Individually Wrapped Caramels

Refrigeration can harden caramels; only refrigerate if your kitchen is very warm.

Can be frozen for extended storage; thaw at room temperature before unwrapping to avoid condensation.

Keep in a cool, dry place away from heat and humidity. Most wrapped caramels stay fresh for several months at room temperature.

Unwrap caramels just before using in recipes—the wrapper helps them hold their shape and prevents sticking.

To soften caramels for melting or chopping, place wrapped candies in a warm (not hot) spot for a few minutes.

For baking, cut unwrapped caramels in half or quarters with oiled scissors to prevent sticking.

Store in an airtight container with parchment between layers to prevent sticking and moisture absorption.

Leaving caramels unwrapped for too long—they'll dry out or pick up odors from the fridge.

Overheating when melting; use low heat or a double boiler to avoid scorching.

Assuming all 'caramel' products contain the same ingredients—some use corn syrup or alternative sweeteners; check labels if you have dietary restrictions.