1. Prepare the Workspace

1. Butter a marble slab or baking sheet to prevent the candy from sticking.
2. Have a candy thermometer ready and ensure your workspace is clean and clear for pulling the candy.

2. Cook the Candy Base

1. In a heavy-bottomed saucepan, combine the sugar, heavy cream, corn syrup, and baking soda. Stir to dissolve the sugar.
2. Place the saucepan over medium heat and cook without stirring until the mixture reaches 260°F (hard ball stage) on the candy thermometer.

3. Add Vanilla and Pour

1. Remove the saucepan from heat and stir in the vanilla extract.
2. Carefully pour the hot candy mixture onto the prepared marble slab or greased baking sheet.

4. Cool Slightly

1. Let the candy cool until it’s still warm but firm enough to handle, about 5–10 minutes. It should form a skin on top but still be pliable underneath.

5. Pull the Candy

1. Butter your hands to prevent sticking. Gather the candy into a ball and begin pulling it, stretching it out into a long rope, then folding it back onto itself.
2. Continue pulling and folding for 5–10 minutes, until the candy becomes light in color and develops a satiny sheen. This aerates the candy and gives it its characteristic creamy texture.

6. Shape and Cut

1. Once the candy becomes too firm to pull, stretch it into a long rope and cut it into bite-sized pieces using buttered scissors or a knife.
2. Place the pieces on wax paper to cool and set completely.