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I agree--it seems like a thermometer issue, since temp is the crucial issue when trying to get just the right texture. I recommend you find a good probe thermometer for something like this! They're spendy compared to the glass candy thermometers, but if you use thermometers a lot in general, it's a worthwhile investment. Pyrex makes a decent one for about $25

Test your thermometer by boiling water. If it's not reading 212 F when the water is boiling, take note of what the difference is and then use that difference to calculate what temp it is actually at. That'll probably help with your problems.

Pricier thermometers have a way to adjust the dial and you can either test them in ice water (Stirred well and about 50/50 ice and water to ensure an even 32 degrees) or in boiling water. Cheap ones don't have the adjustment, but as long as you remember about it, you'll be fine.

Also remember that on most thermometers, the bottom inch or two needs to be immersed in order to get an accurate reading. I'm never making batches that big, so I spend alot of time with the pot tilted so that the candy pools in one side and I can get enough of the thermometer in there to get an accurate reading.

I generally combine the scientific (thermometer) technique with the grandmother (drop a bit in a cold glass of water) technique. If you don't have an older Joy of Cooking hanging around, there are good pages on the web (like so:
http://www.exploratorium.edu/cooking/candy/sugar-stages.html
) that will explain the grandmother technique.

Good luck! Good sticky caramels are so worth it.

I make my caramels with sugar, corn syrup (or rice syrup), butter and evaporated milk (not condensed and not cream).

I think she's boiling it too high.

I only go to 232 degrees ... soft ball stage. Most of the time I don't even use a thermometer, just test with a glass of water.

Here's my recipe:
http://www.typetive.com/candyblog/item/grandmas_caramels

Definitely check your thermometer. Also, my favorite recipe is by Martha Stewart. They take forever, but are really worth it.

http://www.marthastewart.com/recipe/golden-caramels?autonomy_kw=caramels&rsc=header_23

I have made them for the past few Christmases and everyone loves them.

You probably get it by now that you need to check your thermometer. But don't forget that you need to heat the ingredients *slowly*. Candy making is not for the impatient.

what's the easiest way to cut caramels? i've only used a guitar cutter at work. a knife seems messy.

May I suggest that you cook your caramels in a double boiler, keep it at around 230-250F and stir frequently. It takes awhile (4 cups of the caramel takes me about 40mins to get it to soft ball stage) but it's worth it. Hope this helps.

I want to know where I can purchase clear cellaphane 3x 3 piece of it to wrap caramels. Does anyonme know where I could purchase this?

All of the prior comments are great. And yes, it "boils" down to your thermometer/temperature. I have found that thermometers vary greatly. The difference between what I thought was a good quality digital probe-type thermometer and my "cheap" metal and glass one was 7 degrees and we all know that is a death sentence in candy making. So test those thermometers. Tamiat_the_Red mentioned testing the temperature at which your specific thermometer boiled water and subtracting the difference; this will work well and might correlate with the reason I suggest below. I just wanted to point out something that hasn't been mentioned yet but could be the crux of the problem. Where do you live? I live in Salt Lake City at about 5200 feet and I subtract 10 degrees from every recipe because of the altitude. The general rule of thumb is -2 degrees per every 1000 feet. Hope this helps.