Hi Lindy, I'm guessing the thin layer of fat may have to do with the butter that you greased the pan with melting and then solidifying when you cool the caramels in the refrigerator. I often notice this film along the edges of my caramels, and scrape the fat off in the way you described. It may be helpful to use a little less butter when preparing the pans. If this isn't what you're seeing then it certainly won't hurt to cook the caramels more slowly. I try to keep the temperature such that the mixture continues to boil, but not too vigorously. If you happened to replace the half & half with heavy cream, or used a variety of higher fat butter, this might also account for the oily film you noticed. Barb

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