What is your favorite kind of Swiss candy? There are many different colorful hard candies, chocolate treats and more to choose from. If you would like an introduction to some popular candies from Switzerland, here’s my list of seven candies from around the country for you to try. Have you already tasted them all?
The Swiss chocolate company, Suchard, introduced Sugus to Switzerland in the 1930s. Some say the name Sugus was chosen because it’s easy to pronounce and reads the same from front to back (a.k.a., a palindrome). Also, the “Su” in Sugus seems to reference the company’s name. Today, Sugus comes in three flavor categories: Classic (strawberry, pineapple, lemon and orange), Tree Fruits (apple, pear, cherry and peach) and Sugar Free (the same flavors at Classic).
2. Bouchon Vaudois
The crisp, biscuit shell of a Bouchon Vaudois contains egg whites, sugar, grated almonds and flour. Inside this shell, you’ll find a smooth chocolate and almond praline filling. Bouchon means “cork” in French, and the shape and exterior color of this sweet treat certainly resembles one. Vaudois refers to the origin of this candy—the Swiss canton of Vaud, where about one-quarter of all Swiss wine is produced.
3. Batz Neuchâtelois
This chocolate specialty gets its name from an ancient form of currency in the Neuchâtel region. In 1948, the local society of Patrons Confiseurs-Pâtissiers-Glaciers inaugurated the Batz neuchâtelois to commemorate the 100th anniversary of the historic March 1st revolution. The Batz come in two flavors – milk chocolate or dark chocolate. They have a couverture shell and a chocolate praline filling made with almonds and hazelnuts.
The colorful Mässmogge has a hard candy shell and a hazelnut paste filling. In Basel, these candies are popular during the season of its autumn festival, known as the Basler Herbstmesse.
5. Cola Fröschli
A classic Swiss hard candy, Cola Fröschli, brings back childhood memories for many people who grew up in Switzerland. In 1938, a man named André Klein started making Cola Fröschli in Basel. Inspired by the popular cola beverage from the United States, Klein had the idea to try adding the same flavor to a hard candy. The result was Cola Fröschli, which remains popular today.
In the Swiss city of Chur, you’ll find a special treat with a unique shape. Known as the Bündner Pfirsichsteine, these are “peach pits” you can eat! Soft and not too sweet, they’re quite irresistible and make a nice souvenir or gift from Graubünden’s capital city. Given their shape, you would imagine that Pfirsichsteine taste like peaches, but confectioners actually make them with a type of almond paste.
7. Appenzeller Nidelzeltli
In Appenzell, I particularly like a hard caramel candy known as nidelzeltli. Popular with children, these little candies contain sweetened condensed milk, sugar, glucose syrup and cream. You can find different types of Appenzeller nidelzeltli. Howver, the Appenzeller Nidelzeltli 212 that has the man in traditional Appenzeller clothing on its packaging is arguably the most well-known.
Leave a comment below or send me an email with the name of your favorite Swiss candy!
Categories: candy, Culinary travel, Swiss, Swiss food, Switzerland
Fuefer Mocke fehlt hier und auch die MiKaMu vom Migros und erst die schwarzen Schifflizaelti auch als Baerendraeck bekannt und natuerlich die Gaba……es gibt noch mehr aber ich ueberlass es einem Leser hier weiter zu machen.
Thanks for adding these to the list. I obviously need to do some more research! 🙂
Am excited for having discovered you, Heddi, your first name alone sounds Swiss to me. I have been in the States since 1968, and your website makes me homesick. I would like to add the soft CaramelleTäfelis to your Candy List; in my youth, we made them at home ‘avec nos familles welsches’. No doubt you are enjoying and making good use from being multi-lingual! I wish you success and great satisfaction in your endeavor. And please keep your news coming, complimentés de vos recettes appétisantes, Heddi! I am very interested.
Hello Irene! Thanks for your nice message. I have a recipe for caramels like this in my Sweet + Swiss cookbook. I think I’ll have to do a Part II version of this post to include them and some other Swiss candies! 🙂 Look forward to keeping in touch. Best wishes, -Heddi