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Wrapping Home-Made Caramels

Would really appreciate advice about where to buy a "substantial" waxed paper to substitute for ordinary (Cut-Rite type) waxed paper, with which to wrap caramels. I have to make them at home for my 84 year old mother until I can get her favorite supplier to ship again after the summer heat. Ordinary Cut-Rite tends to tear when I twist the wrapped ends. Thanks.

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  1. Have you a gourmet cook shop in your village? In CA. I go to William-Sonoma or Sur La Table

    1 Reply
    1. re: Kitchen Queen

      I can go to either shop, but what do you buy for the purpose? Others have suggested parchment paper, but it's not any heavier or more flexible than ordinary waxed paper. Thanks for the reply.

    2. Have you tried parchment paper? I'd think that regular wax paper might stick but parchment should not.

      6 Replies
      1. re: Louise

        I use regular parchment to wrap caramels, too. Feels a bit more old school, and it's never stuck so far. Might have something to do with the caramels sweating ever so lightly on the surface, allowing for easier release?

        1. re: Louise

          No, waxed paper doesn't stick ... that's not the problem, it's the strength of the paper that's the problem. It tends to tear when I twist it, so I have to be soooo careful. Thanks for your reply.

          1. re: Louise

            Thanks for your reply. Parchment paper is not any heavier, so that won't solve the problem. The waxed paper doesn't stick, it tends to tear. I have looked at special papers sold to restaurants and bakeries, but I'd have to buy a ton of it and can't do that. I may have to stay with waxed unless I find a better solution.

            1. re: Diane Barker

              I dunno....I've never had problems with waxed paper tearing when wrapping caramels.

              1. re: Diane Barker

                I'd argue that wax paper is stiffer and heavier than parchment, and thus has less flexibility and 'give' - which very well might lead to more tearing.

                Have been thinking back to when I last made caramels; while I certainly did twist some, most of them I folded into neat cubes using a pleat (a method I learnt from wrapping round cheeses in paper!). Cut a square of parchment or wax paper, place caramel in the middle. Bring opposite sides of paper up to meet above caramel; pinch them together and fold them a couple times down until the pleat is flush with the caramel - kind of like you would fold a paper bag closed. Then, like you are wrapping a present, fold either corner of each open end towards the middle, but then fold them UNDER the caramel, rather than up (which would need cellotape to hold closed). This sounds rather complicated, but after I've done a few I can really hammer them out quickly.

                Not sure if this helps...

                1. re: Gooseberry

                  I know exactly what you mean from your description. In fact, I wrap holiday presents just like that!!! Saw it in France the first time and liked it. If necessary, I can do a whole present with one piece of tape.

                  I have, however, found a perfect solution for the caramels.... ordinary "butcher's" wrapping paper. Waxed on one side and takes a really good twist. Thanks.

            2. I recently had some house-made caramels at a really great restaurant in L.A.; they wrapped them in pieces of celophane, twisted at both ends.

              1. The one time I did this (actually, not exactly caramels, but filipino pastillas de leche-- but same idea), I wrapped the pieces in wax paper cut in rectangles to just a little longer than the candies, so when you roll them there's just enough left over on the ends to cover, but not to twist. (Think like wrapping a present or something, but you're not going to tape it on the ends) Then, I took somewhat larger squares of tissue paper, and rolled up the wrapped candies inside those and twisted the ends. That way the inside layer of waxed paper does the covering/protecting, and the outside tissue paper is the pretty twisted part.

                Sounds a little convoluted, but it worked and wasn't all that much trouble--it's just a little hard to explain. (Then again, I've never repeated the experiment... :) )

                1. Hi, all ..... found THE SOLUTION.... my butcher gave me a long sheet of his paper-- waxed/non stick on one side and it it heavy enough to take a real twist at each end. PERFECT. I highly recommend it. Thank you for all your suggestions

                  1 Reply
                  1. re: Diane Barker

                    I am impressed that at 84 Mom's teeth can handle caramels! Hurray for her and her dentist!!

                  2. A lot of candy wrapping options here:


                    See lower left of page.

                      1. re: freezej

                        This is my suggestion as well. Bought some a few years ago (with the blue and gold design) and am finally going to tackle caramels this holiday season!!

                      2. I bought cellophane wrappers from a candy wrapper supplier off the internet , like already cut 4x4 worked good. No easy way around the wrapping chore. I could dig out the source but i'm sure you can resource it on the net. I thought it was better and rhe caramel shows through

                        1. Best of both worlds are the lined cupcake papers. Lay your caramel in the center of the cupcake paper, twist at both ends or roll and tuck. Works great.

                          I made batches and batches of caramels and this cupcake paper trick was taught to us by the instructor of last candy making class I took.

                          3 Replies
                          1. re: HillJ

                            oh, and big perk to this tip is there is no paper cutting involved!

                            1. re: HillJ

                              did you use regular paper liners or the foil type? I love this idea!!