Bring a medium pot of water to a boil. Dip the apple in and then rub off with a towel until completely dry. Place on a silicone mat or wax paper lined baking sheet. Push a skewer down the middle of it.
To a medium saucepan with high walls, add corn syrup, brown sugar, water, coconut cream, vegan butter and salt. Turn heat onto medium. Stir constantly until butter has melted.
Once butter has melted, add a candy thermometer to the side. Do not stir the mixture at this point. Let temperature come to 240-245 degrees F. *Do not turn your temperature up or down to make this go faster, you need consistency for caramel.
Once temperature reached, remove from heat and add vanilla. Do not overmix.
Let cool for 10-15 minutes (until about 190 degrees F) and then holding onto the stick, dip the apple and coat the sides. Let any excess drip off. Place on prepared baking sheet and place into fridge.
Roll into any desired toppings immediately after adding caramel. Eat immediately or let set. Enjoy within 2 days.