• Add the dairy free butter to a small saucepan and heat over medium heat until the butter is melted.
• As soon as the butter is melted, reduce the heat to medium-low and whisk in the brown sugar, corn syrup, coconut milk, vanilla, cream of tartar, and dash of salt until smooth.
• Reduce the heat to medium-low, set a timer for 8 minutes, and cook this mixture, whisking regularly. You'll want the mixture to be bubbling like its simmering but not bubbling aggressively, cooking at too high of heat or too fast. Set a timer for 8 minutes so you don't overcook this or it will get hard.
• Once the 8 minutes are done, remove from the heat and allow the caramel to cool in the pan for about 15 to 20 minutes to thicken up. The caramel will seem runny at first but will firm up as it cools. Continue to whisk occasionally as it cools. Don't let it cool in the pan longer than 20 minutes or it will be difficult to pour out of the pan.
• While the caramel is cooling, lay out a sheet of parchment paper on a sheet pan and brush a light layer of dairy free butter on the parchment paper.
• Once the caramel has cooled and thickened, pour the caramel onto the prepared parchment paper and allow to cool completely. Complete cooling might take a couple of hours.
• Once the caramel is completely cooled, it will be firm but pliable and not very sticky. I cut mine into rectangles and then folded them into squares or rectangles before wrapping in pieces of parchment paper.

Chocolate covered caramels

• If you are covering your caramels in chocolate, you can chill your caramel squares to help keep them firm when you dip them in warm chocolate. You can also roll the caramels into balls if you want them to be small like Cocomels.
• Melt your chocolate in the microwave in 30 second increments until the chocolate is melted but still thick, so you want it at a lower temperature to leave a thicker layer of chocolate and also so it won't melt your caramels. If your chocolate gets too hot, just let it cool and thicken a bit before dipping your caramels.
• Dip your caramels and set them on parchment paper to set up. This won't take long if your caramels are chilled ahead of time.
• Store in an airtight container at room temperature for up to a week.