan pieces and place on parchment paper.
• For other nuts, place on parchment paper and pack top and sides (not bottom) with nuts, while caramel is hot.

3. Let cool to room temperature.

INGREDIENTS: Pecans, pretzel rod (enriched wheat flour (wheat starch, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, silicon dioxide [anti-caking agent]), salt, vegetable oil (cottonseed, soybean, corn, canola), corn syrup, sodium bicarbonate, yeast), caramel (corn syrup solids, water, granulated sugar, evaporated milk [milk, dipotassium phosphate, carrageenan, Vitamin D], butter, cream powder (cream, lecithin, tocopherols). Contains less than 2% of the following: silicon dioxide, dipotassium phosphate. CONTAINS MILK, PECAN, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4026) SPRINKLED MK CHOC KRISPIE 2.5oz

Instructions

SPRINKLE MILK KRISPIE
1. With gloved hands remove sheet of krispies from foil wrap. Place template in the center of the sheet then score the edges of the krispie sheet using the 30 individual squares guide (black print)(square size proximately 2X2 ½ inches).

2. Remove template and store for future use.

3. Using a straight edge and cutting tool (pizza wheel suggested) cut from scored marks across sheet of krispies. This should result in 30 individual krispie squares.

4. Count out Popsicle sticks checking for any imperfection and discard damaged sticks. To secure stick in krispie squares dip tip of stick in the same chocolate you will be coating the krispie in and insert dipped end of stick into center of thinner end of rectangular krispie. Stick should go through Krispie until you can just lightly feel stick on opposite end, set aside to dry. If krispie is not staying on stick during dipping consider placing them in the freeze for 10 minutes to firm up.

5. Once stick is secure in krispie dip krispie into tempered chocolate. Gently shake off excess. Draw end opposite stick across side of Hilliard to remove any drips.

6. Apply sprinkles to all sides except the side opposite the stick. Stand on end with stick pointing up to dry.

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), Rice Krispie Treats (toasted rice cereal [rice, sugar, salt, high fructose corn syrup, malt flavoring, niacinimide, reduced iron, riboflavin, folic acid], marshmallow [corn syrup, sugar, gelatin, artificial flavor], fructose, margarine [partially hydrogenated soybean oil, water, natural and artificial butter flavor, diacetyl tartaric acid esters or mono and diglycerides, acetylated monoglycerides, vitamin A palmitate, BHT to preserve quality, vitamin D], corn syrup solids, dextrose, glycerin, salt, niacinimide, pyridoxine hydrochloride (vitamin B6), thiamin hydrochloride (vitamin B1), non-pareils (sugar, corn starch, FD&C artificial colors [red 40, red 3, yellow 5, blue 1, yellow 6], caranauba wax). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4029) PECAN CARAMEL KRISPIE 4.25oz

Instructions

PECAN CARAMEL KRISPIES
1. With gloved hands remove sheet of krispies from foil wrap. Place template in the center of the sheet then score the edges of the krispie sheet using the 30 individual squares guide (black print)(square size proximately 2X2 ½ inches).

2. Remove template and store for future use.

3. Using a straight edge and cutting tool (pizza wheel suggested) cut from scored marks across sheet of krispies. This should result in 30 individual krispie squares.

4. Count out Popsicle sticks checking for any imperfection and discard damaged sticks. Insert end of stick into center of thinner end of rectangular krispie. Stick should go through Krispie until you can just lightly feel stick on opposite end, place krispies on a parchment lined baking sheet and put in freezer to firm up.

5. Prepare Made in Store Caramel (44800) per recipe.

6. Gather pecan pieces in a large bowl. These pecan pieces will be used as a component of other products during this caramel cook..

7. Retrieve krispies from freezer and with gloved hands dip kripsie into Kilwins caramel. Shake off excess. Immediately place krispie in nuts and pack around krispie square.

8. You may choose to lay this item down flat or stand up. Standing will allow more product to be placed on display tray.

TIP: Store plain stuck krispies in a freezer safe zip lock storage bag for future use. Kept frozen, krispies have a shelf life of approximately 30 days.

INGREDIENTS: pecan pieces, rice cereal treats (toasted rice cereal [rice, sugar, salt, high fructose corn syrup, malt flavoring, niacinimide, reduced iron, riboflavin, folic acid], marshmallow [corn syrup, sugar, gelatin, artificial flavor], fructose, margarine [partially hydrogenated soybean oil, water, natural and artificial butter flavor, diacetyl tartaric acid esters or mono and diglycerides, acetylated monoglycerides, vitamin A palmitate, BHT to preserve quality, vitamin D], corn syrup solids, dextrose, glycerin, salt, niacinimide, pyridoxine hydrochloride (vitamin B6), thiamin hydrochloride (vitamin B1), corn syrup solids, water, granulated sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin. CONTAINS MILK, PECAN, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4030) SPRINKLED MK MARSHMALLOW PUFF 1.25 oz

Instructions

MARSHMALLOW ON A STICK (2)

1. Assemble 2 jumbo marshmallows together on the end of a 6-inch sucker stick by dipping the stick into white chocolate and sliding the marshmallows on and let harden. This will allow the marshmallow to slide on easier without smashing them.

2. Dip marshmallows in coating making sure to cover the entire marshmallow and shake off the excess.

3. If sprinkles, nuts, etc. are required, apply as needed.

4. If stripes are required, apply vertically with stripe bottle, while rotating marshmallows before the coating hardens.

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), marshmallow (corn syrup, sugar, dextrose, modified food starch (from corn), water, gelatin, natural and artificial flavors, tetrasodium pyrophosphate), non-pareils (sugar, corn starch, FD&C artificial colors [red 40, red 3, yellow 5, blue 1, yellow 6], caranauba wax). CONTAINS FISH, MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4031) SPRINKLED DK MARSHMALLOW PUFF 1.25 oz

Instructions

MARSHMALLOW ON A STICK (2)

1. Assemble 2 jumbo marshmallows together on the end of a 6-inch sucker stick by dipping the stick into white chocolate and sliding the marshmallows on and let harden. This will allow the marshmallow to slide on easier without smashing them.

2. Dip marshmallows in coating making sure to cover the entire marshmallow and shake off the excess.

3. If sprinkles, nuts, etc. are required, apply as needed.

4. If stripes are required, apply vertically with stripe bottle, while rotating marshmallows before the coating hardens.

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), marshmallow (corn syrup, sugar, dextrose, modified food starch (from corn), water, gelatin, natural and artificial flavors, tetrasodium pyrophosphate), non-pareils (sugar, corn starch, FD&C artificial colors [red 40, red 3, yellow 5, blue 1, yellow 6], caranauba wax). CONTAINS FISH, MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4032) SPRINKLED WHT MARSHMALLOW PUFF 1.25 oz

Instructions

SPRINKLED WHITE MARSHMALLOW PUFFS

1. Put 2 jumbo marshmallows together on the end of a caramel apple stick.

2. Dip marshmallows into tempered white chocolate making sure to cover entire marshmallows.

3. Sprinkle with appropriate sprinkles.

4. Set aside on sheet pan liner.

5. Let harden.

INGREDIENTS: white chocolate (sugar, cocoa butter, milk, vanillin - an artificial flavor), marshmallow (corn syrup, sugar, dextrose, modified food starch (from corn), water, gelatin, natural and artificial flavors, tetrasodium pyrophosphate), non-pareils (sugar, corn starch, FD&C artificial colors [red 40, red 3, yellow 5, blue 1, yellow 6], caranauba wax). CONTAINS FISH, MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4034) MK STRIPED CARAMEL MARSHMALLOW PUFF 2.5 oz

Instructions

MILK STRIPED CARAMEL MARSHMALLOW PUFFS

1. Gather necessary amount of quality marshmallow and sticks to meet desired production level.
2. With gloved hands put two marshmallows together on the end of a stick and Set aside in freezer for at least one hour, to be used during caramel production.
3. Prepare sheet pan with parchment paper and spray with pan spray.
4. Produce recipe 44800 Caramel Made in Store.
5. During caramel dipping step and with gloved hands, dip marshmallow puff completely in caramel. Coating entirely the puff, up to the stick. Shake and gently scrape off excess caramel.
6. Set onto sprayed sheet pan liner and allow marshmallow puffs plenty of time to cool. Overnight is recommended.

TO STRIPE CARAMEL MARSHMALLOW PUFF
1. Make parchment striping bag and set aside.
2. Gather enough plain caramel puffs to meet production goals
3. Temper chocolate.
4. Once chocolate is in temper, fill parchment bag ½ full with tempered chocolate and strip marshmallows diagonally.
5. Set aside to harden.

INGREDIENTS: marshmallow (corn syrup, sugar, dextrose, modified food starch (from corn), water, gelatin, natural and artificial flavors, tetrasodium pyrophosphate), corn syrup solids, water, granulated sugar, milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), salt, vanillin. CONTAINS FISH, MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4035) PECAN TURTLE MARSHMALLOW PUFF 3oz

Instructions

1. Gather necessary amount of completely cooled 4225 Pecan Caramel Marshmallow Puffs to meet desired production level.
2. Temper chocolate.
3. Prepare parchment bag for striping. Prepare sheet pan with sheet pan liner.
4. Fill parchment bag with tempered chocolate and stripe puff diagonally.
5. Set aside to harden.

INGREDIENTS: pecan pieces, marshmallow (corn syrup, sugar, dextrose, modified food starch (from corn), water, gelatin, natural and artificial flavors, tetrasodium pyrophosphate), corn syrup solids, milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), water, granulated sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin. CONTAINS MILK, PECAN, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4038) CARAMEL KRISPIE 3oz

Instructions

CARAMEL KRISPIE
1. With gloved hands remove sheet of krispies from foil wrap. Place template in the center of the sheet then score the edges of the krispie sheet using the 30 individual squares guide (black print)(square size proximately 2X2 ½ inches).

2. Remove template and store for future use.

3. Using a straight edge and cutting tool (pizza wheel suggested) cut from scored marks across sheet of krispies. This should result in 30 individual krispie squares.

4. Count out Popsicle sticks checking for any imperfection and discard damaged sticks. Insert end of stick into center of thinner end of rectangular krispie. Stick should go through Krispie until you can just lightly feel stick on opposite end, place krispies on a parchment lined baking sheet and put in freezer to firm up.

5. Prepare Made in Store Caramel (44800) per recipe.

6. Place parchment pan sheet liner on sheet pan and spray with pan spray.

7. Retrieve krispies from freezer and with gloved hands dip kripsie into Kilwins caramel. Shake off excess.

8. You may choose to lay this item down flat or stand up. Standing will allow more product to be placed on display tray. Standing may be difficult.

TIP: Store plain stuck krispies in a freezer safe zip lock storage bag for future use. Kept frozen, krispies have a shelf life of approximately 30 days.

INGREDIENTS: rice cereal treats (toasted rice cereal [rice, sugar, salt, high fructose corn syrup, malt flavoring, niacinimide, reduced iron, riboflavin, folic acid], marshmallow [corn syrup, sugar, gelatin, artificial flavor], fructose, margarine [partially hydrogenated soybean oil, water, natural and artificial butter flavor, diacetyl tartaric acid esters or mono and diglycerides, acetylated monoglycerides, vitamin A palmitate, BHT to preserve quality, vitamin D], corn syrup solids, dextrose, glycerin, salt, niacinimide, pyridoxine hydrochloride (vitamin B6), thiamin hydrochloride (vitamin B1). , corn syrup solids, water, sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), salt, vanillin - an artificial flavor. CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4039) MK STRIPED MK CHOC KRISPIE 3.25oz

Instructions

DIPPED STRIPED KRISPIES
1. With gloved hands remove sheet of krispies from foil wrap. Place template in the center of the sheet then score the edges of the krispie sheet using the 30 individual squares guide (black print)(square size proximately 2X2 ½ inches).

2. Remove template and store for future use.

3. Using a straight edge and cutting tool (pizza wheel suggested) cut from scored marks across sheet of krispies. This should result in 30 individual krispie squares.

4. Count out Popsicle sticks checking for any imperfection and discard damaged sticks. To secure stick in krispie squares dip tip of stick in the same chocolate you will be coating the krispie in and insert dipped end of stick into center of thinner end of rectangular krispie. Stick should go through Krispie until you can just lightly feel stick on opposite end, set aside to dry. If krispie is not staying on stick during dipping consider placing them in the freeze for 10 minutes to firm up.

5. Once stick is secure in krispie dip krispie into tempered chocolate. Gently shake off excess. Draw end opposite stick across side of Hilliard to remove any drips.

6. Once coating is dull but still wet stripe krispie diagonally on two large sides using the pastry bag technique. Stand on end with stick pointing up to dry.

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), Rice Krispie Treats (toasted rice cereal [rice, sugar, salt, high fructose corn syrup, malt flavoring, niacinimide, reduced iron, riboflavin, folic acid], marshmallow [corn syrup, sugar, gelatin, artificial flavor], fructose, margarine [partially hydrogenated soybean oil, water, natural and artificial butter flavor, diacetyl tartaric acid esters or mono and diglycerides, acetylated monoglycerides, vitamin A palmitate, BHT to preserve quality, vitamin D], corn syrup solids, dextrose, glycerin, salt, niacinimide, pyridoxine hydrochloride (vitamin B6), thiamin hydrochloride (vitamin B1). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4040) DK STRIPED DK CHOC KRISPIE 3.25oz

Instructions

DIPPED STRIPED KRISPIES
1. With gloved hands remove sheet of krispies from foil wrap. Place template in the center of the sheet then score the edges of the krispie sheet using the 30 individual squares guide (black print)(square size proximately 2X2 ½ inches).

2. Remove template and store for future use.

3. Using a straight edge and cutting tool (pizza wheel suggested) cut from scored marks across sheet of krispies. This should result in 30 individual krispie squares.

4. Count out Popsicle sticks checking for any imperfection and discard damaged sticks. To secure stick in krispie squares dip tip of stick in the same chocolate you will be coating the krispie in and insert dipped end of stick into center of thinner end of rectangular krispie. Stick should go through Krispie until you can just lightly feel stick on opposite end, set aside to dry. If krispie is not staying on stick during dipping consider placing them in the freeze for 10 minutes to firm up.

5. Once stick is secure in krispie dip krispie into tempered chocolate. Gently shake off excess. Draw end opposite stick across side of Hilliard to remove any drips.

6. Once coating is dull but still wet stripe krispie diagonally on two large sides using the pastry bag technique. Stand on end with stick pointing up to dry.

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), Rice Krispies Treats (toasted rice cereal [rice, sugar, salt, high fructose corn syrup, malt flavoring, niacinimide, reduced iron, riboflavin, folic acid), marshmallow (corn syrup, sugar, gelatin, artificial flavor), fructose, margarine (partially hydrogenated soybean oil, water, natural and artificial butter flavor, diacetyl tartaric acid esters of mono and di-glycerides, vitamin A palmitate, BHT to preserve quality, vitamin D), corn syrup solids, dextrose, glycerin, salt, niacinimide, pyridoxine hydrochloride (B6) thiamin hydrochloride (B1). CONTAINS MILK, SOY, WHEAT FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4041) WHT STRIPED WHT CHOC KRISPIE 2.5oz

Instructions

DIPPED STRIPED KRISPIES
1. With gloved hands remove sheet of krispies from foil wrap. Place template in the center of the sheet then score the edges of the krispie sheet using the 30 individual squares guide (black print)(square size proximately 2X2 ½ inches).

2. Remove template and store for future use.

3. Using a straight edge and cutting tool (pizza wheel suggested) cut from scored marks across sheet of krispies. This should result in 30 individual krispie squares.

4. Count out Popsicle sticks checking for any imperfection and discard damaged sticks. To secure stick in krispie squares dip tip of stick in the same chocolate you will be coating the krispie in and insert dipped end of stick into center of thinner end of rectangular krispie. Stick should go through Krispie until you can just lightly feel stick on opposite end, set aside to dry. If krispie is not staying on stick during dipping consider placing them in the freeze for 10 minutes to firm up.

5. Once stick is secure in krispie dip krispie into tempered chocolate. Gently shake off excess. Draw end opposite stick across side of Hilliard to remove any drips.

6. Once coating is dull but still wet stripe krispie diagonally on two large sides using the pastry bag technique. Stand on end with stick pointing up to dry.

INGREDIENTS: white chocolate (sugar, cocoa butter, milk, vanillin - an artificial flavor), Rice Krispie Treats (toasted rice cereal [rice, sugar, salt, high fructose corn syrup, malt flavoring, niacinimide, reduced iron, riboflavin, folic acid], marshmallow [corn syrup, sugar, gelatin, artificial flavor], fructose, margarine [partially hydrogenated soybean oil, water, natural and artificial butter flavor, diacetyl tartaric acid esters or mono and diglycerides, acetylated monoglycerides, vitamin A palmitate, BHT to preserve quality, vitamin D], corn syrup solids, dextrose, glycerin, salt, niacinimide, pyridoxine hydrochloride (vitamin B6), thiamin hydrochloride (vitamin B1). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4042) MK STRIPED CARAMEL KRISPIE 3.25oz

Instructions

DIPPED STRIPED KRISPIES
1. Gather together enough completely cooled Caramel Krispies (4038) to meet the desired production level of this activity.

2. Prepare a sheet pan with a pan liner and a parchment striping bag.

3. Temper chocolate.

4.Fill parchment bag with tempered chocolate and stripe Krispie diagonally.

5. Set aside to dry.

INGREDIENTS: Rice Krispie Treats (toasted rice cereal [rice, sugar, salt, high fructose corn syrup, malt flavoring, niacinimide, reduced iron, riboflavin, folic acid], marshmallow [corn syrup, sugar, gelatin, artificial flavor], fructose, margarine [partially hydrogenated soybean oil, water, natural and artificial butter flavor, diacetyl tartaric acid esters or mono and diglycerides, acetylated monoglycerides, vitamin A palmitate, BHT to preserve quality, vitamin D], corn syrup solids, dextrose, glycerin, salt, niacinimide, pyridoxine hydrochloride (vitamin B6), thiamin hydrochloride (vitamin B1), corn syrup solids, water, granulated sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), cream powder (cream, lecithin, tocopherols), butter (cream, salt), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin. CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4043) PECAN TURTLE KRISPIE 4.75oz

Instructions

PECAN TURTLE KRISPIES
1. Gather necessary amount of completely cooled nut covered Krispies to meet desired production level.
2. Temper chocolate.
3. Prepare parchment bag for striping. Prepare sheet pan with sheet pan liner.
4. Fill parchment bag with tempered chocolate and stripe Krispie diagonally.
5. Set aside to harden.

INGREDIENTS: pecan pieces, Rice Krispie Treats (toasted rice cereal [rice, sugar, salt, high fructose corn syrup, malt flavoring, niacinimide, reduced iron, riboflavin, folic acid], marshmallow [corn syrup, sugar, gelatin, artificial flavor], fructose, margarine [partially hydrogenated soybean oil, water, natural and artificial butter flavor, diacetyl tartaric acid esters or mono and diglycerides, acetylated monoglycerides, vitamin A palmitate, BHT to preserve quality, vitamin D], corn syrup solids, dextrose, glycerin, salt, niacinimide, pyridoxine hydrochloride (vitamin B6), thiamin hydrochloride (vitamin B1), corn syrup solids, milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), water, granulated sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), partially hydrogenated vegetable oil (cottonseed, soybean), Salt, vanillin. CONTAINS MILK, PECAN, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4048) DK STRIPED DK OREO 1oz

Instructions

DIPPED STRIPED OREOS

1. With gloved hands, open package and count out enough Oreos needed to meet par. Check for any imperfection and discard damaged Oreos. To decrease amount of crumbs in Hilliard, brush off each Oreo front and back with your fingertips.
2. Drop Oreo into tempered chocolate. Using the four-prong dipping fork flip Oreo over in chocolate being sure to coat both sides of cookie with chocolate. Once Oreo is completely coated remove Oreo from chocolate using dipping fork. Gently shake off excess. Draw end bottom of cookie across side of Hilliard to remove any drips and place on parchment paper lined sheet pan. When setting cookie down, let cookie slide off end of fork, pulling away quickly as to not leave tails from fork tines.
3. Once coating is dull but still wet stripe Oreo as noted in picture using the pastry bag technique. Set aside to dry.

INGREDIENTS: Oreo cookies (sugar, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), partially hydrogenated soybean oil, cocoa (processed with alkali), high fructose corn syrup, whey, cornstarch, baking soda, salt, soy lecithin (emulsifier), vanillin - artificial flavor, chocolate), semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, butterfat, soy lecithin, vanillin - artificial flavor). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4049) MK STRIPED MK OREO 1oz

Instructions

DIPPED STRIPED OREOS

1. With gloved hands, open package and count out enough Oreos needed to meet par. Check for any imperfection and discard damaged Oreos. To decrease amount of crumbs in Hilliard, brush off each Oreo front and back with your fingertips.
2. Drop Oreo into tempered chocolate. Using the four-prong dipping fork flip Oreo over in chocolate being sure to coat both sides of cookie with chocolate. Once Oreo is completely coated remove Oreo from chocolate using dipping fork. Gently shake off excess. Draw end bottom of cookie across side of Hilliard to remove any drips and place on parchment paper lined sheet pan. When setting cookie down, let cookie slide off end of fork, pulling away quickly as to not leave tails from fork tines.
3. Once coating is dull but still wet stripe Oreo as noted in picture using the pastry bag technique. Set aside to dry.

INGREDIENTS: Oreo cookies (sugar, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), partially hydrogenated soybean oil, cocoa (processed with alkali), high fructose corn syrup, whey, cornstarch, baking soda, salt, soy lecithin (emulsifier), vanillin - artificial flavor, chocolate), milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4051) SPRINKLED MK OREO 1oz

Instructions

DIPPED SPRINKLED OREOS

1. With gloved hands, open package and count out enough Oreos needed to meet par. Check for any imperfection and discard damaged Oreos. To decrease amount of crumbs in Hilliard, brush off each Oreo front and back with your fingertips.
2. Drop Oreo into tempered chocolate. Using the four-prong dipping fork flip Oreo over in chocolate being sure to coat both sides of cookie with chocolate. Once Oreo is completely coated remove Oreo from chocolate using dipping fork. Gently shake off excess. Draw end bottom of cookie across side of Hilliard to remove any drips and place on parchment paper lined sheet pan. When setting cookie down, let cookie slide off end of fork, pulling away quickly as to not leave tails from fork tines.
3. Once coating is dull but still wet lightly sprinkle non-pareils onto Oreo top and set aside to dry.

INGREDIENTS: Oreo (sugar, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), partially hydrogenated soybean oil, cocoa (processed with alkali), high fructose corn syrup, whey, cornstarch, baking soda, salt, soy lecithin (emulsifier), vanillin - artificial flavor, chocolate), milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin, vanillin), non-pareils (sugar, corn starch, FD&C artificial colors (red 40, red 3, yellow 5, blue 1, yellow 6), caranauba wax.) CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4052) SPRINKLED DK OREO 1oz

Instructions

DIPPED SPRINKLED OREOS

1. With gloved hands, open package and count out enough Oreos needed to meet par. Check for any imperfection and discard damaged Oreos. To decrease amount of crumbs in Hilliard, brush off each Oreo front and back with your fingertips.
2. Drop Oreo into tempered chocolate. Using the four-prong dipping fork flip Oreo over in chocolate being sure to coat both sides of cookie with chocolate. Once Oreo is completely coated remove Oreo from chocolate using dipping fork. Gently shake off excess. Draw end bottom of cookie across side of Hilliard to remove any drips and place on parchment paper lined sheet pan. When setting cookie down, let cookie slide of end of fork, pulling away quickly as to not leave tails from fork tines.
3. Once coating is dull but still wet lightly sprinkle non-pareils onto Oreo top and set aside to dry.

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), Oreo cookie (sugar, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), partially hydrogenated soybean oil, cocoa (processed with alkali), high fructose corn syrup, whey, cornstarch, baking soda, salt, soy lecithin (emulsifier), vanillin - artificial flavor, chocolate), non-pareils (sugar, corn starch, FD&C artificial colors [red 40, red 3, yellow 5, blue 1, yellow 6], caranauba wax). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4059) DK STRIPED WHT OREO 1oz

Instructions

DIPPED STRIPED OREOS

1. With gloved hands, open package and count out enough Oreos needed to meet par. Check for any imperfection and discard damaged Oreos. To decrease amount of crumbs in Hilliard, brush off each Oreo front and back with your fingertips.
2. Drop Oreo into tempered chocolate. Using the four-prong dipping fork flip Oreo over in chocolate being sure to coat both sides of cookie with chocolate. Once Oreo is completely coated remove Oreo from chocolate using dipping fork. Gently shake off excess. Draw end bottom of cookie across side of Hilliard to remove any drips and place on parchment paper lined sheet pan. When setting cookie down, let cookie slide off end of fork, pulling away quickly as to not leave tails from fork tines.
3. Once coating is dull but still wet stripe Oreo as noted in picture using the pastry bag technique. Set aside to dry.

INGREDIENTS: white chocolate (sugar, cocoa butter, milk, vanillin - an artificial flavor), Oreo cookie (sugar, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), partially hydrogenated soybean oil, cocoa (processed with alkali), high fructose corn syrup, whey, cornstarch, baking soda, salt, soy lecithin (emulsifier), vanillin - artificial flavor, chocolate), semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4082) PKG PECAN SNAPPER 4.5 oz

Instructions

PECAN SNAPPER

1. Prepare CPC bags with appropriate label and amount necessary to meet store needs. The factory seal is at the top of the bag and the seam is on the back. Price bags and code with production date to insure proper rotation of product during restocking.
2. Turn on heat sealer.
3. Gather enough 40048 - Pecan Snapper to meet production needs.
4. With gloved hands place Bear Claw into prepared CPC bags.
5. Seal end with heat sealer and display.

Required Label: 4082L

INGREDIENTS: Pecans, milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), corn syrup, water, sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), salt, vanillin. CONTAINS MILK, PECAN, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4083) PKG BEAR CLAW 4.5 oz

Instructions

BEAR CLAW

1. Prepare CPC bags with appropriate label and amount necessary to meet store needs. The factory seal is at the top of the bag and the seam is on the back. Price bags and code with production date to insure proper rotation of product during restocking.
2. Turn on heat sealer.
3. Gather enough 40049 - Bear Claws to meet production needs.
4. With gloved hands place Bear Claw into prepared CPC bags.
5. Seal end with heat sealer and display.

Required Label: 4083L

INGREDIENTS: roasted cashews (cashews, partially hydrogenated vegetable oil (cottonseed, soybean), salt), milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), corn syrup, water, sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), salt. CONTAINS CASHEW, MILK, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4084) PKG SNAPADAMIAS 4.5 oz

Instructions

SNAPADAMIAS

These products are most easily made on a sheet pan. Using the correct amount of caramel, it will “pick up” the correct amount of nuts. Chocolate can be added to the caramel directly on the sheet pan or it can be done individually. By using 4" cookie cutter rings, each finished product will be a consistent size and weight. You can purchase the 4" cookie cutters locally or from (www.sugarcraft.com ROUND 4" metal
#3360/1507 70¢/ea.)

1. Put a pan liner on a full sheet pan and arrange 15 cookie cutter rings on the pan. Lightly spray the inside of each ring with pan spray so the caramel won't stick.

2. Put the pan on a scale and tare it to zero. Fill each ring with 2 ounces of roasted macadamias. To make it easier to keep track of the amount you put in each ring, after filling each ring you can push the tare button on the scale to bring it back to zero. Then you can fill the next ring with the proper amount and tare it back to zero. Continue this process through the whole batch until completed.

3. After cooking a batch of caramel, use a dropping funnel and put 2 ounces of the liquid caramel on the nuts by going in a circular motion from the outside edge and move inward so the nuts are covered and they will stick to the caramel. After filling each ring you can push the tare button on the scale to bring it back to zero. Then you can fill the next ring with the proper amount and tare it back to zero. Set aside to cool before adding the chocolate.

4. Remove the rings from each unit. Place sheet pan with nuts and caramel on scale and tare it to zero. Using the funnel put 1 ounce of tempered chocolate in the center of each unit and lightly tap on the tray to spread out the chocolate. Be sure to leave some caramel showing on the edge. After filling each ring you can push the tare button on the scale to bring it back to zero. Then you can fill the next ring with the proper amount and tare it back to zero. After putting chocolate on all the units, set in a cool place to harden the chocolate.

5. Put a label on the back of a 5" x 6.5" cello bag. Some nuts may fall off so check each one to make sure they are at least 4 ½ ounces. Insert the candy into the bag so the label is on the bottom and heat seal the end of the bag.

Required Label: 4084L

INGREDIENTS: macadamia nuts (roasted in peanut oil, salt), milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin-emulsifier, vanillin-artificial flavor), corn syrup, water, sugar, milk, cream (cream, soy lecithin, tocopherols), butter, vegetable oil (partially hydrogenated soybean, cottonseed), salt, vanillin - artificial flavor.

(4087) SPRINKLED WHT OREO 1oz

Instructions

DIPPED SPRINKLED OREOS

1. With gloved hands, open package and count out enough Oreos needed to meet par. Check for any imperfection and discard damaged Oreos. To decrease amount of crumbs in Hilliard, brush off each Oreo front and back with your fingertips.
2. Drop Oreo into tempered chocolate. Using the four-prong dipping fork flip Oreo over in chocolate being sure to coat both sides of cookie with chocolate. Once Oreo is completely coated remove Oreo from chocolate using dipping fork. Gently shake off excess. Draw end bottom of cookie across side of Hilliard to remove any drips and place on parchment paper lined sheet pan. When setting cookie down, let cookie slide off end of fork, pulling away quickly as to not leave tails from fork tines.
3. Once coating is dull but still wet lightly sprinkle non-pareils onto Oreo top and set aside to dry.

INGREDIENTS: white chocolate (sugar, cocoa butter, milk, vanillin - an artificial flavor), Oreo cookie (sugar, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), partially hydrogenated soybean oil, cocoa (processed with alkali), high fructose corn syrup, whey, cornstarch, baking soda, salt, soy lecithin (emulsifier), vanillin - artificial flavor, chocolate), non-pareils (sugar, corn starch, FD&C artificial colors [red 40, red 3, yellow 5, blue 1, yellow 6], caranauba wax). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4088) CARAMEL CHEWS 1OZ

Instructions

Caramel Chews

1. For this activity you will need gloves, a scale, 5x5 cello sheets as noted in the recipe, a block scraper and a tray of cooled caramel. This activity is most efficiently carried out by two people one to cut and place the chew and the other to grab and wrap the chew.

2. Place six 5x5 cello sheets on scale, person one with gloved hands will cut chews and place on each sheet to the weight of one ounce.

3. To cut chews and avoid both damage to the tray and scraping metal shavings use only a block scraper for cutting. Push block scraper directly down into caramel. Once you hit the tray wiggle block scraper back and forth, pick up scraper move to end of cut and repeat process until you have a strip of caramel.

4. Person one will now cut caramel into smaller one ounce piece and shape into barrel. Once finished placing the chew onto the cello sheet.

5. Person two with no gloves on picks up the caramel with the sheet wrapping it around the caramel and twisting both ends and replaces the sheets as necessary onto the scale.

INGREDIENTS: corn syrup solids, water, granulated sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin - an artificial flavor. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4089) WHT STRIPED MK OREO 1oz

Instructions

DIPPED STRIPED OREOS

1. With gloved hands, open package and count out enough Oreos needed to meet par. Check for any imperfection and discard damaged Oreos. To decrease amount of crumbs in Hilliard, brush off each Oreo front and back with your fingertips.
2. Drop Oreo into tempered chocolate. Using the four-prong dipping fork flip Oreo over in chocolate being sure to coat both sides of cookie with chocolate. Once Oreo is completely coated remove Oreo from chocolate using dipping fork. Gently shake off excess. Draw end bottom of cookie across side of Hilliard to remove any drips and place on parchment paper lined sheet pan. When setting cookie down, let cookie slide off end of fork, pulling away quickly as to not leave tails from fork tines.
3. Once coating is dull but still wet stripe Oreo as noted in picture using the pastry bag technique. Set aside to dry.

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin-emulsifier, vanillin-artificial flavor), chocolate sandwich cookies (sugar, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), partially hydrogenated soybean oil, cocoa (processed with alkali), high fructose corn syrup, whey, cornstarch, baking soda, salt, soy lecithin (emulsifier), vanillin - artificial flavor, chocolate), white chocolate (sugar, cocoa butter, milk, vanillin-an artificial flavor). COTNAINS MILK, SOY, WHEAT. ALLERGY INFORMATION: Products have been manufactured on shared equipment that processes peanuts, tree nuts, milk, wheat, soybean, and egg products.

(4090) MK STRIPED MK PRETZEL TWIST 1 oz

Instructions

PRETZEL TWISTS

1. Using a four-pronged fork completely coat the pretzels and place them on a sheet pan liner.

2. Stripe diagonally before the coating hardens.

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), pretzel (unbleached wheat flour, water, canola oil, salt, malt, yeast, soda). CONTAINS MILK, SOY, WHEAT

(4091) DK STRIPED DK PRETZEL TWIST 1 oz

Instructions

PRETZEL TWISTS

• Single coated pretzel twists

1. Using a four-pronged fork completely coat the pretzels and place them on a sheet pan liner.
2. Stripe diagonally with a small bottle before the coating hardens.

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), pretzel (unbleached wheat flour, water, canola oil, salt, malt, yeast, soda). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4093) WHT STRIPED DK OREO 1oz

Instructions

DIPPED STRIPED OREOS

1. With gloved hands, open package and count out enough Oreos needed to meet par. Check for any imperfection and discard damaged Oreos. To decrease amount of crumbs in Hilliard, brush off each Oreo front and back with your fingertips.
2. Drop Oreo into tempered chocolate. Using the four-prong dipping fork flip Oreo over in chocolate being sure to coat both sides of cookie with chocolate. Once Oreo is completely coated remove Oreo from chocolate using dipping fork. Gently shake off excess. Draw end bottom of cookie across side of Hilliard to remove any drips and place on parchment paper lined sheet pan. When setting cookie down, let cookie slide off end of fork, pulling away quickly as to not leave tails from fork tines.
3. Once coating is dull but still wet stripe Oreo as noted in picture using the pastry bag technique. Set aside to dry.

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), Oreo cookie (sugar, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), partially hydrogenated soybean oil, cocoa (processed with alkali), high fructose corn syrup, whey, cornstarch, baking soda, salt, soy lecithin (emulsifier), vanillin - artificial flavor, chocolate), white chocolate (sugar, cocoa butter, milk, vanillin - an artificial flavor). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4095) MK STRIPED PEANUT CHOC KRISPIE2.25 OZ

Instructions

DIPPED STRIPED KRISPIES
1. With gloved hands remove sheet of krispies from foil wrap. Place template in the center of the sheet then score the edges of the krispie sheet using the 30 individual squares guide (black print)(square size proximately 2X2 ½ inches).

2. Remove template and store for future use.

3. Using a straight edge and cutting tool (pizza wheel suggested) cut from scored marks across sheet of krispies. This should result in 30 individual krispie squares.

4. Count out Popsicle sticks checking for any imperfection and discard damaged sticks. To secure stick in krispie squares dip tip of stick in the same chocolate you will be coating the krispie in and insert dipped end of stick into center of thinner end of rectangular krispie. Stick should go through Krispie until you can just lightly feel stick on opposite end, set aside to dry. If krispie is not staying on stick during dipping consider placing them in the freeze for 10 minutes to firm up.

5. Once stick is secure in krispie dip krispie into tempered chocolate. Gently shake off excess. Draw end opposite stick across side of Hilliard to remove any drips.

6. Once coating is dull but still wet stripe krispie diagonally on two large sides using the pastry bag technique. Stand on end with stick pointing up to dry.

INGREDIENTS: peanut chocolate (sugar, partially hydrogenated palm kernel oil, peanuts, peanut flour, lactose, sweet dairy whey, milk fat, nonfat milk, sodium caseinate, buttermilk, hydrogenated palm oil, soy lecithin - an emulsifier, salt, artificial vanilla flavors), Rice Krispie Treats (toasted rice cereal [rice, sugar, salt, high fructose corn syrup, malt flavoring, niacinimide, reduced iron, riboflavin, folic acid], marshmallow [corn syrup, sugar, gelatin, artificial flavor], fructose, margarine [partially hydrogenated soybean oil, water, natural and artificial butter flavor, diacetyl tartaric acid esters or mono and diglycerides, acetylated monoglycerides, vitamin A palmitate, BHT to preserve quality, vitamin D], corn syrup solids, dextrose, glycerin, salt, niacinimide, pyridoxine hydrochloride (vitamin B6), thiamin hydrochloride (vitamin B1), milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin, vanillin - an artificial flavor). CONTAINS MILK, PEANUT, SOY, WHEAT. FACILITY PROCESSES TREE NUTS.

(4097) DK STRIPED PEANUT CHOC KRISPIE 2.25oz

Instructions

DIPPED STRIPED KRISPIES
1. With gloved hands remove sheet of krispies from foil wrap. Place template in the center of the sheet then score the edges of the krispie sheet using the 30 individual squares guide (black print)(square size proximately 2X2 ½ inches).

2. Remove template and store for future use.

3. Using a straight edge and cutting tool (pizza wheel suggested) cut from scored marks across sheet of krispies. This should result in 30 individual krispie squares.

4. Count out Popsicle sticks checking for any imperfection and discard damaged sticks. To secure stick in krispie squares dip tip of stick in the same chocolate you will be coating the krispie in and insert dipped end of stick into center of thinner end of rectangular krispie. Stick should go through Krispie until you can just lightly feel stick on opposite end, set aside to dry. If krispie is not staying on stick during dipping consider placing them in the freeze for 10 minutes to firm up.

5. Once stick is secure in krispie dip krispie into tempered chocolate. Gently shake off excess. Draw end opposite stick across side of Hilliard to remove any drips.

6. Once coating is dull but still wet stripe krispie diagonally on two large sides using the pastry bag technique. Stand on end with stick pointing up to dry.

INGREDIENTS: Rice Krispie Treats (toasted rice cereal [rice, sugar, salt, high fructose corn syrup, malt flavoring, niacinimide, reduced iron, riboflavin, folic acid], marshmallow [corn syrup, sugar, gelatin, artificial flavor], fructose, margarine [partially hydrogenated soybean oil, water, natural and artificial butter flavor, diacetyl tartaric acid esters or mono and diglycerides, acetylated monoglycerides, vitamin A palmitate, BHT to preserve quality, vitamin D], corn syrup solids, dextrose, glycerin, salt, niacinimide, pyridoxine hydrochloride (vitamin B6), thiamin hydrochloride (vitamin B1), peanut chocolate (sugar, partially hydrogenated palm kernel oil, peanuts, peanut flour, lactose, sweet dairy whey, milk fat, nonfat milk, sodium caseinate, buttermilk, hydrogenated palm oil, soy lecithin, salt, artificial vanilla flavors), semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin, vanillin, natural flavors). CONTAINS MILK, PEANUT, SOY, WHEAT. FACILITY PROCESSES TREE NUTS.

(4098) PECAN STREAKERS

Instructions

1. COVER THE BOTTOM OF A FULL SHEET PAN WITH 3 1/2 LBS. OF RAW PECAN PIECES.

2. ADD DROPS OF CARAMEL THE SIZE OF 1 1/2" CIRCLES ON TOP OF THE PECAN PIECES USING A DROPPING FUNNEL.

3. SPRINKLE PECANS ON TOP OF THE CARAMEL TO KEEP THEM FROM STICKING TOGETHER IN A WINDOW BOX.

4. AFTER COOLING REMOVE THE STREAKERS FROM THE PAN. USE THE PECAN PIECES LEFT ON THE PAN FOR OTHER ITEMS.

(4099) SPRINKLED MK OREO TOPPER 1oz

Instructions

DIPPED SPRINKLED OREOS

1. With gloved hands, open package and count out enough Oreos needed to meet par. Check for any imperfection and discard damaged Oreos. To decrease amount of crumbs in Hilliard, brush off each Oreo front and back with your fingertips.
2. Drop Oreo into tempered chocolate. Using the four-prong dipping fork flip Oreo over in chocolate being sure to coat both sides of cookie with chocolate. Once Oreo is completely coated remove Oreo from chocolate using dipping fork. Gently shake off excess. Draw end bottom of cookie across side of Hilliard to remove any drips and place on parchment paper lined sheet pan. When setting cookie down, let cookie slide of end of fork, pulling away quickly as to not leave tails from fork tines.
3. Once coating is dull but still wet lightly sprinkle non-pareils onto Oreo top and set aside to dry.


TOPPERS (KENCRAFT 800-377-4368)

INGREDIENTS: Oreo (sugar, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), partially hydrogenated soybean oil, cocoa (processed with alkali), high fructose corn syrup, whey, cornstarch, baking soda, salt, soy lecithin (emulsifier), vanillin - artificial flavor, chocolate), milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), non-pareils (sugar, corn starch, FD&C artificial colors (red 40, red 3, yellow 5, blue 1, yellow 6), caranauba wax), toppers (sugar, cornstarch, dextrose, egg whites, salt, artificial flavors, artificial colors (red 3, red 40, blue 1, blue 2, yellow 5, yellow 6)). CONTAINS MILK, SOY, EGG, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4103) PARTY CUPS WHT CHOC TOPPER .25 OZ

Instructions

Party Cups

1. Using stripe bottle, fill cup to the top using Creama, Burgundy or White (Milk and Dark compound is not used for party cups).

2. Attach toppers as needed before chocolate starts to harden.

3. As an alternate, let chocolate harden and attach toppers as needed, using a dab of coating from the stripe bottle.

toppers (KENCRAFT 800-377-4368)

INGREDIENTS: white chocolate (sugar, cocoa butter, milk, vanillin - an artificial flavor), decoration (sugar, cornstarch, dextrose, egg whites, salt, artificial flavors, artificial colors (red 3, red 40, blue 1, blue 2, yellow 5, yellow 6)). CONTAINS EGG, MILK. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4104) PARTY CUPS MK CHOC TOPPER .25 OZ

Instructions

Party Cups

1. Using stripe bottle, fill cup to the top using Creama, Burgundy or White (Milk and Dark compound is not used for party cups).

2. Attach toppers as needed before chocolate starts to harden.

3. As an alternate, let chocolate harden and attach toppers as needed, using a dab of coating from the stripe bottle.

Toppers (KENCRAFT 800-377-4836)

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), decoration (sugar, cornstarch, dextrose, egg whites, salt, artificial flavors, artificial colors (red 3, red 40, blue 1, blue 2, yellow 5, yellow 6)). CONTAINS EGG, MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4105) PARTY CUPS DK CHOC TOPPER .25 OZ

Instructions

Party Cups

1. Using stripe bottle, fill cup to the top using Creama, Burgundy or White (Milk and Dark compound is not used for party cups).

2. Attach toppers as needed before chocolate starts to harden.

3. As an alternate, let chocolate harden and attach toppers as needed, using a dab of coating from the stripe bottle.

Toppers (KENCRAFT 800-377-4368)

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), topper (sugar, cornstarch, dextrose, egg whites, salt, artificial flavors, artificial colors (red 3, red 40, blue 1, blue 2, yellow 5, yellow 6)). CONTAINS EGG, MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4107) SPRINKLED DK OREO TOPPER 1OZ

Instructions

DIPPED SPRINKLED OREOS

1. With gloved hands, open package and count out enough Oreos needed to meet par. Check for any imperfection and discard damaged Oreos. To decrease amount of crumbs in Hilliard, brush off each Oreo front and back with your fingertips.
2. Drop Oreo into tempered chocolate. Using the four-prong dipping fork flip Oreo over in chocolate being sure to coat both sides of cookie with chocolate. Once Oreo is completely coated remove Oreo from chocolate using dipping fork. Gently shake off excess. Draw end bottom of cookie across side of Hilliard to remove any drips and place on parchment paper lined sheet pan. When setting cookie down, let cookie slide of end of fork, pulling away quickly as to not leave tails from fork tines.
3. Once coating is dull but still wet lightly sprinkle non-pareils onto Oreo top and set aside to dry.


TOPPERS (KENCRAFT 800-377-4368)

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), Oreo (sugar, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), partially hydrogenated soybean oil, cocoa (processed with alkali), high fructose corn syrup, whey, cornstarch, baking soda, salt, soy lecithin, vanillin, chocolate), non-pareils (sugar, corn starch, FD&C artificial colors (red 40, red 3, yellow 5, blue 1, yellow 6), caranauba wax), Toppers (sugar, cornstarch, destrose, egg whites, salt, artificial flavors, artificial colors (red 3, red 40, blue 1, blue 2, yellow 5, yellow 6)). CONTAINS EGG, MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4108) SPRINKLED WHT OREO TOPPR 1OZ

Instructions

DIPPED SPRINKLED OREOS

1. With gloved hands, open package and count out enough Oreos needed to meet par. Check for any imperfection and discard damaged Oreos. To decrease amount of crumbs in Hilliard, brush off each Oreo front and back with your fingertips.
2. Drop Oreo into tempered chocolate. Using the four-prong dipping fork flip Oreo over in chocolate being sure to coat both sides of cookie with chocolate. Once Oreo is completely coated remove Oreo from chocolate using dipping fork. Gently shake off excess. Draw end bottom of cookie across side of Hilliard to remove any drips and place on parchment paper lined sheet pan. When setting cookie down, let cookie slide of end of fork, pulling away quickly as to not leave tails from fork tines.
3. Once coating is dull but still wet lightly sprinkle non-pareils onto Oreo top and set aside to dry.


TOPPERS (KENCRAFT 800-377-4368)

INGREDIENTS: Oreo (sugar, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), partially hydrogenated soybean oil, cocoa (processed with alkali), high fructose corn syrup, whey, cornstarch, baking soda, salt, soy lecithin (emulsifier), vanillin - artificial flavor, chocolate), white chocolate (sugar, cocoa butter, milk, vanillin), non-pareils (sugar, corn starch, FD&C artificial colors (red 40, red 3, yellow 5, blue 1, yellow 6), caranauba wax)., Toppers (sugar, cornstarch, dextrose, egg whites, salt, artificial flavors, artificial colors (red 3, red 40, blue 1, blue 2, yellow 5, yellow 6)) CONTAINS MILK, EGG, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4114) WHITE STRIPED MILK CHOCOLATE S'MORE 1.5 oz

Instructions

S’MORES

1. Using half of a graham cracker put a ¼ of an ounce of marshmallow topping on the cracker and spread around without running it off the edges.

2. Using the dipping fork, completely coat the graham cracker with marshmallow in crema milk chocolate.

3. Gently tap covered S’more to remove excess coating.

4. Set on sheet pan liner.

5. Stripe diagonally with white coating using a pastry bag.

6. Let cool and harden.

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), marshmallow fluff (corn syrup, sugar, dextrose, modified corn starch, water, gelatin, tetrasodium pyrophosphate, artificial flavor, artificial color blue 1), white chocolate (sugar, cocoa butter, milk, vanillin - an artificial flavor), graham crackers (enriched flour [wheat flour, niacin, reduced iron, thiamin mononitrite (vitamin B1), riboflavin (vitamin B2), folic acid], sugar, graham flour, partially hyrdogenated soybean and cottonseed oil with TBHQ for freshness, molasses, corn syrup, contains 2% or less of leavening [baking soda, sodium acid pyrophosphate, monocalcium phosphate], calcium carbonate, salt, soy lecithin - an emulsifier, artificial flavor. CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4116) PKGWHT & DK STRIPED MK TWINKIE3.5OZ

Instructions

CHOCOLATE DIPPED TWINKIE

1. Using a spatula, spread milk coating over bottom of Twinkie, place upside down and let harden on sheet pan liner.

2. Using the dipping fork, completely coat remaining Twinkie in milk coating. For ease you may turn the bowl off to get the Twinkie completely coated.

3. Gently tap covered Twinkie to remove excess coating.

4. Set on sheet pan liner by using a sucker stick to help slide the Twinkie off the fork.

5. Stripe diagonally with dark and white using a striping bottle.

6. Let harden.

Required Label: 4116L

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), Twinkie [Enriched Bleached Wheat Flour [Flour, Reduced Iron, B Vitamins (Niacin, Thiamine Mononitrate (B1)Riboflavin (B2)Folic Acid)Sugar, Water, Corn Syrup, High Fructose Corn Syrup, Partially Hydrogenated Vegetable and/or Animal Shortening (contains One or More of: Soybean, Cottonseed or Canola Oil, Beef Fat), Whole Eggs, Dextrose. Contains 2% or Less of: Modified Corn Starch, Glucose, Leavenings (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate)Sweet Dairy Whey, Soy Protein Isolate, Calcium and Sodium Caseinate, Salt, Mono and Diglycerides, Polysorbate 60, Soy Lecithin, Cornstarch, Corn Flour, Corn Dextrin, Cellulose Gum, Sodium Stearyl Lactylate, Natural and Artificial Flavors, Sorbic Acid (to Retain Freshness)FD&C Yellow 5, Red 40.], white chocolate (sugar, cocoa butter, milk, vanillin), semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin, vanillin, natural flavors). CONTAINS EGG, MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4123) 100CT APPLE PIE CARAMEL APPLE 12oz

Instructions

1. Gather together enough completely cooled Caramel Apples to meet the desired production level of this activity.
2. Gather and set aside a container of cinnamon sugar. Cinnamon sugar apllication works best if you use a shaker.
3. Prepare a sheet pan with a pan liner.
4. Temper chocolate, once chocolate is tempered and if using mini temp Hilliard be sure Hilliard is very full.
5. Holding on tightly to apple stick and with gloved hands, dunk apple up to stick and gently shake off excess chocolate.
6. While chocolate is still tacky shake on cinnamon sugar mix all over sides and toward top, leaving a little chocolate showing at stick.
7. Set aside to harden.

INGREDIENTS: Apples, white chocolate (sugar, cocoa butter, milk, vanillin - an artificial flavor), sugar, corn syrup solids, water, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), partially hydrogenated vegetable oil (cottonseed, soybean), cinnamon, salt. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4126) WAFFLE BOWL - SINGLE 6oz

Instructions

INGREDIENTS: ice cream mix (milk, cream, sugar, corn syrup, skim milk powder, whey powder, stabilizer [guar gum, mono & diglycerides, xanthan gum, polysorbate 80, carrageenan]), vanilla base (sugar, high fructose corn sweetner, condensed milk, cream, butter, citric acid, potassium sorbate), waffle cone (enriched wheat flour [flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], sugar, partially hydrogenated vegetable oil [soybean and/or cottonseed oil], dry whole egg, dextrose, salt, artificial flavor, corn starch, wheat starch), water, vanilla (natural vanilla flavors, vanillin, caramel color).

(4127) WAFFLE BOWL - DOUBLE 10oz

Instructions

INGREDIENTS: ice cream mix (milk, cream, sugar, corn syrup, skim milk powder, whey powder, stabilizer [guar gum, mono & diglycerides, xanthan gum, polysorbate 80, carrageenan]), vanilla base (sugar, high fructose corn sweetner, condensed milk, cream, butter, citric acid, potassium sorbate), waffle cone (enriched wheat flour [flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], sugar, partially hydrogenated vegetable oil [soybean and/or cottonseed oil], dry whole egg, dextrose, salt, artificial flavor, corn starch, wheat starch), water, vanilla (natural vanilla flavors, vanillin, caramel color).

(4128) WAFFLE CONE MILK CHOC - SINGLE6oz

Instructions

1. Prepare waffle cone mix according to the directions on the bag. Mix with a wire whip until all waffle cone batter is dissolved and there are no lumps.
2. Using a pancake dispenser, dispense enough batter so that the batter flows to the edge of the baker but does not run out from between the baker heads.
3. Close the lid of the baker.
4. Dispense batter on to the second waffle cone baker and close the lid. In about 45 seconds the first cone will be baked. Open the lid, remove the baked waffle from the baker and place it on the counter top.
5. Fill the first waffle baker with batter and close the lid.

For a Waffle Cone:

1. Fold about ¼ of the baked cone over on top of itself and place your finger squarely in the center of the flat line formed when the cone is folded over.
2. Pinch the edge where your finger is very tightly and roll around that point, making a small cone.
3. Open the top of the cone to about 3 inches.
4. Set the cone with the joined side down on a tray to cool.
5. Repeat the process for up to five waffle cone bakers at once. Be sure to always refill the waffle cone baker before rolling the cone.

Take a cooled waffle cone and dip into milk chocolate gently shake off excess chocolate. Add sprinkles or pecans immediately and place on a pan lined with parchment paper to cool before serving.

INGREDIENTS: ice cream mix (milk, cream, sugar, corn syrup, skim milk powder, whey powder, stabilizer [guar gum, mono & diglycerides, xanthan gum, polysorbate 80, carrageenan]), milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin-emulsifier, vanillin-artificial flavor), vanilla base (sugar, high fructose corn sweetner, condensed milk, cream, butter, citric acid, potassium sorbate), waffle cone (enriched wheat flour [flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], sugar, partially hydrogenated vegetable oil [soybean and/or cottonseed oil], dry whole egg, dextrose, salt, artificial flavor, corn starch, wheat starch), water, vanilla (natural vanilla flavors, vanillin, caramel color).

(4129) WAFFLE CONE MILK CHOC - DOUBLE10oz

Instructions

1. Prepare waffle cone mix according to the directions on the bag. Mix with a wire whip until all waffle cone batter is dissolved and there are no lumps.
2. Using a pancake dispenser, dispense enough batter so that the batter flows to the edge of the baker but does not run out from between the baker heads.
3. Close the lid of the baker.
4. Dispense batter on to the second waffle cone baker and close the lid. In about 45 seconds the first cone will be baked. Open the lid, remove the baked waffle from the baker and place it on the counter top.
5. Fill the first waffle baker with batter and close the lid.

For a Waffle Cone:

1. Fold about ¼ of the baked cone over on top of itself and place your finger squarely in the center of the flat line formed when the cone is folded over.
2. Pinch the edge where your finger is very tightly and roll around that point, making a small cone.
3. Open the top of the cone to about 3 inches.
4. Set the cone with the joined side down on a tray to cool.
5. Repeat the process for up to five waffle cone bakers at once. Be sure to always refill the waffle cone baker before rolling the cone.

Take a cooled waffle cone and dip into milk chocolate and gently shake off excess chocolate. Add sprinkles or pecans immediately and place on a pan lined with parchment paper to cool before serving.

INGREDIENTS: ice cream mix (milk, cream, sugar, corn syrup, skim milk powder, whey powder, stabilizer [guar gum, mono & diglycerides, xanthan gum, polysorbate 80, carrageenan]), vanilla base (sugar, high fructose corn sweetner, condensed milk, cream, butter, citric acid, potassium sorbate), milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin-emulsifier, vanillin-artificial flavor), waffle cone (enriched wheat flour [flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], sugar, partially hydrogenated vegetable oil [soybean and/or cottonseed oil], dry whole egg, dextrose, salt, artificial flavor, corn starch, wheat starch), water, vanilla (natural vanilla flavors, vanillin, caramel color).

(4130) WAFFLE CONE MILK CHOCOLATE & SPRINKLES - SINGLE 6oz

Instructions

1. Prepare waffle cone mix according to the directions on the bag. Mix with a wire whip until all waffle cone batter is dissolved and there are no lumps.
2. Using a pancake dispenser, dispense enough batter so that the batter flows to the edge of the baker but does not run out from between the baker heads.
3. Close the lid of the baker.
4. Dispense batter on to the second waffle cone baker and close the lid. In about 45 seconds the first cone will be baked. Open the lid, remove the baked waffle from the baker and place it on the counter top.
5. Fill the first waffle baker with batter and close the lid.

For a Waffle Cone:

1. Fold about ¼ of the baked cone over on top of itself and place your finger squarely in the center of the flat line formed when the cone is folded over.
2. Pinch the edge where your finger is very tightly and roll around that point, making a small cone.
3. Open the top of the cone to about 3 inches.
4. Set the cone with the joined side down on a tray to cool.
5. Repeat the process for up to five waffle cone bakers at once. Be sure to always refill the waffle cone baker before rolling the cone.

Take a cooled waffle cone and dip into milk chocolate and gently shake off excess chocolate. Add sprinkles or pecans immediately and place on a pan lined with parchment paper to cool before serving.

INGREDIENTS: ice cream mix (milk, cream, sugar, corn syrup, skim milk powder, whey powder, stabilizer [guar gum, mono & diglycerides, xanthan gum, polysorbate 80, carrageenan]), milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin-emulsifier, vanillin-artificial flavor), vanilla base (sugar, high fructose corn sweetner, condensed milk, cream, butter, citric acid, potassium sorbate), waffle cone (enriched wheat flour [flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], sugar, partially hydrogenated vegetable oil [soybean and/or cottonseed oil], dry whole egg, dextrose, salt, artificial flavor, corn starch, wheat starch), water, non pareils (sugar, corn starch, artificial colors [red 40, red 3, yellow 5, yellow 6, blue 1], carnauba wax), vanilla (natural vanilla flavors, vanillin, caramel color).

(4131) WAFFLE CONE MILK CHOCOLATE & SPRINKLES - DOUBLE 10oz

Instructions

1. Prepare waffle cone mix according to the directions on the bag. Mix with a wire whip until all waffle cone batter is dissolved and there are no lumps.
2. Using a pancake dispenser, dispense enough batter so that the batter flows to the edge of the baker but does not run out from between the baker heads.
3. Close the lid of the baker.
4. Dispense batter on to the second waffle cone baker and close the lid. In about 45 seconds the first cone will be baked. Open the lid, remove the baked waffle from the baker and place it on the counter top.
5. Fill the first waffle baker with batter and close the lid.

For a Waffle Cone:

1. Fold about ¼ of the baked cone over on top of itself and place your finger squarely in the center of the flat line formed when the cone is folded over.
2. Pinch the edge where your finger is very tightly and roll around that point, making a small cone.
3. Open the top of the cone to about 3 inches.
4. Set the cone with the joined side down on a tray to cool.
5. Repeat the process for up to five waffle cone bakers at once. Be sure to always refill the waffle cone baker before rolling the cone.

Take a cooled waffle cone and dip into milk chocolate and gently shake off excess chocolate. Add sprinkles or pecans immediately and place on a pan lined with parchment paper to cool before serving.

INGREDIENTS: ice cream mix (milk, cream, sugar, corn syrup, skim milk powder, whey powder, stabilizer [guar gum, mono & diglycerides, xanthan gum, polysorbate 80, carrageenan]), vanilla base (sugar, high fructose corn sweetner, condensed milk, cream, butter, citric acid, potassium sorbate), milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin-emulsifier, vanillin-artificial flavor), waffle cone (enriched wheat flour [flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], sugar, partially hydrogenated vegetable oil [soybean and/or cottonseed oil], dry whole egg, dextrose, salt, artificial flavor, corn starch, wheat starch), water, non pareils (sugar, corn starch, artificial colors [red 40, red 3, yellow 5, yellow 6, blue 1], carnauba wax), vanilla (natural vanilla flavors, vanillin, caramel color).

(4132) WAFFLE CONE MILK CHOCOLATE & PECANS - SINGLE 6oz

Instructions

1. Prepare waffle cone mix according to the directions on the bag. Mix with a wire whip until all waffle cone batter is dissolved and there are no lumps.
2. Using a pancake dispenser, dispense enough batter so that the batter flows to the edge of the baker but does not run out from between the baker heads.
3. Close the lid of the baker.
4. Dispense batter on to the second waffle cone baker and close the lid. In about 45 seconds the first cone will be baked. Open the lid, remove the baked waffle from the baker and place it on the counter top.
5. Fill the first waffle baker with batter and close the lid.

For a Waffle Cone:

1. Fold about ¼ of the baked cone over on top of itself and place your finger squarely in the center of the flat line formed when the cone is folded over.
2. Pinch the edge where your finger is very tightly and roll around that point, making a small cone.
3. Open the top of the cone to about 3 inches.
4. Set the cone with the joined side down on a tray to cool.
5. Repeat the process for up to five waffle cone bakers at once. Be sure to always refill the waffle cone baker before rolling the cone.

Take a cooled waffle cone and dip into milk chocolate and gently shake off excess chocolate. Add sprinkles or pecans immediately and place on a pan lined with parchment paper to cool before serving.

INGREDIENTS: ice cream mix (milk, cream, sugar, corn syrup, skim milk powder, whey powder, stabilizer [guar gum, mono & diglycerides, xanthan gum, polysorbate 80, carrageenan]), milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin-emulsifier, vanillin-artificial flavor), vanilla base (sugar, high fructose corn sweetner, condensed milk, cream, butter, citric acid, potassium sorbate), waffle cone (enriched wheat flour [flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], sugar, partially hydrogenated vegetable oil [soybean and/or cottonseed oil], dry whole egg, dextrose, salt, artificial flavor, corn starch, wheat starch), pecans, water, vanilla (natural vanilla flavors, vanillin, caramel color).

(4133) WAFFLE CONE MILK CHOCOLATE & PECANS - DOUBLE 10oz

Instructions

1. Prepare waffle cone mix according to the directions on the bag. Mix with a wire whip until all waffle cone batter is dissolved and there are no lumps.
2. Using a pancake dispenser, dispense enough batter so that the batter flows to the edge of the baker but does not run out from between the baker heads.
3. Close the lid of the baker.
4. Dispense batter on to the second waffle cone baker and close the lid. In about 45 seconds the first cone will be baked. Open the lid, remove the baked waffle from the baker and place it on the counter top.
5. Fill the first waffle baker with batter and close the lid.

For a Waffle Cone:

1. Fold about ¼ of the baked cone over on top of itself and place your finger squarely in the center of the flat line formed when the cone is folded over.
2. Pinch the edge where your finger is very tightly and roll around that point, making a small cone.
3. Open the top of the cone to about 3 inches.
4. Set the cone with the joined side down on a tray to cool.
5. Repeat the process for up to five waffle cone bakers at once. Be sure to always refill the waffle cone baker before rolling the cone.

Take a cooled waffle cone and dip into milk chocolate and gently shake off excess chocolate. Add sprinkles or pecans immediately and place on a pan lined with parchment paper to cool before serving.

INGREDIENTS: ice cream mix (milk, cream, sugar, corn syrup, skim milk powder, whey powder, stabilizer [guar gum, mono & diglycerides, xanthan gum, polysorbate 80, carrageenan]), vanilla base (sugar, high fructose corn sweetner, condensed milk, cream, butter, citric acid, potassium sorbate), milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin-emulsifier, vanillin-artificial flavor), waffle cone (enriched wheat flour [flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], sugar, partially hydrogenated vegetable oil [soybean and/or cottonseed oil], dry whole egg, dextrose, salt, artificial flavor, corn starch, wheat starch), pecans, water, vanilla (natural vanilla flavors, vanillin, caramel color).

(4135) BOSTON COOLER FLOAT 16 fl oz

Instructions

1. Fill Kilwin's cup ½ full with COLD ginger ale.

2. Add ice cream - be sure to "hang" one scoop over the lip of cup.

3. Top off with ginger ale.

4. Serve with Kilwin's straw and soda spoon.

INGREDIENTS: ginger ale (Water, High Fructose Corn Syrup and 2% or Less of each of the Following, Concentrated Juices (Pineapple, Orange, Passionfruit, Apple), Purees (Apricot, Papaya, Guava), Citric Acid, Natural Flavor and Artificial Flavor, Pectin, Acacia Gum, Gum Ghatti, Glycerol Ester of Wood Rosin, Sodium Hexametaphosphate, Red 40, Blue 1, Sodium Benzoate and Potassium Sorbate (Preservatives) and Ascorbic Acid (Vitamin C)), Old Fashioned Vanilla [milk, cream, sugar, corn syrup, vanilla base (sugar, high fructose corn syrup, condensed milk, cream, butter, citric acid, potassium sorbate), skim milk, whey powder, vanilla (natural vanilla flavors, vanillin - an artificial flavor, caramel color), stabilizer (mono & diglycerides, cellulose gum, polysorbate 80, carrageenan, guar gum)]. CONTAINS MILK. MADE IN A PLANT THAT USES PEANUTS, PEANUT OIL AND TREE NUTS IN OTHER FLAVORS.

(4136) BLACK COW FLOAT 16 fl oz

Instructions

1. Fill Kilwin's cup ½ full with COLD root beer.

2. Add Chocolate ice cream - be sure to "hang" one scoop over the lip of cup.

3. Top off with root beer.

4. Serve with Kilwin's straw and soda spoon.

INGREDIENTS: root beer (Carbonated Water, High Fructose Corn Syrup and/or Sucrose, Caramel Color, Sodium Benzoate (To Protect Taste)Citric Acid, Caffeine, Artificial and Natural Flavors, Acacia), Chocolate ice cream (milk, sugar, corn syrup, cream, cocoa processed with alkali, skim milk, vanilla (natural vanilla flavors, vanillin - an artificial flavor, caramel color), red #40, yelow #5, whey powder, blue #1, stabilizer (mono & diglycerides, cellulose gum, polysorbate 80, carrageenan, guar gum). CONTAINS MILK. PROCESSED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS.

(4137) KID DISH ICE CREAM 3oz

Instructions

1. use a paper sundae dish and add 3 oz of ice cream.
2. serve with a spoon.

INGREDIENTS: ice cream mix (milk, cream, sugar, corn syrup, skim milk powder, whey powder, stabilizer [guar gum, mono & diglycerides, xanthan gum, polysorbate 80, carrageenan]), vanilla base (sugar, high fructose corn sweetner, condensed milk, cream, butter, citric acid, potassium sorbate), conquistador vanilla for ice cream (natural vanilla flavors, vanillin, caramel color).

(4138) KID SUGAR CONE ICE CREAM 3oz

Instructions

1. use a sugar cone and add 3 oz of ice cream.

INGREDIENTS: ice cream mix (milk, cream, sugar, corn syrup, skim milk powder, whey powder, stabilizer [guar gum, mono & diglycerides, xanthan gum, polysorbate 80, carrageenan]), vanilla base (sugar, high fructose corn sweetner, condensed milk, cream, butter, citric acid, potassium sorbate), sugar cone (enriched wheat flour [contains niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], brown sugar, vegerable oil shortening [partially hydrogenated soybean oil and or cottonseed oil], oat fiber and/or vegetable fiber, salt, caramel color, artificial flavor, soy lecithin-emulsifier), conquistador vanilla for ice cream (natural vanilla flavors, vanillin, caramel color).

(4139) WAFFLE BOWL 1oz

Instructions

1. Prepare waffle cone mix according to the directions on the bag. Mix with a wire whip until all waffle cone batter is dissolved and there are no lumps.

2. Using a pancake dispenser, dispense enough batter so that the batter flows to the edge of the baker but does not run out from between the baker heads.

3. Close the lid of the baker.

4. Dispense batter on to the second waffle cone baker and close the lid. In about 45 seconds the first waffle will be baked.

5. Open the lid, remove the baked waffle from the baker and place it on top of the bowl mold.

6. Fill the waffle baker with batter and close the lid.

7. Mold the bowl by pressing the waffle into the mold, using the plunger.

8. Continue the process with the other waffle bakers.

9. When bowls have cooled place in #1995 24oz plastic sundae dish for storage.

INGREDIENTS: waffle cone mix (enriched wheat flour [flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], sugar, partially hydrogenated vegetable oil [soybean and/or cottonseed oil], dry whole egg, dextrose, salt, artificial flavor, corn starch, wheat starch), water.

(4142) KID CONE 3oz SIZE

Instructions

KID CONE

1. use a cake cone and add 3 oz of ice cream.

(4143) WAFFLE CONE - SINGLE

Instructions

INGREDIENTS: Ice cream base (milk, cream, sugar, corn syrup, nonfat dry milk, guar gum, mono & diglycerides, cellulose gum, dextrose, carrageenan), Waffle Cone (enriched wheat flour [flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], sugar, partially hydrogenated vegetable oil [soybean and/or cottonseed oil], dry whole egg, dextrose, salt, artificial flavor, corn starch, wheat starch), water. CONTAINS EGG, MILK, SOY, WHEAT. ICE CREAM MAY CONTAIN ADDITIONAL ALLERGENS DEPENDING ON FLAVOR. PLEASE REFER TO ICE CREAM FLAVOR INGREDIENTS TO ASSESS.

(4144) WAFFLE CONE - DOUBLE

Instructions

INGREDIENTS: enriched wheat flour [flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], sugar, partially hydrogenated vegetable oil [soybean and/or cottonseed oil], dry whole egg, dextrose, salt, artificial flavor, corn starch, wheat starch, water. CONTAINS EGG, SOY, WHEAT. PLEASE REFER TO INGREDIENT INFORMATION FOR INDIVIDUAL FLAVORS FOR FURTHER INFORMATION.

(4145) CAKE CONE - SINGLE

Instructions

INGREDIENTS: Kilwin's cake cone [enriched wheat flour (contains niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), tapioca flour, sugar, vegetable oil shortening (partially hydrogenated soybean, canola and/or corn oil), sodium bicarbonate, ammonium bicarbonate, salt, natural flavor, annatto (natural color)]. CONTAINS SOY, WHEAT. PLEASE REFER TO INGREDIENT INFORMATION FOR INDIVIDUAL ICE CREAM FLAVORS FOR FURTHER INFORMATION.

(4146) CAKE CONE - DOUBLE

Instructions

INGREDIENTS: Kilwin's cake cone [enriched wheat flour (contains niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), tapioca flour, sugar, vegetable oil shortening (partially hydrogenated soybean, canola and/or corn oil), sodium bicarbonate, ammonium bicarbonate, salt, natural flavor, annatto (natural color)]. CONTAINS SOY, WHEAT. PLEASE REFER TO INGREDIENT INFORMATION FOR INDIVIDUAL ICE CREAM FLAVORS FOR FURTHER INFORMATION.

(4147) DISH - SINGLE

Instructions

(4148) DISH - DOUBLE

Instructions

(4149) SUGAR CONE - SINGLE

Instructions

(4150) LEMONADE

Instructions

Lemonade

1. Squeeze lemons into stainless steel malt cups.

2. Add simple syrup.

3. Add ice.

4. Fill stainless steel to within 1” above top indent mark, with water.

5. Mix on shake mixer.

6. Pour into 20 oz. clear Kilwin’s cup.

7. Fill to top with ice.

8. Garnish with fruit slice.

9. Serve with straw.

*For Simple Syrup:
One pound of sugar to one quart of water and mix until dissolved.

INGREDIENTS: Water, sugar, lemon juice.

(4151) LIMEADE

Instructions

Limeade
1. Squeeze lime into stainless steel malt cup.
2. Squeeze 1/2 lemon into stainless steel malt cup.
3. Add simple syrup.
4. Add ice.
5. Fill stainless steel to within 1” above top indent mark, with water.
6. Mix on shake mixer.
7. Pour into 20 oz. clear Kilwin’s cup.
8. Fill to top with ice.
9. Garnish with fruit slice.
10. Serve with straw.

*For Simple Syrup:
One pound of sugar to one quart of water and mix until dissolved.

INGREDIENTS: water,sugar, Lime Juice, Lemon Juice.

(4152) ORANGEADE

Instructions

Orangeade

1. Squeeze 1 orange and 1/2 lemon into stainless steel malt cup.
2. Add simple syrup.
3. Add ice.
4. Fill stainless steel to within 1” above top indent mark, with water.
5. Mix on shake mixer.
6. Pour into 20 oz. clear Kilwin’s cup.
7. Fill to top with ice.
8. Garnish with fruit slice.
9. Serve with straw.

*For Simple Syrup:
One pound of sugar to one quart of water and mix until dissolved.

INGREDIENTS: Orange Juice, Water, Sugar, Lemon Juice.

(4153) SUNRISE KOOLER

Instructions

KILWIN’S KOOLERS

1. Add Lemon Sorbetto and COLD Sprite to chilled stainless steel mixing cup.
2. Mix thoroughly using drink mixer.
3. Pour into Kilwin’s cup.
4. Garnish with lemon fruit slice.
5. Serve with a straw.

INGREDIENTS: Sprite (carbonated water, high fructose corn syrup, citric acid, natural flavors, sodium citrate, sodium benzoate), water, granulated sugar, frozen lemonade concentrate (high fructose corn syrup, sugar, filtered water, concentrated lemon juice, lemon pulp, natural flavors), corn syrup solids, stabilizer (mono & diglycerides, cellulose gum, guar gum, polysorbate 80, carrageenan), lemon color (water, propylene glycol, yellow #5).

(4154) SUNSET KOOLER

Instructions

SUNSET KOOLER

1. Add Raspberry Sorbetto and COLD Sprite to chilled stainless steel mixing cup.
2. Mix thoroughly using drink mixer.
3. Pour into 20 oz. clear Kilwin’s cup.
4. Garnish with a fruit slice.
5. Serve with a straw.

INGREDIENTS: Sprite (carbonated water, high fructose corn syrup, citric acid, natural flavors, sodium citrate, sodium benzoate), water, granulated sugar, red raspberry topping (red raspberries, sugar, apple pulp, xanthan gum, natural flavor, citric acid, red 40, blue 1, benzoate of soda and potassium sorbate as preservative), corn syrup solids, Raspberry Flavor, citric acid, stabilizer (mono & diglycerides, cellulose gum, guar gum, polysorbate 80, carrageenan).

(4155) HAND PACKED QUART ICE CREAM

Instructions

(4156) BLACK CHERRY MILKSHAKE

Instructions

MILKSHAKES

1. Add ice cream, flavoring, and milk to chilled stainless steel mixing cup. (Milk should fill cup to 1” above top indent mark).

2. Mix thoroughly.

3. Pour into Kilwin’s cup.

4. Put whipped topping and cherry on top.

5. Serve with a straw.

(4157) CHOCOLATE MILKSHAKE

Instructions

MILKSHAKES

1. Add ice cream, flavoring, and milk to chilled stainless steel mixing cup. (Milk should fill cup to 1” above top indent mark).

2. Mix thoroughly.

3. Pour into Kilwin’s cup.

4. Put whipped topping and cherry on top.

5. Serve with a straw.

INGREDIENTS: milk, cream, sugar, corn syrup, vanilla base (sugar, high fructose corn syrup, condensed milk, cream, butter, citric acid, potassium sorbate), skim milk, whey powder, vanilla (natural vanilla flavors, vanillin - an artificial flavor, caramel color), stabilizer (mono & diglycerides, cellulose gum, polysorbate 80, carrageenan, guar gum), chocolate syrup (high fructose corn syrup, corn syrup, water, sugar, cocoa, contains 2% or less of: potassium sorbate (preservative), salt, mono & digycerides, polysorbate 60 (emulsifier), xanthan gum & vanillin (artificial flavor)), cream, sugar. CONTAINS MILK. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4158) STRAWBERRY MILKSHAKE

Instructions

MILKSHAKES

1. Add ice cream, flavoring, and milk to chilled stainless steel mixing cup. (Milk should fill cup to 1” above top indent mark).

2. Mix thoroughly.

3. Pour into Kilwin’s cup.

4. Put whipped topping and cherry on top.

5. Serve with a straw.

INGREDIENTS: milk, cream, sugar, corn syrup, vanilla base (sugar, high fructose corn syrup, condensed milk, cream, butter, citric acid, potassium sorbate), skim milk, whey powder, vanilla (natural vanilla flavors, vanillin - an artificial flavor, caramel color), stabilizer (mono & diglycerides, cellulose gum, polysorbate 80, carrageenan, guar gum), strawberry syrup sugar, water, citric acid, red 40, blue 1, benzoate of soda as preservative, whipped cream (cream, sugar). CONTAINS MILK. MADE IN A PLANT THAT USES PEANUTS, PEANUT OIL AND TREE NUTS IN OTHER FLAVORS.

(4159) VANILLA MILKSHAKE

Instructions

Milkshakes

1. Add ice cream, flavoring, and milk to chilled stainless steel mixing cup. (Milk should fill cup to 1” above top indent mark).

2. Mix thoroughly.

3. Pour into Kilwin’s cup.

4. Put whipped topping and cherry on top.

5. Serve with a straw.

INGREDIENTS: milk, ice cream (milk, cream, sugar, corn syrup, vanilla base (sugar, high fructose corn syrup, condensed milk, cream, butter, citric acid, potassium sorbate), skim milk, whey powder, vanilla (natural vanilla flavors, vanillin - an artificial flavor, caramel color), stabilizer (mono & diglycerides, cellulose gum, polysorbate 80, carrageenan, guar gum)), vanilla syrup (sugar, water, natural vanilla flavor, artificial flavor, benzoate of soda as preservative), whipped cream (cream, sugar). CONTAINS MILK. MADE IN A PLANT THAT USES PEANUTS, PEANUT OIL AND TREE NUTS IN OTHER FLAVORS.

(4160) ORANGE CREAMSICLE FLOAT

Instructions

ORANGE CREAMSICLE FLOAT

1. Fill Kilwin’s cup ½ full with COLD orange soda.

2. Add ice cream - be sure to “hang” one scoop over lip of cup.

3. Top off with orange soda.

4. Serve with a straw.

Add cost of soda into final recipe cost.

INGREDIENTS: orange soda (Carbonated water, high fructose corn syrup and/or sucrose, citric acid, sodium benzoate, modified food starch, natural and artificial flavors, sucrose acetate isobutyrate, sodium polyphosphates, coconut oil, yellow 6, brominated vegetable oil, red 40, dioctyl sodium sulfosuccinate), Old Fashioned Vanilla milk, cream, sugar, corn syrup, vanilla base (sugar, high fructose corn syrup, condensed milk, cream, butter, citric acid, potassium sorbate), skim milk, whey powder, vanilla (natural vanilla flavors, vanillin - an artificial flavor, caramel color), stabilizer (mono & diglycerides, cellulose gum, polysorbate 80, carrageenan, guar gum). CONTAINS MILK. MADE IN A PLANT THAT USES PEANUTS, PEANUT OIL AND TREE NUTS IN OTHER FLAVORS..

(4161) BLACK CHERRY MALT

Instructions

MALTS

1. Add ice cream, flavoring, malt powder and milk to chilled stainless steel mixing cup. (Milk should fill cup to 1” above top indent mark).

2. Mix thoroughly.

3. Pour into Kilwin’s cup.

4. Put whipped topping and cherry on top.

5. Serve with a straw.

(4162) CHOCOLATE MALT

Instructions

MALTS

1. Add ice cream, flavoring, malt powder and milk to chilled stainless steel mixing cup. (Milk should fill cup to 1” above top indent mark).

2. Mix thoroughly.

3. Pour into Kilwin’s cup.

4. Put whipped topping and cherry on top.

5. Serve with a straw.

INGREDIENTS: milk, Old Fashioned Vanilla (milk, cream, sugar, corn syrup, vanilla base (sugar, high fructose corn syrup, condensed milk, cream, butter, citric acid, potassium sorbate), skim milk, whey powder, vanilla (natural vanilla flavors, vanillin - an artificial flavor, caramel color), stabilizer (mono & diglycerides, cellulose gum, polysorbate 80, carrageenan, guar gum), chocolate syrup (high fructose corn syrup, corn syrup, water, sugar, cocoa, contains 2% or less of: potassium sorbate (preservative), salt, mono & digycerides, polysorbate 60 (emulsifier), xanthan gum & vanillin (artificial flavor)), malt powder (extract of wheat flour and malted barley, whole milk, salt, sodium bicarbonate), whipped cream (cream, sugar). CONTAINS MILK, WHEAT. MADE IN A PLANT THAT USES PEANUTS, PEANUT OIL AND TREE NUTS IN OTHER FLAVORS.

(4163) STRAWBERRY MALT

Instructions

MALTS

1. Add ice cream, flavoring, malt powder and milk to chilled stainless steel mixing cup. (Milk should fill cup to 1” above top indent mark).

2. Mix thoroughly.

3. Pour into Kilwin’s cup.

4. Put whipped topping and cherry on top.

5. Serve with a straw.

INGREDIENTS: milk, Old Fashioned Vanilla (milk, cream, sugar, corn syrup, vanilla base (sugar, high fructose corn syrup, condensed milk, cream, butter, citric acid, potassium sorbate), skim milk, whey powder, vanilla (natural vanilla flavors, vanillin - an artificial flavor, caramel color), stabilizer (mono & diglycerides, cellulose gum, polysorbate 80, carrageenan, guar gum)), strawberry syrup sugar, water, citric acid, red 40, blue 1, benzoate of soda as preservative, malt powder (extract of wheat flour and malted barley, whole milk, salt, sodium bicarbonate), whipped cream (cream, sugar). CONTAINS MILK, WHEAT. MADE IN A PLANT THAT USES PEANUTS, PEANUT OIL AND TREE NUTS IN OTHER FLAVORS.

(4164) VANILLA MALT

Instructions

MALTS

1. Add ice cream, flavoring, malt powder and milk to chilled stainless steel mixing cup. (Milk should fill cup to 1” above top indent mark).

2. Mix thoroughly.

3. Pour into Kilwin’s cup.

4. Put whipped topping and cherry on top.

5. Serve with a straw.

INGREDIENTS: milk, Old Fashioned Vanilla (milk, cream, sugar, corn syrup, vanilla base (sugar, high fructose corn syrup, condensed milk, cream, butter, citric acid, potassium sorbate), skim milk, whey powder, vanilla (natural vanilla flavors, vanillin - an artificial flavor, caramel color), stabilizer (mono & diglycerides, cellulose gum, polysorbate 80, carrageenan, guar gum)), vanilla syrup (sugar, water, artificial flavor, benzoate of soda as preservative), malt powder (extract of wheat flour and malted barley, whole milk, salt, sodium bicarbonate), whipped cream (cream, sugar). CONTAINS MILK, WHEAT. MADE IN A PLANT THAT USES PEANUTS, PEANUT OIL AND TREE NUTS IN OTHER FLAVORS.

(4166) ROOT BEER FLOAT

Instructions

ROOT BEER FLOAT

1. Fill Kilwin’s cup ½ full with COLD root beer.

2. Add ice cream - be sure to “hang” one scoop over lip of cup.

3. Top off with root beer.

4. Serve with a straw.

INGREDIENTS: root beer (Carbonated Water, High Fructose Corn Syrup and/or Sucrose, Caramel Color, Sodium Benzoate (To Protect Taste)Citric Acid, Caffeine, Artificial and Natural Flavors, Acacia), Old Fashioned Vanilla milk, cream, sugar, corn syrup, vanilla base (sugar, high fructose corn syrup, condensed milk, cream, butter, citric acid, potassium sorbate), skim milk, whey powder, vanilla (natural vanilla flavors, vanillin - an artificial flavor, caramel color), stabilizer (mono & diglycerides, cellulose gum, polysorbate 80, carrageenan, guar gum). CONTAINS MILK. MADE IN A PLANT THAT USES PEANUTS, PEANUT OIL AND TREE NUTS IN OTHER FLAVORS..

(4167) BLACK CHERRY SODA

Instructions

SODAS

1. Pour 1 Inch of milk in bottom of cup.

2. Add flavoring.

3. Add 2 Oz Ice Cream.

4. Stir well and blend with long-handled plastic spoon.

5. Add Perrier or soda water to 1 inch from top.

6. Hang 1 scoop (3 Oz) of ice cream over the cup rim so it does not fall in.

7. Top off with Perrier or soda water.

8. Serve with straw and long-handled spoon.

(4168) CHOCOLATE SODA

Instructions

SODAS

1. Pour 1 Inch of milk in bottom of cup.

2. Add flavoring.

3. Add 2 Oz Ice Cream.

4. Stir well and blend with long-handled plastic spoon.

5. Add Perrier or soda water to 1 inch from top.

6. Hand 1 scoop (3 Oz) of ice cream over the cup rim so it does not fall in.

7. Top off with Perrier or soda water.

8. Serve with straw and long-handled spoon.

INGREDIENTS: club soda, Old Fashioned Vanilla (milk, cream, sugar, corn syrup, vanilla base (sugar, high fructose corn syrup, condensed milk, cream, butter, citric acid, potassium sorbate), skim milk, whey powder, vanilla (natural vanilla flavors, vanillin - an artificial flavor, caramel color), stabilizer (mono & diglycerides, cellulose gum, polysorbate 80, carrageenan, guar gum)), milk, chocolate syrup (high fructose corn syrup, corn syrup, water, sugar, cocoa, contains 2% or less of: potassium sorbate (preservative), salt, mono & digycerides, polysorbate 60 (emulsifier), xanthan gum & vanillin (artificial flavor)). CONTAINS MILK. ICE CREAM MADE IN A PLANT THAT USES PEANUTS, PEANUT OIL AND TREE NUTS IN OTHER FLAVORS.,

(4169) STRAWBERRY SODA

Instructions

SODAS

1. Pour 1 Inch of milk in bottom of cup.

2. Add flavoring.

3. Add 2 Oz Ice Cream.

4. Stir well and blend with long-handled plastic spoon.

5. Add Perrier or soda water to 1 inch from top.

6. Hand 1 scoop (3 Oz) of ice cream over the cup rim so it does not fall in.

7. Top off with Perrier or soda water.

8. Serve with straw and long-handled spoon.

INGREDIENTS: club soda, Old Fashioned Vanilla (milk, cream, sugar, corn syrup, vanilla base (sugar, high fructose corn syrup, condensed milk, cream, butter, citric acid, potassium sorbate), skim milk, whey powder, vanilla (natural vanilla flavors, vanillin - an artificial flavor, caramel color), stabilizer (mono & diglycerides, cellulose gum, polysorbate 80, carrageenan, guar gum)), milk, strawberry syrup (sugar, water, citric acid, red 40, blue 1, benzoate of soda as preservative). CONTAINS MILK. ICE CREAM MADE IN A PLANT THAT USES PEANUTS, PEANUT OIL AND TREE NUTS IN OTHER FLAVORS.

(4170) VANILLA SODA

Instructions

SODAS

1. Pour 1 Inch of milk in bottom of cup.

2. Add flavoring.

3. Add 2 Oz Ice Cream.

4. Stir well and blend with long-handled plastic spoon.

5. Add Perrier or soda water to 1 inch from top.

6. Hand 1 scoop (3 Oz) of ice cream over the cup rim so it does not fall in.

7. Top off with Perrier or soda water.

8. Serve with straw and long-handled spoon.

INGREDIENTS: club soda, Old Fashioned Vanilla (milk, cream, sugar, corn syrup, vanilla base (sugar, high fructose corn syrup, condensed milk, cream, butter, citric acid, potassium sorbate), skim milk, whey powder, vanilla (natural vanilla flavors, vanillin - an artificial flavor, caramel color), stabilizer (mono & diglycerides, cellulose gum, polysorbate 80, carrageenan, guar gum)), milk, vanilla syrup (sugar, water, articial flavors, benzoate of soda as preservative). CONTAINS MILK. ICE CREAM MADE IN A PLANT THAT USES PEANUTS, PEANUT OIL AND TREE NUTS IN OTHER FLAVORS.

(4171) PUMPKIN PIE SUNDAE

Instructions

Pumpkin Pie Sundae

1. Put ice cream in dish.

2. Top with hot caramel.

3. Top with whipped cream, a sprinkling of graham cracker crumbs and a cherry.

4. Serve with sundae spoon.

INGREDIENTS: Ice cream base (milk, cream, sugar, corn syrup, nonfat dry milk, guar gum, mono & diglycerides, cellulose gum, dextrose, carrageenan), Waffle Cone (enriched wheat flour [flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], sugar, partially hydrogenated vegetable oil [soybean and/or cottonseed oil], dry whole egg, dextrose, salt, artificial flavor, corn starch, wheat starch), water, graham crackers (enriched flour [wheat flour, niacin, reduced iron, thiamin mononitrite (vitamin B1), riboflavin (vitamin B2), folic acid], sugar, graham flour, partially hyrdogenated soybean and cottonseed oil with TBHQ for freshness, molasses, corn syrup, contains 2% or less of leavening [baking soda, sodium acid pyrophosphate, monocalcium phosphate], calcium carbonate, salt, soy lecithin - an emulsifier, artificial flavor, corn syrup solids, granulated sugar, pumpkin, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), whipped cream (cream, sugar), cream powder (cream, lecithin, tocopherols), butter (cream, salt), modified food starch (from corn), vanilla extract, salt, lecithin - an emulsifier, potassium sorbate. CONTAINS EGG, MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4172) HOT FUDGE SUNDAE

Instructions

HOT FUDGE SUNDAE

1. Put ice cream in dish.

2. Top with hot fudge.

3. Top with whipped cream and a cherry.

4. Serve with sundae spoon.

INGREDIENTS: Old Fashioned Vanilla [milk, cream, sugar, corn syrup, vanilla base (sugar, high fructose corn syrup, condensed milk, cream, butter, citric acid, potassium sorbate), skim milk, whey powder, vanilla (natural vanilla flavors, vanillin - an artificial flavor, caramel color), stabilizer (mono & diglycerides, cellulose gum, polysorbate 80, carrageenan, guar gum)], water, corn syrup solids, fructose, cream, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), chocolate liquor processed with alkali, cream powder (cream, lecithin, tocopherols), butter (cream, salt), modified food starch (from corn), maraschino cherries (cherries, corn sweetener, citric acid, sodium benzoate, potassium sorbate, red #40, natural & artificial flavors, trace of sulfur dioxide), potassium sorbate, vanillin - an artificial flavor, salt, lecithin - an emulsifier. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4173) HOT CARAMEL SUNDAE

Instructions

HOT CARAMEL SUNDAE

1. Put ice cream in dish.

2. Top with hot caramel.

3. Top with whipped cream and a cherry.

4. Serve with sundae spoon.

(4174) CHOCOLATE SUNDAE

Instructions

CHOCOLATE SUNDAE

1. Put ice cream in dish.

2. Top with chocolate syrup.

3. Top with whipped cream and a cherry.

4. Serve with sundae spoon.

INGREDIENTS: Old Fashioned Vanilla [milk, cream, sugar, corn syrup, vanilla base (sugar, high fructose corn syrup, condensed milk, cream, butter, citric acid, potassium sorbate), skim milk, whey powder, vanilla (natural vanilla flavors, vanillin - an artificial flavor, caramel color), stabilizer (mono & diglycerides, cellulose gum, polysorbate 80, carrageenan, guar gum)], chocolate syrup (high fructose corn syrup, corn syrup, water, sugar, cocoa, contains 2% or less of: potassium sorbate (preservative), salt, mono & digycerides, polysorbate 60 (emulsifier), xanthan gum & vanillin (artificial flavor)), cream, maraschino cherries (cherries, corn sweetener, citric acid, sodium benzoate, potassium sorbate, red #40, natural & artificial flavors, trace of sulfur dioxide). CONTAINS MILK. MADE IN A PLANT THAT USES PEANUTS, PEANUT OIL AND TREE NUTS IN OTHER FLAVORS.

(4175) ROCKY ROAD SUNDAE

Instructions

ROCKY ROAD SUNDAE

1. Place waffle bowl in dish.

2. Add ice cream.

3. Top with marshmallow topping, using 2 scoops with a 1oz laddle.

4. Top with hot fudge.

5. Top with whipped cream and a cherry.

6. Sprinkle with nuts.

7. Serve with spoon.

(4176) TURTLE SUNDAE

Instructions

TURTLE SUNDAE

1. Place waffle bowl in dish.

2. Add ice cream.

3. Top with hot fudge.

4. Top with caramel topping.

5. Top with whipped cream and a cherry.

6. Sprinkle with nuts.

7. Serve with spoon.

(4177) DUSTY MILLER SUNDAE

Instructions

DUSTY MILLER SUNDAE

1. Place waffle bowl in dish.

2. Add ice cream.

3. Top with chocolate syrup.

4. Top with whipped cream and a cherry.

5. Sprinkle malt powder on top.

6. Serve with spoon.

(4178) TIN ROOF SUNDAE

Instructions

TIN ROOF SUNDAE

1. Place waffle bowl in dish.

2. Add ice cream.

3. Top with chocolate syrup.

4. Top with whipped cream and a cherry.

5. Sprinkle with nuts.

6. Serve with spoon.

(4179) HOT CARAMEL APPLE SUNDAE

Instructions

HOT CARAMEL APPLE SUNDAE

1. Place waffle bowl in dish.

2. Add ice cream.

3. Top with sliced apple pie filling.

4. Top with hot caramel topping.

5. Top with whipped cream and a cherry.

6. Sprinkle with cinnamon.

7. Serve with spoon.

(4190) SPRINKLED MK PRETZEL TWIST 1 oz

Instructions

PRETZEL TWISTS

• Single coated pretzel twists

1. Using a four-pronged fork, completely coat the pretzels with chocolate and place them on a sheet pan liner.

2. Add sprinkles before the chocolate hardens.

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), pretzel (unbleached wheat flour, water, canola oil, salt, malt, yeast, soda,) non-pareils (sugar, corn starch, FD&C artificial colors (red 40, red 3, yellow 5, blue 1, yellow 6), caranauba wax.). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4192) SPRINKLED DK PRETZEL TWIST 1 oz

Instructions

4192 PRETZEL TWISTS

• Single coated pretzel twists

1. Using a four-pronged fork, completely coat the pretzels with chocolate and place them on a sheet pan liner.

2. Add sprinkles before the chocolate hardens.

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), pretzel (unbleached wheat flour, water, canola oil, salt, malt, yeast, soda), non-pareils (sugar, corn starch, FD&C artificial colors (red 40, red 3, yellow 5, blue 1, yellow 6), caranauba wax). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4193) WHT STRIPED DK PRETZEL TWIST 1 oz

Instructions

PRETZEL TWISTS

• Single coated pretzel twists

1. Using a four-pronged fork completely coat the pretzels and place them on a sheet pan liner.

2. Add stripes diagonally before the coating hardens.

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), white chocolate (sugar, cocoa butter, milk, vanillin), pretzel (unbleached wheat flour, water, canola oil, salt, malt, yeast, soda) CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4194) SPRINKLED WHT PRETZEL TWIST 1 oz

Instructions

PRETZEL TWISTS

• Single coated pretzel twists

1. Using a four-pronged fork completely coat the pretzels and place them on a sheet pan liner.

2. Add sprinkles before the coating hardens.

INGREDIENTS: white chocolate (sugar, cocoa butter, milk, vanillin - an artificial flavor), pretzel (unbleached wheat flour, water, canola oil, salt, malt, yeast, soda), non-pareils (sugar, corn starch, FD&C artificial colors (red 40, red 3, yellow 5, blue 1, yellow 6), caranauba wax). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4195) DK STRIPED WHT PRETZEL TWIST 1 oz

Instructions

PRETZEL TWISTS

• Single coated pretzel twists

1. Using a four-pronged fork completely coat the pretzels and place them on a sheet pan liner.

2. Add stripes diagonally using a stripe bottle before the coating hardens.

INGREDIENTS: white chocolate (sugar, cocoa butter, milk, vanillin - an artificial flavor), semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), pretzel (unbleached wheat flour, water, canola oil, salt, malt, yeast, soda) CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4199) PKG HOLIDAY WHITE MINI PRETZEL 7oz

Instructions

INGREDIENTS: white chocolate coating (sugar, palm kernel oil, sweet dairy whey, lactose, milk fat, nonfat milk, buttermilk, sodium caseinate, partially hydrogenated palm oil, soy lecithin - an emulsifier, artificial flavors), pretzels (enriched wheat flour [wheat starch, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, silicon dioxide {anti-caking agent}, salt, vegetable oil {corn, canola, cottonseed, soybean), sodium bicarbonate, yeast. Contains less than 2% of corn syrup.), FD&C Red No. 40. CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4212) CARAMEL MARSHMALLOW PUFF 2oz

Instructions

1. Put 2 jumbo marshmallows together on a caramel apple stick.

2. Place marshmallows in a freezer for one hour.

3. Dip into Kilwin's caramel and scrape off the excess caramel.

4. Let cool to room tempurature.

INGREDIENTS: marshmallow (corn syrup, sugar, dextrose, modified food starch (from corn), water, gelatin, natural and artificial flavors, tetrasodium pyrophosphate), corn syrup solids, water, granulated sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), salt, vanillin. CONTAINS FISH, MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4214) SPRINKLED DK CHOC KRISPIE 2.5oz

Instructions

SPRINKLED DARK CHOC KRISPIE
1. With gloved hands remove sheet of krispies from foil wrap. Place template in the center of the sheet then score the edges of the krispie sheet using the 30 individual squares guide (black print)(square size proximately 2X2 ½ inches).

2. Remove template and store for future use.

3. Using a straight edge and cutting tool (pizza wheel suggested) cut from scored marks across sheet of krispies. This should result in 30 individual krispie squares.

4. Count out Popsicle sticks checking for any imperfection and discard damaged sticks. To secure stick in krispie squares dip tip of stick in the same chocolate you will be coating the krispie in and insert dipped end of stick into center of thinner end of rectangular krispie. Stick should go through Krispie until you can just lightly feel stick on opposite end, set aside to dry. If krispie is not staying on stick during dipping consider placing them in the freeze for 10 minutes to firm up.

5. Once stick is secure in krispie dip krispie into tempered chocolate. Gently shake off excess. Draw end opposite stick across side of Hilliard to remove any drips.

6. Apply sprinkles to all sides except the side opposite the stick. Stand on end with stick pointing up to dry.

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), Rice Krispie Treats (toasted rice cereal [rice, sugar, salt, high fructose corn syrup, malt flavoring, niacinimide, reduced iron, riboflavin, folic acid], marshmallow [corn syrup, sugar, gelatin, artificial flavor], fructose, margarine [partially hydrogenated soybean oil, water, natural and artificial butter flavor, diacetyl tartaric acid esters or mono and diglycerides, acetylated monoglycerides, vitamin A palmitate, BHT to preserve quality, vitamin D], corn syrup solids, dextrose, glycerin, salt, niacinimide, pyridoxine hydrochloride (vitamin B6), thiamin hydrochloride (vitamin B1), non-pareils (sugar, corn starch, FD&C artificial colors [red 40, red 3, yellow 5, blue 1, yellow 6], caranauba wax). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4218) WHT STRIPED DK CHOC KRISPIE 2.5oz

Instructions

DIPPED STRIPED KRISPIES
1. With gloved hands remove sheet of krispies from foil wrap. Place template in the center of the sheet then score the edges of the krispie sheet using the 30 individual squares guide (black print)(square size proximately 2X2 ½ inches).

2. Remove template and store for future use.

3. Using a straight edge and cutting tool (pizza wheel suggested) cut from scored marks across sheet of krispies. This should result in 30 individual krispie squares.

4. Count out Popsicle sticks checking for any imperfection and discard damaged sticks. To secure stick in krispie squares dip tip of stick in the same chocolate you will be coating the krispie in and insert dipped end of stick into center of thinner end of rectangular krispie. Stick should go through Krispie until you can just lightly feel stick on opposite end, set aside to dry. If krispie is not staying on stick during dipping consider placing them in the freeze for 10 minutes to firm up.

5. Once stick is secure in krispie dip krispie into tempered chocolate. Gently shake off excess. Draw end opposite stick across side of Hilliard to remove any drips.

6. Once coating is dull but still wet stripe krispie diagonally on two large sides using the pastry bag technique. Stand on end with stick pointing up to dry.

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), Rice Krispie Treats (toasted rice cereal [rice, sugar, salt, high fructose corn syrup, malt flavoring, niacinimide, reduced iron, riboflavin, folic acid], marshmallow [corn syrup, sugar, gelatin, artificial flavor], fructose, margarine [partially hydrogenated soybean oil, water, natural and artificial butter flavor, diacetyl tartaric acid esters or mono and diglycerides, acetylated monoglycerides, vitamin A palmitate, BHT to preserve quality, vitamin D], corn syrup solids, dextrose, glycerin, salt, niacinimide, pyridoxine hydrochloride (vitamin B6), thiamin hydrochloride (vitamin B1), white chocolate (sugar, cocoa butter, milk, vanillin - an artificial flavor). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4228) SPRINKLED WHT CHOC KRISPIE 2.5oz

Instructions

SPRINKLEDWHITE CHOCOLATE KRISPIE
1. With gloved hands remove sheet of krispies from foil wrap. Place template in the center of the sheet then score the edges of the krispie sheet using the 30 individual squares guide (black print)(square size proximately 2X2 ½ inches).

2. Remove template and store for future use.

3. Using a straight edge and cutting tool (pizza wheel suggested) cut from scored marks across sheet of krispies. This should result in 30 individual krispie squares.

4. Count out Popsicle sticks checking for any imperfection and discard damaged sticks. To secure stick in krispie squares dip tip of stick in the same chocolate you will be coating the krispie in and insert dipped end of stick into center of thinner end of rectangular krispie. Stick should go through Krispie until you can just lightly feel stick on opposite end, set aside to dry. If krispie is not staying on stick during dipping consider placing them in the freeze for 10 minutes to firm up.

5. Once stick is secure in krispie dip krispie into tempered chocolate. Gently shake off excess. Draw end opposite stick across side of Hilliard to remove any drips.

6. Apply sprinkles to all sides except the side opposite the stick. Stand on end with stick pointing up to dry.

INGREDIENTS: white chocolate (sugar, cocoa butter, milk, vanillin - an artificial flavor), Rice Krispie Treats (toasted rice cereal [rice, sugar, salt, high fructose corn syrup, malt flavoring, niacinimide, reduced iron, riboflavin, folic acid], marshmallow [corn syrup, sugar, gelatin, artificial flavor], fructose, margarine [partially hydrogenated soybean oil, water, natural and artificial butter flavor, diacetyl tartaric acid esters or mono and diglycerides, acetylated monoglycerides, vitamin A palmitate, BHT to preserve quality, vitamin D], corn syrup solids, dextrose, glycerin, salt, niacinimide, pyridoxine hydrochloride (vitamin B6), thiamin hydrochloride (vitamin B1), non-pareils (sugar, corn starch, FD&C artificial colors [red 40, red 3, yellow 5, blue 1, yellow 6], caranauba wax). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4246) DK STRIPED WHT PRETZEL ROD 1oz

Instructions

DIPPED PRETZEL ROD STRIPED


1. Using gloved hands separate whole, un-chipped rods from damaged rods. Set damaged ½ rods aside and reseal in bag for future use.
2. FOR MINI TEMP HILLARD ONLY: Hold rod at one end and place other end in chocolate. Using a rubber spatula draw chocolate up to with about 1" of the end covering the majority of the rod.
3. FOR 80 LBS. HILLIARD ONLY: Hold rod at one end and submerge rod up to 1" from held end and coat complete.
4. Shake off excess chocolate coating and place on tray, lined with parchment
5. When rod's coating is dull but still wet, stripe with recipe specific chocolate from Hilliard. Use the parchment bag technique.

INGREDIENTS: white chocolate (sugar, cocoa butter, milk, vanillin - an artificial flavor), semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), pretzel rod enriched wheat flour (wheat starch, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, silicon dioxide [anti-caking agent]), salt, vegetable oil (cottonseed, soybean, corn, canola), corn syrup, sodium bicarbonate, yeast. CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4254) SPRINKLED WHT PRETZEL ROD 1oz

Instructions

COATED PRETZEL ROD

1. Dip pretzel rod in coating up to within about 1” of the end, shake and scrape off excess coating.

2. Add sprinkles as required.

INGREDIENTS: white chocolate (sugar, cocoa butter, milk, vanillin - an artificial flavor), pretzel rod [enriched wheat flour (wheat starch, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, silicon dioxide [anti-caking agent]), salt, vegetable oil (cottonseed, soybean, corn, canola), corn syrup, sodium bicarbonate, yeast], non-pareils (sugar, corn starch, FD&C artificial colors [red 40, red 3, yellow 5, blue 1, yellow 6], caranauba wax). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4255) MK STRIPED MK PRETZEL ROD 1oz

Instructions

DIPPED PRETZEL ROD STRIPED


1. Using gloved hands separate whole, un-chipped rods from damaged rods. Set damaged ½ rods aside and reseal in bag for future use.
2. FOR MINI TEMP HILLARD ONLY: Hold rod at one end and place other end in chocolate. Using a rubber spatula draw chocolate up to with about 1" of the end covering the majority of the rod.
3. FOR 80 LBS. HILLIARD ONLY: Hold rod at one end and submerge rod up to 1" from held end and coat complete.
4. Shake off excess chocolate coating and place on tray, lined with parchment
5. When rod's coating is dull but still wet, stripe with recipe specific chocolate from Hilliard. Use the parchment bag technique.

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), pretzel rod enriched wheat flour (wheat starch, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, silicon dioxide [anti-caking agent]), salt, vegetable oil (cottonseed, soybean, corn, canola), corn syrup, sodium bicarbonate, yeast.

(4256) DK STRIPED DK PRETZEL ROD 1oz

Instructions

DIPPED PRETZEL ROD STRIPED


1. Using gloved hands separate whole, un-chipped rods from damaged rods. Set damaged ½ rods aside and reseal in bag for future use.
2. FOR MINI TEMP HILLARD ONLY: Hold rod at one end and place other end in chocolate. Using a rubber spatula draw chocolate up to with about 1" of the end covering the majority of the rod.
3. FOR 80 LBS. HILLIARD ONLY: Hold rod at one end and submerge rod up to 1" from held end and coat complete.
4. Shake off excess chocolate coating and place on tray, lined with parchment
5. When rod's coating is dull but still wet, stripe with recipe specific chocolate from Hilliard. Use the parchment bag technique.

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), pretzel rod enriched wheat flour (wheat starch, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, silicon dioxide [anti-caking agent]), salt, vegetable oil (cottonseed, soybean, corn, canola), corn syrup, sodium bicarbonate, yeast.

(4299) PKG WIN BX CREAM ASST 8oz

Instructions

INGREDIENTS: granulated sugar, milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin, vanillin, natural flavors), water, invert sugar, corn syrup, albumin, salt, vanillin, artificial color yellow 6, artificial color (water, high fructose corn syrup, glycerine, yellow 5, sugar, modified food starch, sodium benzoate and potassium sorbate (preservative)vegetable gums, citric acid), white chocolate coating (sugar, palm kernel oil, sweet dairy whey, lactose, milk fat, nonfat milk, buttermilk, sodium caseinate, partially hydrogenated palm oil, soy lecithin, artificial flavors), freshvert sugar, sugar, milk undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa, whole milk, non-fat milk, soy lecithin), dark undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa processed with alkali, non-fat milk, soy lecithin), corn syrup solids, fructose, chocolate liquor processed with alkali, butter (cream, salt), black raspberry puree (black raspberries, blackberries, apples, red raspberries, sucrose, corn syrup, water, black raspberry juice, pectin, agar agar, xantham gum, citric acid, red 40, blue 1, potassium sorbate and sodium benzoate as preservative), orange puree (crushed oranges, sugar, water, pectin, agar agar, locust bean gum, benzoate of soda as preservative, natural & artificial flavors), strawberry puree (strawberries, corn syrup solids, sugar, concentrated juice with natural flavors, citric acid, citrus pectin, agar agar, xantham gum, red 40, blue 1, potassium sorbate and sodium benzoate as preservative), coconut oil, invert sugar, salt, artificial flavors. CONTAINS EGG, MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4300) PKG WIN BX DK ALMOND TOFFEE 8 OZ

Instructions

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), sugar, almonds (almond, peanut and or vegetable oil, salt), butter (cream, salt). CONTAINS ALMOND, MILK, PEANUT, SOY. FACILITY PROCESSES OTHER TREE NUTS.

(4301) PKG WIN BX ALMOND TOFFEE CRUNCH 8oz

Instructions

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), granulated sugar, butter (cream, salt), almonds (almond, peanut and or cottonseed oil, salt), raw almonds, lecithin. CONTAINS ALMOND, MILK, PEANUT, SOY. FACILITY PROCESSES OTHER TREE NUTS.

(4305) PKG WIN BX DK CARAMELS 8oz

Instructions

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), corn syrup solids, granulated sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), milk undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa, whole milk, non-fat milk, soy lecithin), dark undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa processed with alkali, non-fat milk, soy lecithin), partially hydrogenated vegetable oil (cottonseed, soybean), freshvert sugar, salt, vanillin. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4307) PKG WIN BX MK PECAN CLUSTR 8oz

Instructions

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), pecan pieces. CONTAINS MILK, PECAN, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4308) PKG WIN BX DK CASHEW TUTTLE8oz

Instructions

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), roasted & salted cashews cashews, partially hydrogenated vegetable oil [cottonseed, soybean], salt, corn syrup solids, granulated sugar, milk undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa, whole milk, non-fat milk, soy lecithin), dark undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa processed with alkali, non-fat milk, soy lecithin), cream powder (cream, lecithin, tocopherols), butter (cream, salt), evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), partially hydrogenated soybean & cottonseed oil, freshvert sugar, salt, vanillin. CONTAINS CASHEW, MILK, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4309) PKG WIN BX DK CHERRY CORDL 8oz

Instructions

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, butterfat, soy lecithin, vanillin - artificial flavor, vanillin - artificial flavor, natural flavors), invert sugar, maraschino cherries (cherries, corn sweetener, citric acid, sodium benzoate, potassium sorbate, red #40, natural & artifical flavors, trace of sulfuer dioxide), chocolate (sugar, partially hydrogenated vegetable oil [cottonseed, soybean], cocoa butter, chocolate liquor, soy lecithin, salt, vanillin). CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AAND TREE NUTS.

(4310) PKG WIN BX DK MINI PRETZEL 7oz

Instructions

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), pretzels (enriched wheat flour [wheat starch, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, silicon dioxide {anti-caking agent}, salt, vegetable oil {corn, canola, cottonseed, soybean), sodium bicarbonate, yeast. Contains less than 2% of corn syrup.), milk undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa, whole milk, non-fat milk, soy lecithin), dark undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa processed with alkali, non-fat milk, soy lecithin). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4311) PKG WIN BX DK COCONUT CLUS 7oz

Instructions

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), toasted flake coconut (coconut, sugar, water, propylene glycol, salt, sodium metabisulfite). CONTAINS MILK, SOY, TREE NUT. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4312) PKG WIN BX DK ORANGE PEEL 8oz

Instructions

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), orange peel (orange strips, glucose-fructose syrup, sugar, citric acid, sulphur dioxide), milk undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa, whole milk, non-fat milk, soy lecithin), dark undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa processed with alkali, non-fat milk, soy lecithin). CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4313) PKG WIN BX DK PEANUT CLUST 8oz

Instructions

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), roasted salted peanuts (peanuts, peanut and/or cottonseed and/or soybean oil, salt). CONTAINS MILK, PEANUT, SOY. FACILITY PROCESSES TREE NUTS.

(4314) PKG WIN BX DK PECAN BARK 6oz

Instructions

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), pecan pieces. CONTAINS MILK, PECAN, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4316) PKG WIN BX DK PECAN TUTTLE 8oz

Instructions

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), pecan pieces, corn syrup solids, granulated sugar, milk undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa, whole milk, non-fat milk, soy lecithin), dark undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa processed with alkali, non-fat milk, soy lecithin), cream powder (cream, lecithin, tocopherols), butter (cream, salt), evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), partially hydrogenated vegetable oil (cottonseed, soybean), freshvert sugar, salt, iodized, vanillin - an artificial flavor. CONTAINS MILK, PECAN, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4318) PKG WIN BX MK ALMOND CLUST 8oz

Instructions

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), roasted almond pieces (almond, partially hydrogenated peanut, cottonseed or soybean oil, salt), chocolate seed sugar, chocolate liquor, cocoa butter, soy lecithin - an emulsifier, vanilla. CONTAINS ALMOND, MILK, PEANUT, SOY. FACILITY PROCESSES OTHER TREE NUTS.

(4319) PKG WIN BX MK CARAMELS 8oz

Instructions

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), corn syrup solids, granulated sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), milk undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa, whole milk, non-fat milk, soy lecithin), dark undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa processed with alkali, non-fat milk, soy lecithin), partially hydrogenated vegetable oil (cottonseed, soybean), freshvert sugar, salt, vanillin. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4320) PKG WIN BX MK CASHEW CLUST 8oz

Instructions

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), roasted & salted cashews (cashews, partially hydrogenated vegetable oil [cottonseed, soybean], salt). CONTAINS CASHEW, MILK, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4321) PKG WIN BX MK CASHEW TUTTLE8oz

Instructions

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), roasted & salted cashews cashews, partially hydrogenated vegetable oil [cottonseed, soybean], salt, corn syrup, sugar, milk undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa, whole milk, non-fat milk, soy lecithin), dark undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa processed with alkali, non-fat milk, soy lecithin), cream powder (cream, lecithin, tocopherols), butter (cream, salt), evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), partially hydrogenated soybean & cottonseed oil, freshvert sugar, salt, vanillin. CONTAINS CASHEW, MILK, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4322) PKG WIN BX MK CHERRY CORDL 8oz

Instructions

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - emulsifier, vanillin - artificial flavor), invert sugar, maraschino cherries (cherries, corn sweetener, citric acid, sodium benzoate, potassium sorbate, red #40, natural & artificial flavors, trace of sulfur dioxide), chocolate (sugar, partially hydrogenated vegetable oil [cottonseed, soybean], cocoa butter, chocolate liquor, soy lecithin, salt, vanillin). CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4323) PKG WIN BX MK MINI PRETZEL 7oz

Instructions

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), pretzels (enriched wheat flour [wheat starch, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, silicon dioxide {anti-caking agent}, salt, vegetable oil {corn, canola, cottonseed, soybean), sodium bicarbonate, yeast. Contains less than 2% of corn syrup.), milk undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa, whole milk, non-fat milk, soy lecithin), dark undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa processed with alkali, non-fat milk, soy lecithin). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4324) PKG WIN BX MK COCONUT CLUS 8oz

Instructions

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), toasted flake coconut (coconut, sugar, water, propylene glycol, salt, sodium metabisulfite). CONTAINS MILK, SOY, TREE NUT. FACILITY PROCESSES PEANUT AND OTHER TREE NUTS.

(4325) PKG WIN BX MK MACADAMIA TUTTLE 8oz

Instructions

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), macadamia nuts (macadamia nuts, partially hydrogenated vegetable oil [corn, cottonseed, soybean], salt), corn syrup solids, granulated sugar, milk undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa, whole milk, non-fat milk, soy lecithin), dark undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa processed with alkali, non-fat milk, soy lecithin), cream powder (cream, lecithin, tocopherols), butter (cream, salt), evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), freshvert sugar, salt, partially hydrogenated soybean & cottonseed oil, vanillin. CONTAINS MACADAMIA, MILK, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4326) PKG WIN BX MK ORANGE PEEL 8oz

Instructions

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), orange peel (orange strips, glucose-fructose syrup, sugar, citric acid, sulphur dioxide), milk undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa, whole milk, non-fat milk, soy lecithin), dark undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa processed with alkali, non-fat milk, soy lecithin). CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4327) PKG WIN BX MK PEANUT CLUST 8oz

Instructions

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), roasted salted peanuts (peanuts, peanut and/or cottonseed and/or soybean oil, salt). CONTAINS MILK, PEANUT, SOY. FACILITY PROCESSES TREE NUTS.

(4329) PKG WIN BX MK PECAN TUTTLE 8oz

Instructions

Eight ounces of classic milk pecan tuttles - pecan pieces, creamy caramel and milk chocolate - in a convenient package

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), pecan pieces, corn syrup solids, granulated sugar, milk undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa, whole milk, non-fat milk, soy lecithin), dark undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa processed with alkali, non-fat milk, soy lecithin), cream powder (cream, lecithin, tocopherols), butter (cream, salt), evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), partially hydrogenated soybean & cottonseed oil, freshvert sugar, salt, vanillin. CONTAINS MILK, PECAN, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS

(4330) PKG WIN BX WHT ALMOND BARK 6oz

Instructions

Six ounces of smooth white chocolate and almond bark in a convenient package

INGREDIENTS: roasted almond pieces (almond, partially hydrogenated peanut, cottonseed or soybean oil, salt), milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor). CONTAINS ALMOND, MILK, PEANUT, SOY. FACILITY PROCESSES OTHER TREE NUTS.

(4331) PKG WIN BX WHT MACADAMIA TUTTLE 8oz

Instructions

Eight ounces of macadamia nuts covered in caramel and smooth white chocolate in a convenient package

INGREDIENTS: white chocolate coating (sugar, palm kernel oil, sweet dairy whey, lactose, milk fat, nonfat milk, buttermilk, sodium caseinate, partially hydrogenated palm oil, soy lecithin - an emulsifier, artificial flavors), macadamia nuts (macadamia nuts, partially hydrogenated vegetable oil [corn, cottonseed, soybean], salt), corn syrup solids, granulated sugar, cream powder (cream, lecithin, tocopherols), butter (cream, salt), evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), freshvert sugar, salt, partially hydrogenated soybean & cottonseed oil, vanillin. CONTAINS MACADAMIA, MILK, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4332) PKG WIN BX WHT MINI PRETZEL 7oz

Instructions

Seven ounces of crisp salty mini pretzels covered with smooth white chocolate

INGREDIENTS: white chocolate coating (sugar, palm kernel oil, sweet dairy whey, lactose, milk fat, nonfat milk, buttermilk, sodium caseinate, partially hydrogenated palm oil, soy lecithin - an emulsifier, artificial flavors), pretzels (enriched wheat flour [wheat starch, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, silicon dioxide {anti-caking agent}, salt, vegetable oil {corn, canola, cottonseed, soybean), sodium bicarbonate, yeast. Contains less than 2% of corn syrup.). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4333) PKG WIN BX WHT MK DK MINI PRETZELS 7OZ

Instructions

Seven ounces of assorted salty mini pretzels covered in white, milk and dark chocolates

INGREDIENTS: pretzels (enriched wheat flour [wheat starch, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, silicon dioxide {anti-caking agent}, salt, vegetable oil {corn, canola, cottonseed, soybean), sodium bicarbonate, yeast. Contains less than 2% of corn syrup.), milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin, vanillin, natural flavors), white chocolate coating (sugar, palm kernel oil, sweet dairy whey, lactose, milk fat, nonfat milk, buttermilk, sodium caseinate, partially hydrogenated palm oil, soy lecithin, artificial flavors), milk undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa, whole milk, non-fat milk, soy lecithin) dark undercoat chocolate (sugar, partially hydrogenated palm oil, cocoa processed with alkali, non-fat milk, soy lecithin). CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4335) PKG WIN BX MK RAISIN CLUST 8oz

Instructions

Seven ounces of creamy milk chocolate raisin clusters in a convenient package

INGREDIENTS: milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), raisins. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4336) PKG WIN BX DK RAISIN CLUST 8oz

Instructions

Eight ounces of rich dark chocolate raisinclusters

INGREDIENTS: semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), raisins. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4350) CHOCOLATE FUDGE 16# BATCH

Instructions

Chocolate Fudge

1. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

2. Add dry ingredients.

3. Add no more than two (2) pounds of Chocolate and/or Vanilla fudge scraps.

4. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

5. Keep mixture low in the kettle while cooking.

6. Turn stove off so that temperature goes to exactly 236 degrees (+ or – adjustment for thermometer calibration, temperature, humidity and barometric pressure).

7. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

8. Add butter and stir until it is melted.

9. Pour into bars on marble table.

10. Let cool to about 100 degrees.

11. Add flavoring.

12. Paddle

*For total recook batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: granulated sugar, water, corn syrup solids, chocolate liquor processed with alkali, butter (cream, salt), cream powder (cream, lecithin, tocopherols), vegetable oil (partially hydrogenated cottonseed, soybean), salt, vanillin - an artificial flavor. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4351) DOUBLE DARK CHOCOLATE FUDGE 17# BATCH

Instructions

DOUBLE DARK CHOCOLATE FUDGE

1. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

2. Add dry ingredients.

3. Add no more than two (2) pounds of Double Dark Chocolate, Chocolate and/or Vanilla fudge scraps.

4. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

5. Keep mixture low in the kettle while cooking.

6. Turn stove off so that temperature goes to exactly 235 degrees (+ or – adjustment for temperature calibration, temperature, humidity, and barometric pressure).

7. Add butter and stir until it is melted.

8. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

9. Pour into bars on marble table.

10. Let cool to about 100 degrees.

11. Add flavoring.

12. Paddle.

*Check fudge daily and recook any that become too hard or too soft. For total recook batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: sugar, water, chocolate liquor processed with alkali, corn syrup solids, butter (cream, salt), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin - an artificial flavor. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4354) CHOCOLATE CARAMEL CASHEW FUDGE19.5# BATCH

Instructions

Chocolate Caramel Cashew Fudge

1. Split caramel into five equal portions and roll into approximately 40” long strips and set aside.

2. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

3. Add dry ingredients.

4. Add no more than two (2) pounds Chocolate Caramel Cashew scraps.

5. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

6. Keep mixture low in the kettle while cooking.

7. Turn stove off so that temperature goes to exactly 236 degrees (+ or – adjustment for thermometer calibration, temperature, humidity, and barometric pressure).

8. Add butter and stir until it is melted.

9. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

10. Pour into bars on marble table.

11. Let cool to about 100 degrees.

12. Add flavoring and start paddling to mix in.

13. Add cashew pieces and continue paddling.

14. On the last few loafing passes, add three (3) strips of caramel to the fudge.

15. Finish loafing process.

16. Place 2 strips of caramel on top of the load as soon as fudge is done and still warm.

17. Sprinkle top with cashew pieces while warm.

*Check fudge daily and recook any that become too hard or too soft. For total recook batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: sugar, water, corn syrup solids, butter (cream, salt), chocolate liquor processed with alkali, roasted & salted cashews (cashews, partially hydrogenated vegetable oil [cottonseed, soybean], salt), cream powder (cream, lecithin, tocopherols), water, partially hydrogenated vegetable oil (cottonseed, soybean), evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), salt, vanillin - an artificial flavor. CONTAINS CASHEW, MILK, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4356) CHOCOLATE CHERRY WALNUT FUDGE 19# BATCH

Instructions

Chocolate Cherry Nut Fudge

1. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

2. Add dry ingredients.

3. Add no more than two (2) pounds of Chocolate, Chocolate Cherry Nut, Chocolate English Walnut, and/or Vanilla fudge scraps.

4. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

5. Keep mixture low in the kettle while cooking.

6. Turn stove off so that temperature goes to exactly 236 degrees (+ or – adjustment for thermometer calibration, temperature, humidity and barometric pressure).

7. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

8. Add butter and stir until it is melted.

9. Pour into bars on marble table.

10. Let cool to about 100 degrees.

11. Add flavoring and begin paddling to mix in.

12. Add dried cherries, English walnut pieces continue paddling.

*For total recook batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: sugar, water, dried cherries (cherries, sugar, sunflower oil), corn syrup solids, chocolate liquor processed with alkali, butter (cream, salt), walnuts, cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt, cherry flavor. CONTAINS MILK, SOY, WALNUT. FACILITY PROCESSES PEANUT AND OTHER TREE NUTS.

(4358) CHOCOLATE ENGLISH WALNUT FUDGE18# BATCH

Instructions

Chocolate English Walnut Fudge

1. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

2. Add dry ingredients.

3. Add no more than two (2) pounds of Chocolate and/or Chocolate English Walnut fudge scraps.

4. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

5. Keep mixture low in the kettle while cooking.

6. Turn stove off so that temperature goes to exactly 236 degrees (+ or – adjustment for thermometer calibration, temperature, humidity and barometric pressure).

7. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

8. Add butter and stir until it is melted.

9. Pour into bars on marble table.

10. Let cool to about 100 degrees.

11. Add flavoring and start paddling to mix in.

12. Add English walnuts and continue paddling.

*For total recook batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: sugar, water, walnuts, corn syrup solids, chocolate liquor processed with alkali, butter (cream, salt), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin - an artificial flavor. CONTAINS MILK, SOY, WALNUT. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4360) CHOCOLATE MINT FUDGE 16# BATCH

Instructions

Chocolate Mint Fudge

1. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

2. Add dry ingredients.

3. Add no more than two (2) pounds of Chocolate Mint, Mint Chocolate Chip and/or Peppermint Stick fudge scraps.

4. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

5. Keep mixture low in the kettle while cooking.

6. Turn stove off so that temperature goes to exactly 236 degrees (+ or – adjustment for thermometer calibration, temperature, humidity and barometric pressure).

7. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

8. Add butter and stir until it is melted.

9. Pour into bars on marble table.

10. Let cool to about 100 degrees.

11. Add flavoring.

12. Paddle

*For total recook batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: sugar, water, corn syrup solids, chocolate liquor processed with alkali, butter (cream, salt), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin - an artificial flavor, peppermint oil. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4362) CHOCOLATE PEANUT BUTTER FUDGE 20# BATCH

Instructions

Chocolate Peanut Butter Fudge

1. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

2. Add dry ingredients.

3. Add no more than two pounds of Chocolate Peanut Butter fudge scraps.

4. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

5. Keep mixture low in the kettle while cooking.

6. Turn stove off so that temperature goes to exactly 236 degrees (+ or – adjustment for thermometer calibration, temperature, humidity, and barometric pressure).

7. If you overshoot the temperature, add ¼ quart of water and cook up ½ degree above the original finish temperature.

8. Add butter and stir until it is melted.

9. Pour into bars on marble table and add the creamy peanut butter.

10. Let cool to about 100 degrees.

11. Add flavoring.

12. Paddle.

13. Add chunks of peanut butter fudge spread evenly through loaf and begin the loafing. It is best if you can chunk the peanut butter fudge and let it sit a day before using.

*For total recook batches, add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: granulated sugar, water, peanut butter (peanuts, dextrose, hydrogenated vegetable oil [cottonseed and rapeseed], salt, sugar), corn syrup solids, butter (cream, salt), chocolate liquor processed with alkali, cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), sugar, salt, vanillin - an artificial flavor. CONTAINS MILK, PEANUT, SOY. FACILITY PROCESSES TREE NUTS.

(4364) CHOCOLATE PECAN FUDGE 18# BATCH

Instructions

Chocolate Pecan Fudge

1. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

2. Add dry ingredients.

3. Add no more than two (2) pounds of Chocolate, Chocolate Pecan, Vanilla, and/or Vanilla Pecan fudge scraps.

4. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

5. Keep mixture low in the kettle while cooking.

6. Turn stove off so that temperature goes to exactly 236 degrees (+ or – adjustment for thermometer calibration, temperature, humidity and barometric pressure).

7. Add butter and stir until it is melted.

8. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

9. Pour into bars on marble table.

10. Let cool to about 100 degrees.

11. Add flavoring and start paddling to mix in.

12. Add pecan pieces and continue paddling.

13. Finish loafing process.

*Check fudge daily and recook any that becomes too hard or too soft. For total recook
batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: granulated sugar, water, pecan pieces, corn syrup solids, chocolate liquor processed with alkali, butter (cream, salt), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin - an artificial flavor. CONTAINS MILK, PECAN, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4366) CHOCOLATE RASPBERRY FUDGE 16# BATCH

Instructions

Chocolate Raspberry Fudge

1. Add Kilwins cream powder to hot water. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

2. Add dry ingredients.

3. Add no more than two (2) pounds of Chocolate and/or Chocolate Raspberry fudge scraps.

4. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

5. Keep mixture low in the kettle while cooking.

6. Turn stove off so that temperature goes to exactly 236 degrees (+ or – adjustment for thermometer calibration, temperature, humidity and barometric pressure).

7. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

8. Add butter and stir until it is melted.

9. Pour into bars on marble table.

10. Let cool to about 100 degrees.

11. Add flavoring.

12. Paddle

*For total recook batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: sugar, water, corn syrup solids, chocolate liquor processed with alkali, butter (cream, salt), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), raspberry flavor, salt. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4368) BUTTER PECAN FUDGE 17# BATCH

Instructions

Butter Pecan Fudge

1. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

2. Add dry ingredients.

3. Add no more than two (2) pounds of Butter Pecan fudge scraps.

4. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

5. Keep mixture low in the kettle while cooking.

6. Turn stove off so that temperature goes to exactly 237 degrees (+ or – adjustment for thermometer calibration, temperature, humidity and barometric pressure).

7. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

8. Add butter and stir until it is melted.

9. Pour into bars on marble table.

10. Let cool to about 100 degrees.

11. Add flavoring and start paddling to mix in.

12. Add pecans and continue paddling.

*For total recook batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: sugar, water, pecans, sugar, corn syrup, butter (cream, salt), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt. CONTAINS MILK, PECAN, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4370) CAPPUCCINO FUDGE 16# BATCH

Instructions

Cappuccino Fudge

1. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

2. Add dry ingredients.

3. Add no more than two (2) pounds of Cappuccino fudge scraps.

4. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

5. Keep mixture low in the kettle while cooking.

6. Turn stove off so that temperature goes to exactly 236 degrees (+ or – adjustment for thermometer calibration, temperature, humidity and barometric pressure).

7. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

8. Add butter and stir until it is melted.

9. Pour into bars on marble table.

10. Let cool to about 100 degrees.

11. Add flavoring.

12. Paddle

*For total recook batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: sugar, water, corn syrup solids, butter (cream, salt), chocolate liquor processed with alkali, cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt, artificial flavor. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4372) COOKIES N CREAM FUDGE 15.75# BATCH

Instructions

Cookies ‘N Cream Fudge

1. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

2. Add dry ingredients.

3. No scraps go into this fudge.

4. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

5. Keep mixture low in the kettle while cooking.

6. Turn stove off so that temperature goes to exactly 237degrees (+ or – adjustment for thermometer calibration, temperature, humidity, and barometric pressure).

7. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

8. Add butter and stir until it is melted.

9. Pour into bars on marble table.

10. Let cool to about 100 degrees.

11. Add flavoring and start paddling to mix in.

12. Begin paddling process.

13. On last few loafing passes, add cookie chunks and spread evenly through the loaf.

14. Finish loafing process.


*IMPORTANT NOTE: THIS FUDGE CAN NOT BE RE-COOKED BECAUSE OF THE OREO COOKIES.

INGREDIENTS: sugar, water, corn syrup solids, Oreo cookie (sugar, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), partially hydrogenated soybean oil, cocoa (processed with alkali), high fructose corn syrup, whey, cornstarch, baking soda, salt, soy lecithin (emulsifier), vanillin - artificial flavor, chocolate), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin - an artificial flavor. CONTAINS MILK, SOY, WHEAT. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4374) GERMAN CHOCOLATE FUDGE 19.5# BATCH

Instructions

German Chocolate Fudge

1. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

2. Add dry ingredients.

3. Add no more than two (2) pounds of Chocolate English Walnut, German Chocolate, and/or Toasted Coconut fudge scraps.

4. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

5. Keep mixture low in the kettle while cooking.

6. Turn stove off so that temperature goes to exactly 236 degrees (+ or – adjustment for thermometer calibration, temperature, humidity and barometric pressure).

7. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

8. Add butter and stir until it is melted.

9. Pour into bars on marble table.

10. Let cool to about 100 degrees.

11. Add flavoring and start paddling to mix in.

12. Add coconut and English walnut pieces and continue paddling.

*For total recook batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: sugar, water, walnuts, coconut flakes (coconut, sugar, water, propylene glycol, salt, sodium metabisulfite), corn syrup solids, chocolate liquor processed with alkali, butter (cream, salt), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt, artificial coconut flavor, vanillin - an artificial flavor. CONTAINS COCONUT, MILK, SOY, WALNUT. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4376) MAPLE WALNUT FUDGE 17# BATCH

Instructions

Maple Walnut Fudge

1. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

2. Add dry ingredients.

3. Add no more than two (2) pounds of Maple Walnut fudge scraps.

4. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

5. Keep mixture low in the kettle while cooking.

6. Turn stove off so that temperature goes to exactly 237 degrees (+ or – adjustment for thermometer calibration, temperature, humidity and barometric pressure).

7. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

8. Add butter and stir until it is melted.

9. Pour into bars on marble table.

10. Let cool to about 100 degrees.

11. Add flavoring and start paddling to mix in.

12. Add raw walnut pieces and continue paddling.

*For total recook batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: sugar, water, brown sugar, walnuts, corn syrup solids, butter (cream, salt), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt, artificial maple flavor. CONTAINS MILK, SOY, WALNUT. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4378) MINT CHOCOLATE CHIP FUDGE 15.75# BATCH

Instructions

Mint Chocolate Chip Fudge

1. Prior to making, freeze the chocolate chunks so that they don’t melt.

2. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

3. Add dry ingredients.

4. No scraps go into this fudge.

5. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

6. Keep mixture low in the kettle while cooking.

7. Turn stove off so that temperature goes to exactly 237degrees (+ or – adjustment for thermometer calibration, temperature, humidity, and barometric pressure).

8. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

9. Add butter and stir until it is melted.

10. Pour into bars on marble table.

11. Let cool to about 100 degrees.

12. Add flavoring, coloring and start paddling to mix in.

13. Begin paddling process.

14. On last few loafing passes, add chocolate chunks and spread evenly through the loaf.

15. Finish loafing process.

*For total recook batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: sugar, water, butter (cream, salt), corn syrup solids, dark chocolate chunks (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), cream powder (cream, lecithin, tocopherols), salt, peppermint oil, artificial colors Blue 1, Yellow 5. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4379) TOASTED COCONUT CHOC CHUNK FUDGE 17# BATCH

Instructions

Toasted Coconut Fudge with Dark Chocolate Chunks

1. Prior to batching, freeze the chocolate chunks so that they don't melt into fudge during loafing.
2. Batch loaf leaving separate the toasted coconut, chocolate chunks and butter.
3. Add powder to hot water. For best results heat water to 189 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.
4. Add dry ingredients except for toasted coconut and chocolate chunks.
5. No scraps go into this fudge.
6. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.
7. Keep mixture low in kettle while cooking.
8. Turn stove off so that the temperature goes to exactly 237 degrees (+ or - adjustment for temperature calibration, temperature, humidity and barometric pressure).
9. Add butter and stir until it is melted.
10. If you overshoot the temperature and ¼ qt. water and cook up ½ degree above the original finish temperature.
11. Pour into bars on marble table.
12. Let cool to about 100 degrees.
13. Add flavoring and start paddling to mix in.
14. Add the toasted coconut and continue paddling.
15. Begin loafing, on the last few loafing passes, add chocolate chunks and spread evenly through the loaf.
16. Finish loafing process.

This fudge can not be re-cooked as a new batch. However you can add up to 3 lbs of toasted coconut chocolate chunk fudge to a German Chocolate Fudge.

INGREDIENTS: sugar, water, toasted flake coconut (coconut, sugar, water, propylene glycol, salt, sodium metabisulfite), dark chocolate chunks (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), corn syrup solids, butter (cream, salt), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt. CONTAINS COCONUT, MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4380) PEANUT BUTTER FUDGE 17# BATCH

Instructions

PEANUT BUTTER FUDGE

1. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

2. Add dry ingredients.

3. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

4. Keep mixture low in the kettle while cooking.

5. Turn stove off so that temperature goes to exactly 235 degrees (+ or – adjustment for thermometer calibration, temperature, humidity, and barometric pressure).

6. Add butter and stir until it is melted.

7. Pour into bars on marble table and add peanut butter.

8. Let cool to about 100 degrees.

9. Add flavoring.

10. Paddle and loaf to completion.

INGREDIENTS: sugar, water, peanut butter (peanuts, dextrose, hydrogenated vegetable oil [cottonseed and rapeseed], salt, sugar), corn syrup solids, butter (cream, salt), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin - an artificial flavor. CONTAINS MILK, PEANUT, SOY. FACILITY PROCESSES TREE NUTS.

(4381) MAPLE FUDGE 15# BATCH

Instructions

Maple Fudge

1. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

2. Add dry ingredients.

3. Add no more than two (2) pounds of Maple fudge scraps.

4. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

5. Keep mixture low in the kettle while cooking.

6. Turn stove off so that temperature goes to exactly 237 degrees (+ or – adjustment for thermometer calibration, temperature, humidity and barometric pressure).

7. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

8. Add butter and stir until it is melted.

9. Pour into bars on marble table.

10. Let cool to about 100 degrees.

11. Add flavoring and start paddling to mix in.

*For total recook batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: sugar, water, brown sugar, corn syrup solids, butter (cream, salt), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt, maple flavor. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4382) PENUCHE' FUDGE 15# BATCH

Instructions

Penuche’ Fudge

1. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

2. Add dry ingredients.

3. Add no more than two (2) pounds of Penuche’ Fudge scraps.

4. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

5. Keep mixture low in the kettle while cooking.

6. Turn stove off so that temperature goes to exactly 237degrees (+ or – adjustment for thermometer calibration, temperature, humidity, and barometric pressure).

7. Add butter and stir until it is melted.

8. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

Pour into bars on marble table.

9. Let cool to about 100 degrees.

10. Add flavoring.

11. Paddle and loaf to completion.

*Check fudge daily and recook any that become to hard or too soft. For total recook batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: sugar, brown sugar, water, corn syrup solids, butter (cream, salt), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin - an artificial flavor. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4384) PEPPERMINT STICK FUDGE 17# BATCH

Instructions

Peppermint Stick Fudge

1. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

2. Add dry ingredients.

3. Add no scraps to this fudge.

4. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

5. Keep mixture low in the kettle while cooking.

6. Turn stove off so that temperature goes to exactly 237 degrees (+ or – adjustment for thermometer calibration, temperature, humidity and barometric pressure).

7. Add butter and stir until it is melted.

8. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

9. Pour into bars on marble table.

10. Let cool to about 100 degrees.

11. Add flavoring and start paddling to mix in.

12. Add peppermint stick candy and continue paddling.

*Check fudge daily for freshness. This flavor cannot be recooked.

#2091 Crushed Peppermint Candy from Kencraft. 888.281.6400

INGREDIENTS: granulated sugar, water, peppermint candy pieces (sugar, corn syrup, palm oil, peppermint oil, soy lecithin, artificial color red #40), corn syrup solids, butter (cream, salt), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt, peppermint oil. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4385) PKG WIN BX PEPPERMINT STICK FUDGE 8oz

Instructions

INGREDIENTS: sugar, water, peppermint candy pieces (sugar, corn syrup, palm oil, peppermint oil, soy lecithin, artificial color red #40), corn syrup solids, butter (cream, salt), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt, peppermint oil. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4388) PUMPKIN WALNUT FUDGE 19.5# BATCH

Instructions

Pumpkin Walnut Fudge

1. Coat 2 pounds of raw walnut pieces with 4 teaspoons of cinnamon and set aside.

2. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

3. Add pumpkin pie mix to cream and stir.

4. Add dry ingredients.

5. Add up to two (2) pounds of Pumpkin Walnut Fudge scraps.

6. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

7. Keep mixture low in the kettle while cooking.

8. Turn stove off so that temperature goes to exactly 236 degrees (+ or – adjustment for thermometer calibration, temperature, humidity, and barometric pressure).

9. Add butter and stir until it is melted.

10. If you overshoot the temperature ad ¼ qt. water and cook up ½ degree above the original finish temperature.

11. Pour into bars on marble table.

12. Let cool to about 100 degrees.

13. Add flavoring and start paddling to mix in.

14. Add the cinnamon coated walnut pieces and continue paddling.

15. Finish loafing process.

*Check fudge daily and recook any that become too hard or too soft. For total recook batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: sugar, pumpkin pie filling (pumpkin, sugar syrup, water, salt, natural flavors, spices), water, walnuts, brown sugar, corn syrup solids, butter (cream, salt), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt, cinnamon, vanillin - an artificial flavor. CONTAINS MILK, SOY, WALNUTS. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4390) ROCKY ROAD FUDGE 17.75# BATCH

Instructions

Rocky Road Fudge

1. Prior to making, freeze the mini-marshmallows so that they do not melt.

2. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

3. Add dry ingredients.

4. Add no more than two pounds of Rocky Road, Chocolate, and/or Chocolate Pecan fudge scraps.

5. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

6. Keep mixture low in the kettle while cooking.

7. Turn stove off so that temperature goes to exactly 236 degrees (+ or – adjustment for thermometer calibration, temperature, humidity, and barometric pressure).

8. Add butter and stir until it is melted.

9. If you overshoot the temperature add ¼ quart water and cook up ½ degree above the original finish temperature.

10. Pour into bars on marble table.

11. Let cool to about 100 degrees.

12. Add flavoring and start paddling to mix in.

13. Add pecan pieces and continue paddling.

14. During last few loafing passes, add frozen miniature marshmallows.

15. Finish loafing process.

*For total recook batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: sugar, water, corn syrup solids, chocolate liquor processed with alkali, butter (cream, salt), pecan pieces, marshmallow (corn syrup, sugar, dextrose, modified food starch (from corn), water, gelatin, natural and artificial flavors, tetrasodium pyrophosphate), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin - an artificial flavor. CONTAINS FISH, MILK, PECAN, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4392) TOASTED COCONUT FUDGE 16.5# BATCH

Instructions

Toasted Coconut Fudge

1. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

2. Add dry ingredients.

3. No scraps go into this fudge.
4. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

5. Keep mixture low in kettle while cooking.

6. Turn stove off so that temperature goes to exactly 237degrees (+ or – adjustment for temperature calibration, temperature, humidity, and barometric pressure).

7. Add butter and stir until it is melted.

8. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

9. Pour into bars on marble table.

10. Let cool to about 100 degrees.

11. Add flavoring and start paddling to mix in.

12. Add the toasted coconut and continue paddling.

13. Finish loafing process.

*Check fudge daily and recook any that becomes too hard or too soft. For total recook batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: sugar, water, toasted flake coconut (coconut, sugar, water, propylene glycol, salt, sodium metabisulfite), corn syrup solids, butter (cream, salt), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt, artificial flavor. CONTAINS COCONUT, MILK, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4394) TURTLE FUDGE 19.5# BATCH

Instructions

Turtle Fudge

1. Split caramel into five (5) equal portions and roll into approximately 40” long strips and set aside.

2. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

3. Add dry ingredients.

4. Add no more than two (2) pounds of Chocolate Pecan, Praline Pecan and/or Turtle fudge scraps.

5. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

6. Keep mixture low in the kettle while cooking.

7. Turn stove off so that temperature goes to exactly 236 degrees (+ or – adjustment for thermometer calibration, temperature, humidity, and barometric pressure).

8. Add butter and stir until it is melted.

9. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

10. Pour into bars on marble table.

11. Let cool to about 100 degrees.

12. Add flavoring and start paddling to mix in.

13. Add pecan pieces and continue paddling.

14. On last few loafing passes, add three (3) strips of caramel to the fudge.

15. Finish loafing process.

16. Place two (2) strips of caramel on top of the loaf as soon as it is done and still warm.

17. Sprinkle top with pecan pieces while warm.

*Check fudge daily and recook any that becomes too hard or too soft. For total recook batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: sugar, water, corn syrup solids, butter (cream, salt), chocolate liquor processed with alkali, pecan pieces, cream powder (cream, lecithin, tocopherols), water, partially hydrogenated vegetable oil (cottonseed, soybean), evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), salt, vanillin - an artificial flavor. CONTAINS MILK, PECAN, SOY. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND OTHER TREE NUTS.

(4396) VANILLA FUDGE 15# BATCH

Instructions

Vanilla Fudge

1. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

2. Add dry ingredients.

3. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

4. Keep mixture low in the kettle while cooking.

5. Turn stove off so that temperature goes to exactly 237degrees (+ or – adjustment for thermometer calibration, temperature, humidity, and barometric pressure).

6. Add butter and stir until it is melted.

7. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

8. Pour into bars on marble table.

9. Let cool to about 100 degrees.

10. Add flavoring.

11. Paddle and loaf to completion.

*Check fudge daily and recook any that become too hard or too soft. For total recook batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: sugar, water, corn syrup solids, butter (cream, salt), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin - an artificial flavor. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4397) VANILLA CHERRY WALNUT FUDGE

Instructions

Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

Add dry ingredients.

Add no more than 2 pounds of Vanilla fudge scraps.

Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

Keep mixture low in the kettle while cooking.

Turn stove off so that tempurature goes to exactly 237 degrees (+ or - adjustment for thermometer calibration, temperature, humidity, and barometric pressure).

Add butter and stir until it is melted.

If you overshoot the tempurature, add 1/4 quart of water and cook up 1/2 degree above the original finish tempurature.

Pour into bars on the marble table.

Let cool to about 100 degrees.

Add flavoring and begin paddling to mix in.

Add dried Cherries and walnuts and continue paddling, and form into loaf at completion.

INGREDIENTS: sugar, water, corn syrup solids, butter (cream, salt), walnuts, dried cherries (cherries, sugar, sunflower oil), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin - an artificial flavor. CONTAINS MILK, SOY, WALNUT. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4398) VANILLA PECAN FUDGE 17# BATCH

Instructions

Vanilla Pecan Fudge

1. Add cream powder to hot water. For best results heat water to 180 degrees before you add the cream powder. Then stir with a wire whisk until there are no lumps and it is completely dissolved.

2. Add dry ingredients.

3. Add no more than 2 pounds of Vanilla Pecan fudge scraps.

4. Turn stove on high and stir constantly until ingredients all liquefy, then stir as needed.

5. Keep mixture low in the kettle while cooking.

6. Turn stove off so that temperature goes to exactly 237degrees (+ or – adjustment for thermometer calibration, temperature, humidity, and barometric pressure).

7. Add butter and stir until it is melted.

8. If you overshoot the temperature add ¼ qt. water and cook up ½ degree above the original finish temperature.

9. Pour into bars on marble table.

10. Let cool to about 100 degrees.

11. Add flavoring and pecan pieces.

12. Paddle and loaf to completion.

*Check fudge daily and recook any that become too hard or too soft. For total recook batches add 1 qt. water and cook up ½ degree plus extra ½ degree if fudge was too soft.

INGREDIENTS: sugar, water, pecan pieces, corn syrup solids, butter (cream, salt), cream powder (cream, lecithin, tocopherols), partially hydrogenated vegetable oil (cottonseed, soybean), salt. CONTAINS MILK, PECAN, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4401) CARAMEL CORN 2oz BAG BATCH 80 BAGS

Instructions

4401 Caramel Corn 2 Oz. Bag Batch 80 Bags

1. Prepare CPC bags with appropriate label and amount for estimated yield. The factory seal is at the top of the bag and the seam is on the back. Price bags and code with production date to insure proper rotation of product during restocking.
2. Complete recipe (70000) Popped Corn. Repeat to achieve necessary gallon amount for recipe, measure out and set aside. TIP: An empty ice cream bucket filled to the line just below the brim equals 3 gallons
3. Batch together dry ingredients. Gather butter and set aside close to the cooking area.
4. Into the deep kettle combine water and all dry ingredients (brown sugar, sugar, corn sugar and salt).
5. Turn stove heat on high and stir constantly to avoid scorching.
6. Cook to 270 degrees and add butter.
7. Cook to 300 degrees and turn off heat.

FOR ELECTRIC STOVES, REMOVE KETTLE AND PUT INTO KETTLE DOLLY

8. Stir in half of the popcorn, coating thoroughly with syrup. Add remainder of popcorn and mix thoroughly until all popcorn is uniformly coated.
9. Dump popcorn onto table and spread out evenly over table with heat resistant gloved hands, careful not to break popped corn while spreading.
10. Let the product cool.
11. Package corn immediately after cooling, to prevent humidity from making it sticky. The product in each bag must weigh up to the labeled weight, for this recipe 2 oz. of corn in each bag. To insure accurate product weight, tare weight of bag prior to filling bags using gloved hands.

Weight Conversions:
1 lb. = 1.00
5 oz. = .31 - .32
2 oz. = .12 - .13

Required Label: 4401L

INGREDIENTS: granulated sugar, popcorn, corn syrup solids, brown sugar, red coconut oil with beta carotene, butter (cream, salt), salt. CONTAINS MILK. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4410) CARAMEL CORN 5 OZ BAG BATCH 48 BAGS

Instructions

4410 Caramel Corn 5 Oz. Bag Batch 48 Bags

1. Prepare CPC bags with appropriate label and amount for estimated yield. The factory seal is at the top of the bag and the seam is on the back. Price bags and code with production date to insure proper rotation of product during restocking.
2. Complete recipe (70000) Popped Corn. Repeat to achieve necessary gallon amount for recipe, measure out and set aside. TIP: An empty ice cream tub filled up to the line just below the brim equals 3 gallons.
3. Batch together dry ingredients. Gather butter and set aside close to the cooking area.
4. Into the deep kettle combine water and all dry ingredients (brown sugar, sugar, corn sugar and salt).
5. Turn stove heat on high and stir constantly to avoid scorching.
6. Cook to 270 degrees and add butter.
7. Cook to 300 degrees and turn off heat.

FOR ELECTRIC STOVES, REMOVE KETTLE AND PUT INTO KETTLE DOLLY

8. Stir in half of the popcorn, coating thoroughly with syrup. Add remainder of popcorn and mix thoroughly until all popcorn is uniformly coated.
9. Dump popcorn onto table and spread out evenly over table with heat resistant gloved hands, careful not to break popped corn while spreading.
10. Let the product cool.
11. Package corn immediately after cooling, to prevent humidity from making it sticky. The product in each bag must weigh up to the labeled weight, for this recipe 5 oz. of corn in each bag. To insure accurate product weight, tare weight of bag prior to filling bags using gloved hands.

Weight Conversions:
1 lb. = 1.00
5 oz. = .31 - .32
2 oz. = .12 - .13

Required Label: 4410L

INGREDIENTS: granulated sugar, popcorn, corn syrup solids, brown sugar, red coconut oil with beta carotene, butter (cream, salt), salt. CONTAINS MILK. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4412) CARAMEL CORN 1 LB BAG BATCH 15 BAGS

Instructions

4412 Caramel Corn 1 lbs Bag Batch 15 Bags

1. Prepare CPC bags with appropriate label and amount for estimated yield. The factory seal is at the top of the bag and the seam is on the back. Price bags and code with production date to insure proper rotation of product during restocking.
2. Complete recipe (70000) Popped Corn. Repeat to achieve necessary gallon amount for recipe, measure out and set aside. TIP: An empty ice cream bucket filled to the line just under the brim equals 3 gallons.
3. Batch together dry ingredients. Gather butter and set aside close to the cooking area.
4. Into the deep kettle combine water and all dry ingredients (brown sugar, sugar, corn sugar and salt).
5. Turn stove heat on high and stir constantly to avoid scorching.
6. Cook to 270 degrees and add butter.
7. Cook to 300 degrees and turn off heat.

FOR ELECTRIC STOVES, REMOVE KETTLE AND PUT INTO KETTLE DOLLY

8. Stir in half of the popcorn, coating thoroughly with syrup. Add remainder of popcorn and mix thoroughly until all popcorn is uniformly coated.
9. Dump popcorn onto table and spread out evenly over table with heat resistant gloved hands, careful not to break popped corn while spreading.
10. Let the product cool.
11. Package corn immediately after cooling, to prevent humidity from making it sticky. The product in each bag must weigh up to the labeled weight, for this recipe 1 lbs. of corn in each bag. To insure accurate product weight, tare weight of bag prior to filling bags using gloved hands.

Weight Conversions:
1 lb. = 1.00
5 oz. = .31 - .32
2 oz. = .12 - .13

Required Label: 4412L

INGREDIENTS: granulated sugar, popcorn, corn syrup solids, brown sugar, red coconut oil with beta carotene, butter (cream, salt), salt. CONTAINS MILK. FACILITY PROCESSES PEANUTS AND TREE NUTS.

(4413) MILK STRIPED CARAMEL CORN 6oz

Instructions

CHOCOLATE STRIPED CARAMEL CORN

1. Prepare CPC bags with appropriate label and amount for estimated yield. The factory seal is at the top of the bag and the seam is on the back. Price bags and code with production date to insure proper rotation of product during restocking.
2. Turn on heat sealer.
3. Place half sheet pan on scale, place parchment paper cut to size on pan and tare weight of pan.
4. Fill pan with corn, tightly position corn on pan so you can not see any parchment through corn. The weight of the corn should be divisible by 6 ounces. Example if you wanted to produce 3, bags of striped corn you would need to fill the tray with 18 ounces of corn.
5. Tare weight of tray with corn.
6. Temper chocolate.
7. Make a parchment bag and fill with tempered chocolate 2/3rds of the way full.
8. Stripe caramel corn until proper weight is achieved. For every 5 ounces of corn you should use 1 ounce of chocolate. Your motion for striping should be quick and loose so the chocolate flows smoothly on to the corn.
9. Set aside to harden.
10. As soon as possible gently place corn in CPC bag and heat seal.

Required Label: 4413L

INGREDIENTS: sugar, milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin-emulsifier, vanillin-artificial flavor), water, popcorn, corn syrup, butter, coconut oil, salt.

(4414) DK STRIPED CARAMEL CORN 6oz

Instructions

Striped Corns

1. Prepare CPC bags with appropriate label and amount for estimated yield. The factory seal is at the top of the bag and the seam is on the back. Price bags and code with production date to insure proper rotation of product during restocking.
2. Turn on heat sealer.
3. Place half sheet pan on scale and tare weight of pan.
4. Fill pan with Nutcracker, tightly position corn on pan so you can not see any parchment through corn. The weight of the corn should be divisible by 8 ounces. Example if you wanted to produce 3, bags of striped Nutcracker you would need to fill the tray with 1.5 lbs of corn.
5. Tare weight of tray with corn.
6. Temper chocolate.
7. Make a parchment bag and fill with tempered chocolate 2/3rds of the way full.
8. Stripe caramel corn until proper weight is achieved. For every 8 ounces of corn you should use 1 ounce of chocolate. Your motion for striping should be quick and loose so the chocolate flows smoothly on to the corn.
9. Set aside to harder.
10. As soon as possible gently place corn in CPC bag and heat seal.

Required Label: 4414L

INGREDIENTS: sugar, semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, butterfat, soy lecithin, vanillin-artificial flavor, natural flavors), water, Popcorn, corn syrup, butter, coconut oil, salt.

(4416) PEANUT CARAMEL CORN 7 OZ BAG BATCH 48 BAGS

Instructions

Peanut Caramel Corn

1. Prepare CPC bags with appropriate label and amount for estimated yield. The factory seal is at the top of the bag and the seam is on the back. Price bags and code with production date to insure proper rotation of product during restocking.
2. Complete recipe (70000) Popped Corn. Repeat to achieve necessary gallon amount for recipe measure out and set aside. TIP: An ice cream tub filled up to the line just below the brim equals 3 gallons.
3. Combined salt with baking soda and set aside.
4. Gather nuts and set aside and gather butter and set aside.
5. Batch together dry ingredients (brown sugar, sugar, and corn sugar).
6. In the large kettle combined water and dry ingredients (brown sugar, sugar and corn sugar).
7. Turn heat on high and stir constantly - to avoid scorching.
8. Cook to 235 degrees and add peanuts while stirring.
9. Cook to 270 degrees and add butter while stirring continuously.
10. Cook to 300 degrees and turn off heat.

FOR ELECTRIC STOVES REMOVE KETTLE AND PUT INTO DOLLY

11. Stir in salt and soda mixture thoroughly.
12. Stir in half of the popcorn, coating thoroughly with syrup. Add remainder of popcorn and mix thoroughly until all popcorn is uniformly coated.
13. Dump popcorn onto table and spread out evenly over table with heat resistant gloved hands, carful not to break popped corn while spreading.
14. Cool.
15. Package corn immediately after cooling, to prevent humidity form making it sticky. The product in each bag must weigh up to the recipe weight. To insure accurate product weight, tare weight of bag prior to filling with corn using gloved hands.

Weight Conversion:
7 oz. = .43 - .44
1 ¼ lb. = 1.25

Required Label: 4416L

INGREDIENTS: granulated sugar, peanuts, brown sugar, popcorn, corn syrup solids, red coconut oil with beta carotene, butter (cream, salt), salt, baking soda. CONTAINS MILK, PEANUT. FACILITY PROCESSES TREE NUTS.

(4418) PEANUT CARAMEL CORN 1.25# BAG BATCH 16 BAGS

Instructions

Peanut Caramel Corn

1. Prepare CPC bags with appropriate label and amount for estimated yield. The factory seal is at the top of the bag and the seam is on the back. Price bags and code with production date to insure proper rotation of product during restocking.
2. Complete recipe (70000) Popped Corn. Repeat to achieve necessary gallon amount for recipe measure out and set aside. TIP: An ice cream tub filled up to the line just below the brim equals 3 gallons.
3. Combined salt with baking soda and set aside.
4. Gather nuts and set aside and gather butter and set aside.
5. Batch together dry ingredients (brown sugar, sugar, and corn sugar).
6. In the large kettle combined water and dry ingredients (brown sugar, sugar and corn sugar).
7. Turn heat on high and stir constantly - to avoid scorching.
8. Cook to 235 degrees and add peanuts while stirring.
9. Cook to 270 degrees and add butter while stirring continuously.
10. Cook to 300 degrees and turn off heat.

FOR ELECTRIC STOVES REMOVE KETTLE AND PUT INTO DOLLY

11. Stir in salt and soda mixture thoroughly.
12. Stir in half of the popcorn, coating thoroughly with syrup. Add remainder of popcorn and mix thoroughly until all popcorn is uniformly coated.
13. Dump popcorn onto table and spread out evenly over table with heat resistant gloved hands, carful not to break popped corn while spreading.
14. Cool.
15. Package corn immediately after cooling, to prevent humidity form making it sticky. The product in each bag must weigh up to the recipe weight. To insure accurate product weight, tare weight of bag prior to filling with corn using gloved hands.

Weight Conversion:
7 oz. = .43 - .44
1 ¼ lb. = 1.25

Required Label: 4418L

INGREDIENTS: granulated sugar, peanuts, popcorn, brown sugar, corn syrup solids, red coconut oil with beta carotene, butter (cream, salt), salt, sodium bicarbonate. CONTAINS MILK, PEANUT. FACILITY PROCESSES TREE NUTS.

(4420) NUTCRACKER SWEETS 8 OZ BAG BATCH 48

Instructions

4420 Nutcracker Sweets 8 oz. Bag Batch 48 Bags

1. Prepare CPC bags with appropriate label and amount for estimated yield. The factory seal is at the top of the bag and the seam is on the back. Price bags and code with production date to insure proper rotation of product during restocking.
2. Complete recipe (70000) Popped Corn. Repeat to achieve necessary gallon amount for recipe, measure out and set aside. TIP: An empty ice cream tub filled up to the line just below the brim equals 3 gallons.
3. Batch together dry ingredients (white sugar, corn sugar, popcorn salt). Gather butter, almonds and pecans (keeping nuts separate) and set aside close to cooking area.
4. Into the deep kettle combine water and all dry ingredients (white sugar, corn sugar and salt).
5. Turn heat on high and stir constantly to avoid scorching.
6. Cook to 240 degrees and add almonds, while stirring continuously.
7. Cook to 270 degrees and add butter, while stirring continuously.
8. Cook to 300 degrees and turn off heat.
9. Add pecan halves while stirring continuously.

FOR ELECTRIC STOVES, REMOVE KETTLE AND PUT INTO KETTLE DOLLY

10. Stir in half of the popcorn, coating thoroughly with syrup. Add remainder of popcorn and mix thoroughly until all popcorn is uniformly coated.
11. Dump popcorn onto table and spread out evenly over table with heat resistant gloved hands, careful not to break popped corn while spreading.
12. Cool.
13. Package corn immediately after cooling, to prevent humidity from making it sticky. The product in each bag must weigh up to the labeled weight, for this recipe use 8 ounces of corn in each bag. To insure accurate product weight, tare weight of bag prior to filling bag using gloved hands.

Weight Conversions:
1.50 lb. = 1.50
8 oz. = .50
4 oz. = .25

Required Label: 4420L

INGREDIENTS: granulated sugar, raw almonds, pecans, corn syrup solids, popcorn, butter (cream, salt), red coconut oil with beta carotene, salt. CONTAINS MILK, ALMOND, PECAN. PROCESSED ON SHARED EQUIPMENT WITH PEANUTS AND OTHER TREE NUTS.

(4422) NUTCRACKER SWEETS 1.5# BAG BATCH 14

Instructions

4422 Nutcracker Sweets 1.5 lbs. Bag Batch 14 Bags

1. Prepare CPC bags with appropriate label and amount for estimated yield. The factory seal is at the top of the bag and the seam is on the back. Price bags and code with production date to insure proper rotation of product during restocking.
2. Complete recipe (70000) Popped Corn. Repeat to achieve necessary gallon amount for recipe, measure out and set aside. TIP: An empty ice cream tub up to the line just below the brim equals 3 gallons.
3. Batch together dry ingredients (white sugar, corn sugar, popcorn salt). Gather butter, almonds and pecans (keeping nuts separated) and set aside close to cooking area.
4. Into the deep kettle combine water and all dry ingredients (white sugar, corn sugar and salt).
5. Turn stove heat on high and stir constantly to avoid scorching.
6. Cook to 240 degrees and add almonds, while stirring continuously.
7. Cook to 270 degrees and add butter, while stirring continuously.
8. Cook to 300 degrees and turn off heat.
9. Add pecan halves while stirring continuously.

FOR ELECTRIC STOVES, REMOVE KETTLE AND PUT INTO KETTLE DOLLY

10. Stir in half of the popcorn, coating thoroughly with syrup. Add remainder of popcorn and mix thoroughly until all popcorn is uniformly coated.
11. Dump popcorn onto table and spread out evenly over table with heat resistant gloved hands, careful not to break popped corn while spreading.
12. Cool.
13. Package corn immediately after cooling, to prevent humidity from making it sticky. The product in each bag must weigh up to the labeled weight, for this recipe use 1.5 lbs of corn in each bag. To insure accurate product weight, tare weight of bag prior to filling bag using gloved hands.

Weight Conversions:
1.50 lb. = 1.50
8 oz. = .50
4 oz. = .25

Required Label: 4422L

INGREDIENTS: granulated sugar, raw almonds, pecans, corn syrup solids, popcorn, butter (cream, salt), red coconut oil with beta carotene, salt. CONTAINS MILK, ALMOND, PECAN. PROCESSED ON SHARED EQUIPMENT WITH PEANUTS AND OTHER TREE NUTS.

(4423) MILK STRIPED NUTCRACKER SW 9oz

Instructions

1. Prepare CPC bags with appropriate label and amount for estimated yield. The factory seal is at the top of the bag and the seam is on the back. Price bags and code with production date to insure proper rotation of product during restocking.
2. Turn on heat sealer.
3. Place half sheet pan on scale, place parchment cut to fit and tare weight of pan.
4. Fill pan with Nutcracker, tightly position corn on pan so you can not see any parchment through corn. The weight of the corn should be divisible by 8 ounces. Example if you wanted to produce 3, bags of striped Nutcracker you would need to fill the tray with 1.5 lbs of corn.
5. Tare weight of tray with corn.
6. Temper chocolate.
7. Make a parchment bag and fill with tempered chocolate 2/3rds of the way full.
8. Stripe caramel corn until proper weight is achieved. For every 8 ounces of corn you should use 1 ounce of chocolate. Your motion for striping should be quick and loose so the chocolate flows smoothly on to the corn.
9. Set aside to harden.
10. As soon as possible gently place corn in CPC bag and heat seal.

Required Label: 4423L

INGREDIENTS: granulated sugar, almonds, pecans, milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), water, corn syrup solids, popcorn, butter(cream, salt), red coconut oil with beta carotene, salt. CONTAINS ALMOND, MILK, PECAN, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4424) DK STRIPED NUTCRACKER SWEET 9oz

Instructions

Chocolate Striped Nutcracker
1. Prepare CPC bags with appropriate label and amount for estimated yield. The factory seal is at the top of the bag and the seam is on the back. Price bags and code with production date to insure proper rotation of product during restocking.
2. Turn on heat sealer.
3. Place half sheet pan on scale, place parchment paper cut to size and tare weight of pan.
4. Fill pan with Nutcracker, tightly position corn on pan so you can not see any parchment through corn. The weight of the corn should be divisible by 8 ounces. Example if you wanted to produce 3, bags of striped Nutcracker you would need to fill the tray with 1.5 lbs of corn.
5. Tare weight of tray with corn.
6. Temper chocolate.
7. Make a parchment bag and fill with tempered chocolate 2/3rds of the way full.
8. Stripe caramel corn until proper weight is achieved. For every 8 ounces of corn you should use 1 ounce of chocolate. Your motion for striping should be quick and loose so the chocolate flows smoothly on to the corn.
9. Set aside to harden.
10. As soon as possible gently place corn in CPC bag and heat seal.

Required Label: 4424L

INGREDIENTS: granulated sugar, almonds, pecans, semi-sweet chocolate (sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin - an emulsifier, vanillin - an artificial flavor, natural flavors), water, corn syrup solids, popcorn, butter(cream, salt), red coconut oil with beta carotene, salt. CONTAINS ALMOND, MILK, PECAN, SOY. MADE IN A FACILITY THAT ALSO PROCESSES PEANUTS AND OTHER TREE NUTS.

(4430) PEANUT BRITTLE 14 OZ BAG BATCH 20

Instructions

Brittles

1. Prepare CPC bags with appropriate label and amount for estimated yield. The factory seal is at the top of the bag and the seam is on the back. Price bags and code with production date to insure proper rotation of product during restocking.
2. Mix salt and baking soda together and set aside.
3. Set aside within reach of large table stainless steel spatula, heat resistant gloves and high temp rubber spatula.
4. Spray the large marble table with no-stick spray and lightly dust the table with popcorn salt.
5. Batch together sugar and corn sugar.
6. Gather butter and set aside. Gather nuts and set aside. These ingredients will be added separately.
7. To small kettle add, water, sugar and corn sugar.
8. Turn stove to high and stir constantly
9. Cook to 235 degrees and add nuts while stirring constantly.
10. Cook to 280 degrees and add butter while stirring constantly.
11. Turn off stove at 300 degrees.
12. Add salt and baking soda mixture and stir vigorously until blended.
13. Add vanilla and mix well.
14. Both cook and helper put on heat resistant gloves.
15. Pour batch in a line down the center of the marble table.
16. Spread nuts evenly from center to all around the edge with stainless steel spatula and let sit for a minute or two. So that when you go to cut and flip over the brittle doesn't pull apart.
17. Cut in half, flip over and again allow the brittle to set for a minute or two so that the syrup has covered all of the nuts and the brittle looks pebbly. Stretch slowly so brittle does not pull apart.
18. Once cooled break into pieces not to small as small piece will naturally occur as you break up the brittle.
19. Package brittle immediately to prevent humidity from making it sticky. The product in each bag must weigh up to the labeled weight. To insure accurate product weight, tare weight of bag prior to filling bag using gloved hands.
20. Cleanly heat seal bag, as to not get any candy in seal and edges are neat and even.

Weight Conversion:
14 oz. = .87 to .88

Required Label: 4430L

INGREDIENTS: sugar, peanuts, corn syrup solids, butter (cream, salt), salt, baking soda. CONTAINS MILK, PEANUT. FACILITY PROCESSES TREE NUTS.

(4432) CASHEW BRITTLE 14 OZ BAG BATCH 19

Instructions

Cashew Brittle

1. Prepare CPC bags with appropriate label and amount for estimated yield. The factory seal is at the top of the bag and the seam is on the back. Price bags and code with production date to insure proper rotation of product during restocking.
2. Mix salt and baking soda together and set aside.
3. Set aside within reach of large table stainless steel spatula, heat resistant gloves and high temp rubber spatula.
4. Spray the large marble table with no-stick spray and lightly dust the table with popcorn salt.
5. Batch together sugar and corn sugar.
6. Gather butter and set aside. Gather nuts and set aside. These ingredients will be added separately.
7. To small kettle add, water, sugar and corn sugar.
8. Turn stove to high and stir constantly
9. Cook to 255 degrees and add nuts while stirring constantly.
10. Cook to 280 degrees and add butter while stirring constantly.
11. Turn off stove at 300 degrees.
12. Add salt and baking soda mixture and stir vigorously until blended.
13. Add vanilla and mix well.
14. Both cook and helper put on heat resistant gloves.
15. Pour batch in a line down the center of the marble table.
16. Spread nuts evenly from center to all around the edge with stainless steel spatula and let sit for a minute or two. So that when you go to cut and flip over the brittle doesn't pull apart.
17. Cut in half, flip over and again allow the brittle to set for a minute or two so that the syrup has covered all of the nuts and the brittle looks pebbly. Stretch slowly so brittle does not pull apart.
18. Once cooled break into pieces not to small as small piece will naturally occur as you break up the brittle.
19. Package brittle immediately to prevent humidity from making it sticky. The product in each bag must weigh up to the labeled weight. To insure accurate product weight, tare weight of bag prior to filling bag using gloved hands.
20. Cleanly heat seal bag, as to not get any candy in seal and edges are neat and even.


Weight Conversion:
14 oz. = .87-.88

Required Label: 4432L

INGREDIENTS: granulated sugar, cashews, corn syrup solids, butter (cream, salt), baking soda, salt, vanillin - an artificial flavor. CONTAINS CASHEW, MILK. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.

(4434) PECAN BRITTLE 14 OZ BAG BATCH 22 BAGS

Instructions

Pecan Brittle

1. Prepare CPC bags with appropriate label and amount for estimated yield. The factory seal is at the top of the bag and the seam is on the back. Price bags and code with production date to insure proper rotation of product during restocking.
2. Mix salt and baking soda together and set aside.
3. Set aside within reach of large table stainless steel spatula, heat resistant gloves and high temp rubber spatula.
4. Spray the large marble table with no-stick spray and lightly dust the table with popcorn salt.
5. Batch together sugar and corn sugar.
6. Gather butter and set aside. Gather nuts and set aside. These ingredients will be added separately.
7. To small kettle add, water, sugar and corn sugar.
8. Turn stove to high and stir constantly
9. Cook to 255 degrees and add nuts while stirring constantly.
10. Cook to 280 degrees and add butter while stirring constantly.
11. Turn off stove at 300 degrees.
12. Add salt and baking soda mixture and stir vigorously until blended.
13. Add vanilla and mix well.
14. Both cook and helper put on heat resistant gloves.
15. Pour batch in a line down the center of the marble table.
16. Spread nuts evenly from center to all around the edge with stainless steel spatula and let sit for a minute or two. So that when you go to cut and flip over the brittle doesn't pull apart.
17. Cut in half, flip over and again allow the brittle to set for a minute or two so that the syrup has covered all of the nuts and the brittle looks pebbly. Stretch slowly so brittle does not pull apart.
18. Once cooled break into pieces not to small as small piece will naturally occur as you break up the brittle.
19. Package brittle immediately to prevent humidity from making it sticky. The product in each bag must weigh up to the labeled weight. To insure accurate product weight, tare weight of bag prior to filling bag using gloved hands.
20. Cleanly heat seal bag, as to not get any candy in seal and edges are neat and even.

Weight Conversion:
14 oz. = .87-.88