I made this the first time and it hardened in the fridge...love it!!!! I make my own sugar free chocolate so decided tt would be a great filling. I always set my chocolate by placing it in the freezer so I did this. To my dismay the caramel didn't harden at all and I ended up with a sloppy mess. Also is it normal for the butter to have dark brown specks that kind of separate from the oil? I never noticed this first time round and my caramel was light in color. Please tell me what did I do wrong??