Combine sugar, light corn syrup, frozen orange juice concentrate, and salt in a heavy saucepan.

Cook and stir over medium heat until sugar is dissolved.

Bring to a rapid boil and cook until a candy thermometer reads 245°F (firm ball stage).

Add light cream and butter to the mixture.

Heat and stir until the mixture reaches 245°F again.

Pour onto a greased surface to cool.

Once cooled, pull the taffy until it becomes light and airy.

Cut into small pieces and wrap in waxed paper.