In a small saucepan over medium heat, add maple syrup and 2 tablespoons water. Stir. Whisk in sugar until it dissolves.
Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes.
Prepare vanilla - scrape beans from pod. Set aside.
Remove sugar mixture from heat momentarily. Stir in vanilla and coconut cream (no water portion).
Return to medium heat and whisk until smooth and thick, about 1-2 minutes.
Remove from heat, whisk in ghee and salt to taste. Add bourbon, stir.
Let cool at room temperature. It will thicken as it cools.
Store leftovers in sealed jar for 2-4 weeks, warming slightly to pour when enjoying.