Fun Facts About Halloween Candy

They say ifBrach"s lassist out each piece of candy corn they market every year beside one another, they would certainly circle the Earth 4.25 times.Mary Janes were initially manufactured in 1914 by the Charles N. Miller Company. The candy was called after the owner"s aunt. They continue to end up in trick-or-treat bags this particular day.Tootsie Rolls were included to soldiers" rations throughout World War II as a result of their durcapability in all weather conditions.

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Carbohydprice Counts for Popular Candy

CandyCaloriesFat (g)Carbs (g)
Snickers, fun size80410.5
Snickers, mini431.64.4
3 Musketeers, fun size63211
3 Musketeers, mini240.75
Skittles Original, fun dimension bag600.514
Butterfinger, fun size100415
Butterfinger, mini4527.25
Candy Corn, 1 oz.100025.6
Milky Way, fun size80312
Milky Way, mini381.66
Almond Delight, snack size804.510
Almond Happiness, mini673.68
Hershey"s Kiss, 3 pieces6748.3
Kit Kat, snack size703.69
Kit Kat, mini1825.6
Twix, fun size80410
Twix, mini502.66.6
Peanut M&M"s, fun size bag90510.5
Regular M&M"s, fun size bag733.310.6
York Peppermint Patty1402.531
York Peppermint Patty, mini50111
Tootsie Roll2304.6
Churts Blow Pop60017
Jolly Rancher2305.6

RECIPES FOR HOMEMADE SUGAR-FREE HALLOWEEN CANDIES


SUGAR-FREE GUMMY WORMS
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Serving dimension is 4 pieces - Recipe provides 7 servings

Ingredients

2 packages (4-serving size) sugar-totally free gelatin (any flavor)2 (0.13-ounce) envelopes unsweetened soft drink mix (such as Kool-Aid, any type of flavor)¾ounce (3 envelopes from a 1 oz box) unflavored gelatin1 cup boiling water

Instructions

1.Coat an 8-inch square baking dish through cooking spray.

2.In a tool bowl, integrate all the ingredients until dissolved. Pour into the baking dish, cover, and chill for 2-3 hrs, or till completely collection.

3.Cut into ¼-inch strips to form "worms." Cookie cutters have the right to be offered to form various other forms.

Nutrition Facts per Serving

Calories: 14Protein: 3.7 gTotal Fat: 0 gTotal Carbohydrate: 0 gFiber 0 gSugar 0


PEANUT BUTTER CUPS
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Serving size is 1 item -Recipe renders 10 servings

Ingredients

¼cup chopped peanutsOne (1 oz) square unsweetened baking chocolate1 stick of butter OR ½cup of yogurt⅓cup SPLENDA sugar substitute1 tablespoon of half-and-half4 tablespoons reduced-fat peanut butter

Instructions

1.Line 10 muffin cups through paper liners. Sprinkle nuts evenly into muffin cups.

2. Usea microwaveable bowl to warm the cacao, butter (or yogurt), and Splenda on high for about one minute (or until melted). Do not boil. Stir in the half-and-half and the peanut butter.

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3.Divide the mixture evenly into muffin cups. Freeze until firm. Keep frozen till prepared to serve.

Nutrition Facts per Serving

Calories: 156Protein: 3 gTotal Fat: 15 gSaturated Fat: 7.5 gTotal Carbohydrate: 4.5 gFiber 1 g