Generously butter a marble slab or a large baking sheet to prevent the candy from sticking.

In a medium-sized saucepan, mix together granulated sugar, heavy cream, light corn syrup, and salt.

Continue heating the mixture on medium until it reaches the soft ball stage, approximately 235°F.

Once your mixture reaches the correct temperature, carefully remove the saucepan from the heat and allow it to cool for about 5-10 minutes.

Stir in the vanilla extract once the mixture has cooled slightly.

When the candy is cool enough to handle, butter your hands and begin pulling the candy gently.

Stretch the candy into ropes and cut or break into bite-sized pieces.