Heat butter and coconut cream in a small saucepan over medium heat until the butter melts. Set aside and keep warm.
In a medium saucepan, combine Allulose, water, molasses, vanilla, and salt (if your adding it). Stir to combine, then heat over medium-high heat until the temperature reaches at least 350 degrees F, and the color just starts to change.
Stir the the warm cream and butter into the Allulose mixture you just heated. Mixture will bubble, but keep stirring and it will settle down.
Cook the entire mixture over medium-high heat until the color deepens into an amber caramel color, stirring constantly until just combined, then pour into a glass jar. Chill in the refrigerator until cool. Enjoy! store in the fridge.
