My Mom has a family recipe for caramel that we have been using forever. Normally the candy is cooked poured into a cookie sheet to cool, then cut into strips, then the strips into bite size pieces for wrapping. Herein lies the problem. During the warmer months of the year, we live in Salem, MA, the candy sticks to the wax paper wrapper that we use. It doesn't bother me so much, because the candy is so good, I can put up with scraping off the little bit of paper that is stuck. However giving them as gifts or bringing them to a party is out of the question, unless you spend the extra time to dip them in chocolate...lol. This does not happen during the fall and winter, only during the warmer part of the spring and summer. The candy developes a "sweat" when it is cooling. Does anyone know of any ratio changes in sugar and corn syrup, cooking temps, etc. that would counteract this problem??? Please help.
Steve
Steve