Grease a 9×9-inch square pan with butter or line it with parchment paper.

In a medium saucepan, combine sugar, heavy cream, corn syrup, and salt. Stir over medium heat until sugar dissolves.

Increase heat to medium-high and bring mixture to a boil without stirring. Allow boiling for about 5 minutes or until it reaches the soft ball stage (235°F to 240°F).

Once at temperature, remove from heat. Stir in butter and vanilla extract, and add food coloring if desired. Let cool to around 110°F.

Grease your hands with butter and start pulling and stretching the candy until it becomes silky and shiny.

Shape the candy into a rectangle and cut into small squares. Store in an airtight container.