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Wax paper has many virtues. Because paraffin is forced into the pores of tissue paper, it is waterproof. It can be used to prevent spatters in the microwave oven, line cake pans, protect counters and cake stands from messes, etc. And, indeed, the Reynolds Cut-Rite-brand Web site, says it will keep homemade candies from sticking. Obviously that was not the case for you, though, was it?
We often find – as you did – that heat makes wax paper stick to your food. You almost certainly would not have had the same problem with parchment paper, which is so much easier to find than it was even a few years ago. (We have found some variation in parchment paper lately though, so can't promise that bargain-basement parchment paper will be that much better than waxed paper, but it should be.) An even better solution would be Silpat, or one of the other brands of reusable silicon mats that can withstand high temperatures and don't stick to much of anything.
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To solve your problem, we would heat a cookie sheet in the oven set at 175°F (80°C), take it out, place your wax-paper-bound caramel on the sheet for about a minute, flip it over, and see if the paper can't be peeled off without much mess. Maybe it will need to sit on the hot cookie sheet for a little longer; maybe it will have to sit in the oven on the cookie sheet for a minute or two, but the heat applied directly to the wax paper and bottom of the caramel should enable you to separate the two without disaster.
You can also check our complete guide to find more tips about how you can better use baking papers (both, wax and parchment papers), when, and how to avoid food from sticking (that was basically the main reason why you are here reading this article 😉 )
I guess I lost my mind this morning because I always use parchment paper, but I did not today! I have stuck on candy. I will try your solution.
I had this happen. I have made my caramels and an 8X8 cake pan with what I thought was well buttered wax paper on the bottom. But it was stuck so much I couldn’t even pick it off. I tried the hot cookie sheet which helped a little but what really worked with this: I lined the cake pan with a very well greased piece of parchment. Then I put the whole thing in a warm oven, about 100°C. For a few minutes and let it get really melted. Then the wax paper was pretty easy to remove. Now the whole thing has to cool all over again but since I did it in the square pan, it should end up the same as when I started