Hersheys (Gluten Free) Milk Duds 141g box @ 99p Stores
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Hersheys (Gluten Free) Milk Duds 141g box @ 99p Stores

18
LocalFound 11th Dec 2015
Hersheys Milk duds are back at the 99p store.
Yummy caramel choccies that would be a nice little treat inside a stocking or lucky dip. Had plenty in stock in the St Helens branch - Unsure if national but would presume so.
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18 Comments
from where?
my bad, 99p store. lack of sleep.
Love these!!!
Original Poster
marmaluke

Love these!!!


They're so bloody addictive!
Thanks for posting - glad to see some people have tried them as I have no idea what they are like! My daughter is gluten intolerant so will check these out.
Original Poster
Fairyfeet1964

Thanks for posting - glad to see some people have tried them as I have no … Thanks for posting - glad to see some people have tried them as I have no idea what they are like! My daughter is gluten intolerant so will check these out.


A lot of the Hershey chocs are Gluten free. I really like the American goodies - even more now that they're popping up in lots of discount stores
American chocolate is vile.
American chocolate is grim
Original Poster
Jimbo79pp

American chocolate is vile.



​Just don't buy it then (_;)
Sounds like a dud.
Amercan chocolate is like dog chocolate. They cannot tell the difference between dog chocolate and Hersheys. This is why Americans always ask for British people to take chocolate over.
I tried one Hershey's bar once and it did have an after taste, a bit like puke... But that's just me, I also find galaxy a bit too salty and I dig salt.

The Hershey Process milk chocolate used in these bars is cheaper to make than other types of chocolate as it is less sensitive to the freshness of the milk. The process was developed by Milton Hershey and was the first mass-produced chocolate in the United States. As a result, the Hershey flavor is widely recognized in the United States, but less so internationally, in particular in areas where European chocolates are more widely available. The process is a trade secret, but experts speculate that the milk is partially lipolyzed, producing butyric acid, which stabilizes the milk from further fermentation. This compound gives the product a particular sour, "tangy" taste, to which the US public has become accustomed, to the point that other manufacturers often add butyric acid to their milk chocolates.[1] The American bar's taste profile was not as popular with the Canadian public, leading Hershey to introduce a reformulated Canadian bar in 1983.[2] The company describes the revised Canadian formulation as a "creamier, smoother, lighter coloured and milder flavoured product more suitable to Canadian taste".
Fairyfeet1964

Thanks for posting - glad to see some people have tried them as I have no … Thanks for posting - glad to see some people have tried them as I have no idea what they are like! My daughter is gluten intolerant so will check these out.


Remember all chocolate is gluten free.
lianne21

Remember all chocolate is gluten free.



Not all of it is guaranteed gluten free though. E.g. Cadburys state "may contain wheat".
I'm sure I saw these in poundworld as well if you are rich enough to splash that extra penny
yrreb88

Not all of it is guaranteed gluten free though. E.g. Cadburys state "may … Not all of it is guaranteed gluten free though. E.g. Cadburys state "may contain wheat".


Everyone I know with celiac eats Cadbury chocolate. Loads of stuff says that on packaging as there is a risk of contamination and they just need to cover their ass basically. No need to buy expensive gf chocolate.
Jimbo79pp

American chocolate is grim

heard you the 1st time cheers for your input
Looking4Glitches

I tried one Hershey's bar once and it did have an after taste, a bit like … I tried one Hershey's bar once and it did have an after taste, a bit like puke... But that's just me, I also find galaxy a bit too salty and I dig salt.The Hershey Process milk chocolate used in these bars is cheaper to make than other types of chocolate as it is less sensitive to the freshness of the milk. The process was developed by Milton Hershey and was the first mass-produced chocolate in the United States. As a result, the Hershey flavor is widely recognized in the United States, but less so internationally, in particular in areas where European chocolates are more widely available. The process is a trade secret, but experts speculate that the milk is partially lipolyzed, producing butyric acid, which stabilizes the milk from further fermentation. This compound gives the product a particular sour, "tangy" taste, to which the US public has become accustomed, to the point that other manufacturers often add butyric acid to their milk chocolates.[1] The American bar's taste profile was not as popular with the Canadian public, leading Hershey to introduce a reformulated Canadian bar in 1983.[2] The company describes the revised Canadian formulation as a "creamier, smoother, lighter coloured and milder flavoured product more suitable to Canadian taste".

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