Add coconut oil, sugar and corn syrup to a heavy bottomed pan. (a heavy bottomed pan helps regulate the heat more so it doesn't burn)

Stir until coconut oil melts and the sugar and corn syrup start to melt too.

Whisk in coconut cream and salt and bring to a boil.

Place a candy thermometer on the side of the pot to check for the temperature, it is wise to also have a glass of ice water next to the pot and check the caramel's candy stage by spooning a little out and into the ice water. Feel with your hands to see what the texture is. I usually will eat the candy I test to check for the right texture and chew so it's not too tough on my teeth. The ice water test is more accurate than the thermometer so always do it. I will even forego the thermometer all together because the ice water test works so well.

Once at desired stage, add vanilla and stir then remove from heat.

If you have cooked the mixture a little too much then add a little more coconut milk and stir, then re-test your caramels stage in the ice water again.

Pour out caramel onto a parchment paper lined cookie sheet and let it cool before cutting it.

If you are dipping caramel apples in it, it's best to dip right after you pull the caramel off the stove and just after the boiling stops.