Combine sugar, salt and boiling water in a large pan. Bring to a boil over high heat. Cover the pan with a lid and let mixture cook for exactly 5 minutes.

Remove lid and reduce heat to medium. Add a candy thermometer to the side of the pan. Slowly add the cream, a little bit at a time, making sure that the mixture does not stop bubbling. DO NOT stir. Cook until candy reaches 260 degrees on a candy thermometer or forms a hard ball when tested in cold water.

Remove candy from heat, and immediately pour onto a very cold buttered marble slab. DO NOT scrape the insides of the pan. Drizzle the vanilla over the surface of the candy. Using a metal spatula, turn each long side of the candy inward. Flip the candy over to cool the top side.

When cool enough to handle, cut the candy in half, (if two people are pulling it). Using your fingertips, pull the candy for at least 3-4 minutes until it’s no longer shiny and sticky and has started to look satiny and lighter in color. It should also hold its ridges when pulled. Pull the candy into long ropes and place it on the marble slab. Using scissors, immediately cut the candy into pieces about 1 ½″ long. Make sure the candy pieces are not touching since they are still sticky at this point. The candy will now be a consistency of taffy. It’s delicious but try not to eat it.

Cover the candy with a towel and let it set overnight to cream. Candy can be placed in a tin, but pieces should not be touching until the candy has creamed. I find it best to just spread the candy on cookie sheets or leave on the marble slab and cover with a non-frizzy towel.

Yields: About 2 pounds