Hmmph, that is weird. I've never seen anything like that, either.
I had the same thought that tartchef had, though, when I looked at your photos, especially the first one: it looks like something crystallized.
I'm no chemist (I was absolutely dreadful at chemistry, actually), but aren't glycerin and sorbitol sugars? Maybe they crystallized due to some sort of temperature fluctuation, either during manufacturing, shipping, or otherwise (like in a fridge or freezer)? You know, like how honey will crystallize if it gets too cool and you have to warm it back up to break up the sugar crystals?
I'm curious, too, if you put it in the freezer. If not, maybe it's a bad batch?
So sorry this is happening to you -- it must be a bummer.
Maybe Anne-Marie or Bramble Momma will know ...