Prepare the work surface by buttering a large marble slab or baking sheet.

In a medium-sized saucepan, combine granulated sugar, heavy cream, light corn syrup, and a pinch of salt. Stir over medium heat until gently boiling.

Continue cooking and stirring constantly. Use a candy thermometer to aim for the soft-ball stage at approximately 235°F.

Once at the desired temperature, allow to cool for about 10 minutes. Then stir in the vanilla extract.

When cool enough to handle, coat your hands with butter and begin to pull the candy until it lightens in color and develops a satiny finish.

Form into a log shape and slice into 50-60 bite-sized pieces.