Do not use wax paper the melted caramel or melted chocolate will stick to it as it hardens and the candy might have a thin layer of wax stuck to the bottom. You need to use parchment paper because ...

Cook the caramel until it is a deep amber (about 185C on a sugar thermometer) then set aside to cool. Line a baking tray with non-stick baking paper. Once the caramel has cooled and thickened ...