Yesterday I shared a Candy Wrapper box that I created using the Big Shot (pg.215) and Stampin' Up!'s exclusive Candy Wrapper Bigz L Die (pg.221). Here is the photo for those of you who may have missed it in yesterday's posting: 
I had mentioned that there was something special about the box... and there is! It is almost double the length of the standard Candy Wrapper. I was planning to share my technique for making it today, but have decided to share it tomorrow... in Part 2... and show you a different technique for the Candy Wrapper today instead. Part 1 of the tutorial is for the longest Candy Wrapper boxes (6-1/2" long!) shown in the photo below:
The above photo shows an assorment of Candy Wrapper boxes that include the standard 2 inch size (So Saffron - one that I made for Easter), the 3-3/4 inch one I shared yesterday (Not Quite Navy - from Part 2 of the Tutorial) and two that are 6-1/2 inches long!
If you would like to learn how to make these different sized Stampin' Up! Candy Wrapper boxes yourself then keep reading.....
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Extended Candy Wrapper Tutorial
Part 1: Follow these instructions for a 6-1/2” long Candy Wrapper…
Note: This method is NOT my original idea. It is one I learned about on Sudsol (see the link on the right side of the screen) - from demonstrators who attended convention. I haven't seen an actual tutorial for it yet, so decided to make on of my own.
Supplies: 6-1/2 x 9-5/8" Card Stock (I used Not Quite Navy and Cajun Craze), 5 x 6-1/4" Designer Series Paper (I used Well Worn), Big Shot Die Cutting Machine (pg.215), Candy Wrapper Bigz L Die (pg.221), Standard Cutting Pad (pg.215), Standard Premium Crease Pad (pg.215), Paper Cutter (pg.208) and Adhesive of Choice (I prefer Multipurpose Liquid Glue, pg.206)
Instructions:
Step 1: Score the 6-1/2” x 9-5/8” piece of card stock at 3-3/4” and 5-7/8” across the width of the card stock as shown below.
Step 2: Fold the card into a “Z” shape making sure that the folds are as straight as possible. Your card stock should look like this:
Step 3: Prepare your Big Shot sandwich – Standard Cutting Pad, Candy Wrapper Die, Card Stock, and Standard Premium Crease Pad – centering the card stock on the die as shown below… without the crease pad. Note: Keep in mind that all Big Shots are calibrated differently so you may need a shim or two for the die to cut and score properly. I needed one shim for mine. A shim is one or more pieces of card stock, computer paper or chip board... depending on how much of a shim you need. They are placed between the Cutting Pad and the Die.
Your die-cut will look like this once it is cut and unfolded....
Step 4: Fold along all score lines and form into the Candy Wrapper box. The additional scoring is important for the final folding of the box. Note: You may notice the extra lines on the added fold on the right side. If this happens to you, then make sure you assemble the Candy Wrapper from the outside edges in, so that you can hide the “flaw” under the Designer Series Paper… and so the ends of the Candy Wrapper will form properly.
Your Candy Wrapper box will now look like this:
Step 5: Score the Designer Series Paper ¼” from one short end. Fold along score line. Glue the resulting flap to the Candy Wrapper as shown below. Note: I switched over to Cajun Craze card stock for the rest of this portion of the tutorial because I wanted more color for the photo of the finished Candy Wrapper Boxes.

Step 6: Roll the assembled Candy Wrapper along the DSP as shown below… creasing the DSP firmly as you roll.

Step 7: Glue the end of the DSP strip to the Candy Wrapper… trimming it if necessary. Decorate as desired.

So... you have learned the first method for creating longer Candy Wrapper Boxes now. Come back again tomorrow for Part 2... the second method... which allows you to create any length that you desire (as long as you can find paper wide enough!
Until then... Happy Stamping~
Mia