Why are my caramels melting at room temperature?

They came out looking great but just a few hours later and they're blobs. The texture is just about perfect; they're chewy and firm. My recipe is as follows:

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2 Sticks Butter

1 2/3C Brown Sugar

2/3C Corn Syrup

1tsp Vanilla

Combine and cook to 245F.

submitted by /u/Syntaximus
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