Combine Coconut Sugar and water in small pot and bring to a simmer over medium high heat for 5 minutes.
Once it starts to boil/simmer DO NOT STIR! You can lightly swirl the pan or using water on a pastry brush- wipe the sides of the pot to wash any melted carmel down. I keep a candy thermometer in mine, but have not be focusing on a specific temperature as a stopping point but just the 5 minutes - which seems to be around 250 degrees.
Remove your pot from the stove and gently whisk in (will bubble up) ghee, coconut cream, vanilla and sea salt.
Makes about 1-1/4 c carmel sauce, will be runny at first but refrigerate to thicken.