I am making salted caramels to wrap and put in little baggies as Christmas gifts. The caramels finished about an hour and a half ago and are now sitting in their tray continuing to cool. I was planning on wrapping them tomorrow, but I'm wondering what the best timing is -- should I perforate or cut them tonight and then wrap them tomorrow? Or leave them in one solid block in the tray? Also, should I keep them in the fridge overnight?