Measure out your coconut oil, plant-based milk, and salt. Have them waiting near the stove.
Start with a very clean pan and pour in sugar, water, and cream of tartar.
Turn on the heat to medium and let it start to boil. (Don’t stir, just swish it around a little if needed).
Allow the sauce to boil for about 5 minutes and then start watching it very closely.
After about 6-7 minutes, the bubbles will get smaller and it will start to get a darker color and smell slightly of caramel.
When it starts to caramelize, remove it from the burner and immediately pour in the coconut oil. (At this point you can give it a stir with a long-handled whisk).
Pour in the plant milk and continue to stir with the whisk for about 30 seconds. (It will bubble up and spatter when you add the milk, but then turn to caramel after a few seconds of stirring).
Once the bubbling from the milk calms down, add the salt and stir for a few more seconds. (or leave out the salt for regular caramel).
Notes
Measure out the oil, milk, and salt and have it ready to add to the caramel. Waiting longer than a few seconds will mess it up.
Watch the caramel closely. Sugar turns to caramel at 340°F (171°C) but will burn at 350°F (177°C), so you must remove it from the heat before it reaches 350° F (177°C).
If your caramel becomes too firm, heat it back up and add a teaspoon or 2 of water. If your caramel is too runny, heat it on a very low heat for about 5 minutes and allow some of the moister to evaporate.
Store in an airtight jar in the fridge for up to 1 week.
Be careful: Making this caramel sauce should be made by an adult and I wouldn’t recommend having small children nearby. It will bubble and spatter when the milk is added so you need to stand back and use a long-handled whisk to stir it. If the hot caramel spills on you it will stick and burn!