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Last year my caramels stuck to the wrappers - any idea why? Is it because they were salted?

asked by dottieinthekitchen over 3 years ago
7 answers 4551 views
3639eee1-5e0d-4861-b1ed-149bd0559f64.gator_cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 3 years ago

What do you use for wrappers? I use waxed paper, and salt a lot of my caramels, and don't have trouble with sticking. What caramel recipe are you using & to what stage to you cook the caramel mixture?

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added over 3 years ago

It's a pretty standard recipe, cooked to firm ball stage (248*). I can't remember if I had this problem with caramels that I didn't salt. I'm making different flavors of caramels and would love to be able to use the wrappers rather than cutting squares of waxed paper.

3639eee1-5e0d-4861-b1ed-149bd0559f64.gator_cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 3 years ago

I know what you mean about cutting the waxed paper! I've not used the pre-cut wrappers, but suspect they are the issue, not the salt.

D347253b-88e5-4ba1-ab1b-7b10260231b2.stringio
added over 3 years ago

I cut up parchment paper for my caramels. No sticking problem.

7b500f1f-3219-4d49-8161-e2fc340b2798.flower-bee
added over 3 years ago

I think the way you store the caramels after you wrap them is also important. A slightly higher than room temperature as well as moisture levels can affect their stickiness on the outside.

516f887e-3787-460a-bf21-d20ef4195109.bigpan
added over 3 years ago

Use parchment baking paper and don't wrap until candies are room temp. A pinch of coarse sea salt adds to the taste. Just a pinch.

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added over 3 years ago

I cut wax paper and have had no problem with salting. However, It was been warmer and wetter longer here this year, and I have to say many of my treats have suffered in various ways, so if it is humid where you are that could be too.