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I make caramels every week, and typically have no problems, they are rich, creamy and melt in your mouth. They will have a shelf life of about 10 to 14 days, and will last in the fridge up to 3 months. Several months ago I had made about 10 lbs. of caramels and had switched condensed milk brands, the caramels had a wrinkled, plastic like film on the top, not the middle or bottom. I cook my caramels to 248 to 250 degrees. When I swithced back to the original brand, the problem went away. I've had no problems since then until two weeks ago, and the problem has persisted. I didn't change a thing except that I was out of stock in my condensed milk and purchase additional cans of the exact same brand. This past weekend I decided to substiute my butter, condensed milk (I even tried a batch with homemade condensed milk, 2 parts organic whole milk to 1 part organic sugar) and reduce my sugar. I made 3 new batches substituting one ingredient each time...process of elimination. Nothing changed. The only thing that I haven't substitued is the corn syrup, cane syrup and brand of sugar. Oh, I did pay attention to temp. at which I was cooking down the caramels, they took an hour to cook down, same as always.

I'm at a loss and am so frustrated! It has gotten colder and the heat is on in the house (but it was on in December as well and I had no problems) and I don't know if there is a lack of humidity that would cause this to happen. (too much humidity and you have a sticky mess, too little and maybe you get a wrinkled, plastic like film???).

Any suggestions would be very much appreciated.