RUSSELL STOVER

Made by Russell Stover Candies Inc.

This label was last updated April 8, 2020. Manufacturers reformulate often, especially with the FDA's dye phase-out underway — check the current package before relying on this.

Flagged ingredients

Checked against 13 additives Katofalk tracks. A clean result means none of those specific additives were found in the listed ingredients — not that the product has no additives at all.

Ingredients (as filed)

MILK CHOCOLATE {SUGAR, WHOLE MILK, COCOA BUTTER, CHOCOLATE, SOY LECITHIN (EMULSIFIER), VANILLIN (ARTIFICIAL FLAVOR)}, DARK CHOCOLATE {SUGAR, CHOCOLATE PROCESSED WITH ALKALI, COCOA BUTTER, MILK FAT, SOY LECITHIN (EMULSIFIER), VANILLIN (ARTIFICIAL FLAVOR)}, CORN SYRUP, SUGAR, CONDENSED MILK, PEANUTS, CASHEWS, CREAM, BROWN SUGAR, PALM KERNEL OIL, PECANS, BUTTER, INVERT SUGAR, CHERRIES {CHERRIES, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, SUGAR, CITRIC ACID, SODIUM BENZOATE AND POTASSIUM SORBATE (PRESERVATIVES), NATURAL FLAVOR, FD&C RED 40, SULFUR DIOXIDE (PRESERVES COLOR)}, ALMONDS, COCONUT WITH SODIUM METABISULFITE (PRESERVES WHITENESS), SALT, RAISINS (RAISINS, SUNFLOWER OIL), STRAWBERRIES, APRICOTS WITH SULFUR DIOXIDE (PRESERVES COLOR), NATURAL AND ARTIFICIAL FLAVORS, DRIED EGG WHITES, WALNUTS, SOY LECITHIN (EMULSIFIER), COCOA POWDER, SPICE, INVERTASE (ENZYME), POTASSIUM SORBATE AND SODIUM BENZOATE (PRESERVATIVES), MONO AND DIGLYCERIDES WITH CITRIC ACID (ANTIOXIDANT), SOYBEAN OIL, CITRIC ACID, MIXED TOCOPHEROLS (ANTIOXIDANT), FD&C COLORS (RED 40, BLUE 1, YELLOW 5 & 6), WHITE CHOCOLATE {SUGAR, COCOA BUTTER, WHOLE MILK, SOY LECITHIN (EMULSIFIER), ARTIFICIAL FLAVOR, SALT}, HONEY, SORBITOL, MAPLE SUGAR, CARAMEL COLOR, ORANGE PEEL (ORANGE PEEL, WATER, CITRIC ACID), CARMINE COLOR, MALTODEXTRIN, SODIUM HYDROXIDE, TAPIOCA STARCH, RASPBERRIES, LEMON PEEL, APPLES, WHOLE MILK AND NONFAT MILK SOLIDS.

UPC
077260041500
Category
Chocolate
Package size
23 oz/652 g
Label last updated
April 8, 2020

Source: USDA FoodData Central Branded Foods, April 2026 release. FDC ID 2299506. Methodology