Place sugar, syrup, and water in a sauce pan over medium high heat.
Sugars will start to dissolve, and turn from translucent to golden to an amber color. You're looking for a dark caramel colour. Do not burn caramel! Watch for signs of burning (smoke, burning smell, etc).
Remove from heat, and carefully and vigorously whisk in coconut creamer.
Return to heat and heat until candy thermometer reaches 238 degrees Fahrenheit.
Then allow to cool for 15 minutes. Finally, add salt and earth balance, and then place into jars for storing.