The switch to paper wrappers for our caramels! (2024)

FAQs

What is the best thing to wrap homemade caramels in? ›

Most caramels will need a little time at room temperature in order to cut more easily. Cut in squares and wrap in waxed paper or parchment paper. Wrapped caramels can also be frozen.

In general the paper sold for home use is too light weight, the grain of the paper isn't made to withstand twisting (it tears), and the wax coating is too light to prevent the moisture from the candy from seaping into the paper and weakening it thus causing it to tear and stick.

I dust mine lightly with rice flour before wrapping as that will prevent sticking for a time but if they are left for any extended period they will still stick. If you want to make sure they don't stick you can cut the Reynolds Release foil into squares and use that. It works great for sticky candy.

Either wrap in wax paper and store in an airtight container in the fridge, or place into an airtight container with wax paper between the layers and store in an airtight container in the fridge. Keeps in the fridge for up to a month.

Butter the bottoms and sides (get into the corners, too!) of a 9X9-inch square baking pan. (Alternately, you can line with parchment and butter the parchment – this may make it easier to pull the slab of caramels out of the pan after they have cooled in order to cut and wrap them.)

Brown offers this easy way to remember which to use: "Sweet treat, parchment sheet. Grill or broil, go with foil. Messy prep or sticky candy, wax paper's handy."

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test.

I use a spray bottle and heavily wet around the outside and inside edge of the round I made to fit in the dehydrator. You should be able to see water droplets. Let it set for maybe 10 minutes so the wax paper becomes pliable. When it's soaked up enough water you will be able to peel the wax paper off.

If the toffee or caramel is not handled properly during the cooking process, the butter sometimes separates from the sugar and forms an oily layer on top of the candy. This often happens during the cooking stage, but sometimes it separates as it is being poured out onto a baking sheet to cool.

How to stop caramel sticking? ›

If the layer of caramel poured into a ramekin is too thick, it will not have time to completely melt during cooking. This is why caramel will stick to the bottom. My advice? Pour a thin layer of caramel into your ramekins and everything should turn out fine.

You need to reach hard crack above 300F. Also try to keep them dry and at room temperature instead of refrigerator. How do I keep my candy apples from being sticky the next day? Sprinkle very lightly with powdered sugar, just a dusting and then wrap immediately with wax paper.

Professional caramel wrappers don't stick to your caramels or taffy, resist tearing, and hold their twist. These cellophane caramel wrappers meet FDA standards for direct food contact. Bulk package of 1000 cellophane wrappers. Great for twist wrapping individual hard candies or suckers.

To help prevent the caramel from crystallizing, you can add an acid to the sugar before you begin: add about half a tablespoon of lemon juice to each cup of sugar and mix it with your hands; it should be the consistency of wet sand. Heat the sugar over medium-high heat until it melts.