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In a small pot, combine one cup of pure maple syrup and heat it over medium heat until it begins to bubble slightly.
Allow the syrup to simmer for about eight to ten minutes until it reaches a temperature of 240°F on a candy thermometer, making sure not to stir during this time.
Once it reaches the desired temperature, add two tablespoons of butter or coconut oil and whisk until fully incorporated.
Next, pour in one fourth of a cup of heavy cream and whisk everything together until smooth.
Remove the pot from heat and stir in one fourth of a teaspoon of salt and one teaspoon of vanilla extract, mixing well.
Let the caramel cool completely before transferring it into a dish.