Cream caramels were originally made by mothers for their children in their kitchens at home. Made from milk, cream and sugar, we can assume that these treats found their way to the dairy country of Switzerland in the mid 19th century. One of the oldest written recipes in Switzerland can be found in the “Heinrichsbader” cookery book, published at the end of the 19th century.
In the canton of Basel-Landschaft, cream caramels are seen as a local speciality today: they have been produced here commercially since the start of the 20th century. It all started with confectioner Adolf Freivogel in Gelterkinden, who manufactured cream caramels according to a French recipe. A competitor, Willy Weber, then also began to produce cream caramels at the end of the 1920s. In 1928, Willy Weber sold his cream caramels for the first time at the Swiss “Mustermesse” trade fair in Basel. The product was such a success that he was able to focus solely on caramel production from then on.
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