Combine the cream, cornstarch, coconut sugar, and maple syrup in a saucepan over medium heat. Bring to a boil then reduce heat to medium-low and simmer the mixture for 15 to 20 minutes, stirring occasionally.
Remove from heat and stir in the vanilla and salt. Allow the caramel to cool for at least 30 minutes. It will thicken as it cools.
Transfer the sauce to a glass container and keep refrigerated between uses. This will keep up to 10 to 15 days in the fridge.
I used Ripple Half & Half creamer which I have found at Target, Sprouts, and my local grocery store. Alternatively, you can use a vegan creamer.For the sugar, you can use maple syrup, agave nectar, sugar, or coconut sugar. I like using coconut sugar because it has a natural caramel flavor.