Prepare the Surface: Generously butter a marble slab, countertop, or large baking sheet. You’ll need this surface to pour the hot candy mixture onto once it’s ready. Also, butter a bench scraper or your hands for the pulling process later.

Cook the Mixture: In a heavy saucepan over medium heat, combine the granulated sugar, heavy cream, corn syrup, and salt. Stir constantly until the sugar dissolves completely.

Heat to the Right Temperature: Continue cooking the mixture, but do not stir once the sugar has dissolved. Let it cook until it reaches 260°F (hard ball stage) on a candy thermometer. This is crucial for achieving the right consistency.

Remove from Heat: Once the mixture has reached the desired temperature, remove it immediately from the heat and stir in the vanilla extract.

Pour and Cool: Carefully pour the hot candy onto your prepared surface. Allow it to cool until it is safe enough to handle but still pliable—typically a few minutes.

Pull the Candy: Begin pulling the candy by hand or using a buttered bench scraper. Stretch, fold, and twist the candy repeatedly for about 10–15 minutes, or until it becomes opaque and creamy in color.

Shape and Cut: Once the candy starts to harden and holds its shape, quickly stretch it into a long rope. Using buttered scissors or a knife, cut the candy into bite-sized pieces.

Cool Completely: Allow the candies to cool completely at room temperature. Store them in an airtight container lined with wax paper to prevent sticking.