In a medium saucepan, combine granulated sugar, heavy cream, light corn syrup, and a pinch of salt. Stir over medium heat until sugar fully dissolves, about 3-5 minutes.

Increase heat to medium-high and bring to a rolling boil, stirring continuously. Use a candy thermometer to ensure it reaches the soft ball stage (234°F - 240°F).

Remove from heat and stir in vanilla extract. Allow bubbling to subside slightly.

Let the mixture cool undisturbed for about 5-10 minutes. Generously butter your hands and work surface.

Pour the cooled mixture onto the buttered surface and let sit for 10-15 minutes until it is cool enough to handle.

Knead the mixture gently until smooth and glossy, about 5 minutes. Shape into desired forms.