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Pit and halve the dates, then add to a bowl and cover with hot water. Soak for about 15 minutes, then drain and repeat (cover with more hot water) for another 15 minutes, until the dates have noticeably softened.
Drain again. At this point, the skin should easily peel off the dates. Peel off all of the skins and discard.
Purée your dates. The easier method is to just transfer the dates to a plate or cutting board and use a fork to mash them into a very smooth paste with no large chunks – this will take ~5 minutes to achieve.
Place a spoon in your freezer (to test when the caramel is ready later on).
To a medium saucepan, add the butter and maple syrup over medium-high heat. Whisk well and bring to a simmer for about 2 minutes, whisking occasionally. Reduce heat slightly.
Add in the date paste, vanilla extract and salt (if using). Whisk until the date paste is completely incorporated. Continue to simmer for another 2 or so minutes, until the caramel thickens slightly.
To test if it's ready, dip the cold spoon from your freezer in the caramel. Run your finger through the caramel. If it doesn't run back together, it's done.
Use as desired while it's still warm! For storage, let the caramel cool, then transfer to an airtight container and refrigerate for about 2 weeks.