Chocolate Caramels

These caramels can be made up to 2 weeks in advance. Once completely cooled and cut, wrap individual pieces in wax paper or parchment squares and store in an airtight container at room temperature, separated by layers of parchment paper.

Store cut caramels wrapped individually in wax paper or parchment in an airtight container at room temperature for up to 2 weeks. Do not refrigerate, as moisture will make them sticky. If caramels become too hard, they were likely overcooked; if too soft or sticky, they didn't reach proper temperature. Store in a cool, dry place away from humidity.