Caramel wrapping

A friend of mine made caramels this week and I'm dying to recreate them. It was her first time (and will be mine too!) and she ran into the following hitch :

"These buggers can sometimes be difficult to unwrap no matter the temperature. I blame this on my poor wrapping skills (I used wax paper). If you've made caramels before and are an expert wrapper (Anna, not rapper), please leave a note with your advice in the comments section."

Any ideas on what she might have done wrong, or how to make this easier?

Many thanks!

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