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Line a 9 x 5 x 3-inch bread loaf pan with parchment paper, and spray with cooking spray.
In a 2-cup glass measuring cup, add the heavy cream, butter and salt. Microwave in 30 second pulses until melted and steaming. Set aside.
In a 2-quart saucepan (seriously, don't use a smaller one-it boils up), add the sugar, corn syrup and water. Turn the heat to high, and cook without stirring until it reaches between 290-295 degrees.
Turn the heat off.
Slowly stream in the heavy cream mixture, and whisk gently. Turn the heat back to high, and cook without stirring until it reaches 240 degrees.
Turn off the heat, and add the vanilla. Whisk gently to combine.
Immediately pour the mixture into the loaf pan; do not scrape the bottom of the pan.
Let sit for at least 30 minutes until firm but somewhat soft. This might take a few hours on humid days. You can always leave them overnight, too.
Slice into desired shapes and wrap individually in wax paper.