Begin by generously buttering a marble slab or large baking sheet, ensuring each corner is covered.

In a heavy-bottomed saucepan, combine the sugar, cream, corn syrup, and salt.

Cook over medium heat, stirring constantly until the sugar dissolves into the creamy mixture.

Once dissolved, attach a candy thermometer and stop stirring, allowing the mixture to bubble gently until it reaches 260°F (127°C).

Carefully pour the hot candy onto your prepared slab or baking sheet.

Let it cool for about 10–15 minutes, just until it’s safe to handle.

Generously butter your hands and stretch the candy for 10–15 minutes, folding it over itself until it achieves a satiny finish.

Pull the candy into ½-inch thick ropes and cut them into bite-sized pieces using buttered scissors.

Place each piece on wax paper and allow them to firm at room temperature.