Line an 8" square cake tin or glass dish with greaseproof / parchment paper. Spray the paper with oil and set aside
Combine the coconut milk, vanilla and syrup in a large, deep pan over a medium heat, stirring until the mixture is warm and the syrup has just dissolved into the milk. Remove the pan from the heat and set aside
Add the sugar and water to another pan and heat, without stirring, until the sugar has dissolved and turned a golden colour. It will take a little while, around 20 minutes maybe. A candy thermometer should read 154C / 310F
Quickly pour the sugar into the coconut milk. It will spit so be careful! Put the coconut milk pan back on the stove on medium-low and keep stirring to dissolve the caramel sugar into the mixture
Then turn the heat up to medium-high and cook, stirring continuously until the thermometer reads 115C / 240F or soft ball stage. It will bubble and rise furiously at the beginning but it will settle down a bit when the temp creeps up. Again this will take a wee while
Pour quickly into the cake tin and let stand at room temperature for 24 hours until set
Release from the tin and cut into 1" cubes. It's easiest to cut if you wet your sharp knife in the spray oil between slices
Wrap any extra caramels in parchment paper and store in an airtight container for up to a week
