Step 1: Prepare a marble slab or a large baking sheet by coating it generously with butter to prevent the Kentucky Cream Pull Candy from sticking.
Step 2: In a heavy-bottomed 3-quart saucepan, combine the sugar, heavy cream, water, and corn syrup.
Step 3: Place over medium heat and stir constantly until the sugar is fully dissolved and the mixture begins to simmer.
Step 4: Once boiling, clip a candy thermometer to the side of the pan. Stop stirring and cook until the mixture reaches exactly 260°F (127°C).
Step 5: Remove from heat immediately and gently stir in the butter and vanilla. Pour the hot syrup onto the prepared buttered surface. Do not scrape the bottom of the pan.
Step 6: Let the Kentucky Cream Pull Candy cool for about 10-15 minutes, or until it is cool enough to handle but still very warm.
Step 7: With buttered hands, pick up the candy and begin pulling it. Stretch it out to about 18 inches, fold it back over, and repeat. Continue for 10-20 minutes until the candy turns white, satiny, and becomes difficult to pull.
Step 8: Pull the candy into long ropes about 1/2 inch thick and snip into 1-inch pieces using buttered kitchen shears.
Step 9: Place the pieces in an airtight container between layers of wax paper and allow them to ‘cure’ for 24-48 hours until they become creamy.