My mom said this recipe can be tricky. Sometimes she has batches that don’t turn out and she has to throw them away. She doesn’t know why it happens once in a while, but she says that the temperature, 242° on the candy thermometer is the key.
Sometimes the consistency doesn’t turn out quite right either - more often it may turn out too soft. Once your get the caramels wrapped, always keep them in the refrigerated, taking out a few as you eat them. If they are left at room temperature for any length of time, they will turn sugary. Good luck!