Hi Amelia, we're so happy to hear that caramel-making is becoming a tradition in your family too! This year I think I think I've made 7 batches of caramels, so my house has become a veritable caramel factory! Once I get the caramels out of the pan I store the blocks in the refrigerator in heavy duty plastic storage bags and take a block out about 30 minutes before I plan to cut the caramels. This time interval can vary, depending on how hard the batch turned out. You want the caramels to be soft enough to cut easily, but not so soft that they are super sticky. Cut as many as you can wrap promptly and put the rest of the block back in the refrigerator. I have my husband pre-cut waxed paper in the size I've determined to work best. This size can vary, depending on the size of caramel you like and your preferred wrapping method. I like to wrap each caramel like a package, with the ends folded and tucked beneath the caramel, so a longer thinner paper works best. If that method sounds too time consuming, twisting the ends will also work, but you'll need wider papers. I have a table and chair that I set up in front of the TV, and I'll watch a good movie and go to town wrapping. You'd be surprised how fast the wrapping goes when you are otherwise entertained! I keep the wrapped caramels in a the refrigerator or outside in my cold screened porch, which helps prevent stickiness. These caramels also freeze well, either individually wrapped or in block form. 

Barb

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