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Candy IndustryCandy ManufacturersNew Candy ProductsChocolate ProductsChocolate IngredientsCandy Industry News

Werther’s Original debuts chocolate crème-filled caramel

First time Werther’s has released caramel and chocolate product.

By Alyse Thompson-Richards
Werther's Original chocolate
March 7, 2017
Chicago-based Storck has added an iconic pairing to its lineup of Werther’s Original products.
 
The new Cocoa Crème Soft Caramels pair the rich, creamy caramel fans know and love with a smooth cocoa crème filling, marking the first time Werther’s Original has introduced a soft caramel and chocolate product. They’re now available in grocery stores and retailers nationwide with a suggested retail price of $2.49.
 
In a news release announcing the introduction, Storck cited a January Ipsos eNation survey finding that 44 percent of Americans chose caramel as their favorite candy flavor to combine with chocolate, followed by mint at 19 percent.
 
“Caramel and chocolate has always been a favorite flavor combination, but consumers have never experienced it like this,” says Meredith Suffron, director of marketing for Werther’s Original. “Made with real butter, fresh cream and rich cocoa, Werther’s Original Cocoa Crème Soft Caramels have a taste so delectable, they’re a treat that’s truly ’werth it!’”
 
Best known for its traditional Caramel Hard Candies, Werther’s Original also offers hard, soft, chewy and filled caramel candies, sugar-free caramels and caramel popcorn. They come in a variety of flavors, including traditional Caramel, Caramel Coffee and Caramel Apple.
KEYWORDS: caramel Storck Werther's Original

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Alyse thompson 200px
Alyse Thompson-Richards has held many positions with BNP Media, first serving as an intern at Candy Industry magazine in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois, becoming managing editor in March 2019. Alyse has also served as managing editor of Cannabis Products magazine since March 2019, and is currently the editor-in-chief of Food Engineeering magazine. She has bachelor’s degrees in journalism and Spanish from Western Illinois University.

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