Step 1: Prepare your work surface. Generously butter a large, heat-resistant surface such as a marble slab, large baking sheet, or a non-stick silicone mat. Have it ready near your stovetop.
Step 2: In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, water, heavy cream, butter, and salt. Stir gently over medium heat until the sugar dissolves.
Step 3: Increase heat to medium-high and bring the mixture to a boil without stirring. Insert a candy thermometer and cook until the mixture reaches the soft-ball stage (235-245°F or 113-118°C). This usually takes about 10-15 minutes.
Step 4: Once the desired temperature is reached, immediately remove the saucepan from the heat. Stir in the vanilla extract.
Step 5: Carefully pour the hot candy mixture onto your prepared buttered surface. Do not scrape the bottom of the pan. Allow the candy to cool undisturbed for about 15-20 minutes, or until it is cool enough to handle but still warm and pliable (it should still be warm to the touch, but not scalding).
Step 6: Generously butter your hands. Begin to pull the candy. Gather the edges towards the center, then stretch and fold the candy. Repeat this process, stretching and folding repeatedly. As you pull, you'll notice the candy becoming lighter in color and developing an opaque, creamy texture. Continue pulling for 10-15 minutes, or until the candy is firm enough to hold its shape but still pliable.
Step 7: Once the candy reaches the desired consistency and color, stretch it into a long rope, about 1/2 to 3/4 inch thick. Use buttered scissors or a sharp, buttered knife to cut the rope into 1-inch pieces. Place the cut pieces on parchment paper to cool completely.
Step 8: Store the cooled candy in an airtight container at room temperature, with parchment paper between layers to prevent sticking. Enjoy your homemade Kentucky Cream Pull Candy!