In a medium saucepan, combine granulated sugar, heavy cream, light corn syrup, and salt. Stir gently over medium heat until the sugar has completely dissolved, which should take about 5 minutes.

Increase the heat to bring the mixture to a rolling boil. Allow it to cook until it reaches the soft ball stage, which is between 234°F to 240°F on a candy thermometer.

Remove the saucepan from heat and stir in the vanilla extract, mixing thoroughly for an even distribution.

Allow the candy mixture to cool for about 10-15 minutes before handling. Generously butter your hands and working surface.

Carefully pour the cooled mixture onto the buttered surface. Spread it out evenly, and let it cool further until it’s manageable.

Once manageable, butter your hands again and begin kneading the mixture until it becomes smooth and shiny; this usually takes about 5-10 minutes.