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.
18 comments
DigitalBath
11 Dec 15#1
from where?
DigitalBath
11 Dec 151#2
my bad, 99p store. lack of sleep.
marmaluke
11 Dec 151#3
Love these!!!
laura2100 to marmaluke
11 Dec 151#4
They're so bloody addictive!
Fairyfeet1964
11 Dec 151#5
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.
laura2100 to Fairyfeet1964
11 Dec 15#6
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
lianne21 to Fairyfeet1964
11 Dec 15#13
Remember all chocolate is gluten free.
Jimbo79pp
11 Dec 151#7
American chocolate is vile.
laura2100 to Jimbo79pp
11 Dec 15#9
Just don't buy it then :smirk:
Jimbo79pp
11 Dec 151#8
American chocolate is grim
sheardy to Jimbo79pp
12 Dec 15#17
heard you the 1st time cheers for your input
thfcpaul
11 Dec 15#10
Sounds like a dud.
DrJogalog
11 Dec 15#11
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.
Looking4Glitches
11 Dec 15#12
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".
sheardy to Looking4Glitches
12 Dec 15#18
please leave
yrreb88
11 Dec 151#14
Not all of it is guaranteed gluten free though. E.g. Cadburys state "may contain wheat".
Cinn
11 Dec 151#15
I'm sure I saw these in poundworld as well if you are rich enough to splash that extra penny
lianne21
11 Dec 15#16
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.
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Opening post
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.
18 comments
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".