Step 1: Lightly butter a large, heat-proof work surface (marble slab, clean countertop, or large baking sheet). Ensure it’s big enough to spread the candy out as it cools.
Step 2: In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, heavy cream, and light corn syrup. Add the butter to the saucepan.
Step 3: Place the saucepan over medium-low heat. Stir constantly with a wooden spoon until the sugar is completely dissolved and the butter is melted. Use a wet pastry brush to wipe down any sugar crystals from the sides of the pan.
Step 4: Once sugar is dissolved, increase heat to medium. Insert a candy thermometer and bring the mixture to a boil without stirring until it reaches 245°F (118°C) – the firm-ball stage.
Step 5: Immediately remove the saucepan from the heat. Carefully pour the hot candy mixture onto your prepared buttered surface. Do not scrape the bottom or sides of the pan. Add the vanilla extract over the poured candy.
Step 6: Allow the candy to cool undisturbed for about 20-30 minutes, or until the edges are firm enough to handle and the center is still warm and pliable. It should be warm to the touch but not burning hot.
Step 7: Once cooled sufficiently, gather the candy from the edges towards the center using a buttered spatula or your buttered hands. Begin the pulling process: pick up a portion, stretch it out, then fold it back onto itself, twisting slightly. Repeat this stretching and folding for 10-15 minutes, or until the candy lightens in color to a pale, creamy white and becomes opaque and stiff.
Step 8: Once pulled to the desired consistency and color, form the candy into a long, uniform rope, about 1/2 to 3/4 inch thick. Using buttered kitchen shears or a sharp, buttered knife, cut the rope into bite-sized pieces, typically about 1 inch long.
Step 9: Place the cut pieces of Kentucky Cream Pull Candy on parchment paper to cool completely. Once fully cooled and firm, store them in an airtight container at room temperature between layers of parchment or wax paper.