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

In a medium saucepan, combine the granulated sugar, heavy cream, light corn syrup, and salt. Stir over low heat to dissolve sugar.

Increase heat to medium and boil the mixture until it reaches soft-ball stage, about 235°F, for 10-15 minutes.

Remove from heat and stir in vanilla extract until fully incorporated.

Allow to cool in the pan until safe to touch, about 5-10 minutes.

Butter hands and pull the candy by stretching and folding for about 10 minutes until smooth.

Shape the candy into a log and cut into pieces, allowing them to cool completely.