I have had this recipe for a year and finally decided today was the day. I used t=it as a trial run for what I plan to give to co-workers this year. It all went pretty well. The caramels taste amazing but... I had a thin layer of fat or oily stuff on top of the caramels. I scrapped it off once they cooled in the fridge. I am guessing that I had the temperature a little to high for the process. I do not think that I went over 248 because the caramels are not brittle at all. How can I avoid that oily film next time ?

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