Step 1: Prepare Your Workspace. Grease a large baking sheet or a marble slab generously with butter. Set aside. Also, have a candy thermometer ready and ensure it’s calibrated correctly. Make sure you have enough space for the pulling process.
Step 2: Combine Ingredients. In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, heavy cream, light corn syrup, unsalted butter, and salt. Stir gently over medium-low heat until the sugar is completely dissolved.
Step 3: Bring to a Boil. Once the sugar is dissolved, increase the heat to medium-high. Bring the mixture to a rolling boil, stirring occasionally to prevent scorching.
Step 4: Cook to Temperature. Insert your candy thermometer and cook the mixture without stirring until it reaches 248°F (120°C), also known as the firm ball stage. This typically takes 20-30 minutes.
Step 5: Add Vanilla. Once the candy reaches 248°F (120°C), immediately remove it from the heat. Stir in the vanilla extract. Be careful, as the steam will be very hot. Stir just enough to incorporate.
Step 6: Pour and Cool. Carefully pour the hot candy mixture onto your prepared buttered baking sheet or marble slab. Do not scrape the bottom of the pan. Let the candy cool undisturbed until it's warm enough to handle, typically around 110-120°F (43-49°C), which can take 20-30 minutes.
Step 7: Begin Pulling. Generously butter your hands. Once the candy is cool enough to handle, begin to gather it from the edges towards the center. Start gently stretching and folding the candy over itself repeatedly. The more you pull and fold, the more air you incorporate, making the candy lighter in color and creating that signature creamy, airy texture.
Step 8: Continue Pulling until Opaque. Keep pulling and folding for about 10-15 minutes, or until the candy is opaque, very light in color, and has a satiny sheen. It should become quite stiff but still pliable.
Step 9: Cut and Store. Once pulled to perfection, gently stretch the candy into long, uniform ropes, about 1/2 inch thick. Using buttered kitchen shears or a sharp, buttered knife, cut the ropes into 1-inch pieces. Place the cut pieces on parchment paper to prevent sticking. Store in an airtight container at room temperature for up to 2-3 weeks.