In a saucepan, place the caster sugar with water and heat until golden.
In each mold, pour in a couple of tablespoons of caramel.
fresh mint leaves
In a saucepan, heat soy cream and vanilla extract and heat until simmering.
Whisk together the soy milk, cornflour, and maple syrup. Add into saucepan. Combine until thick and creamy.
Spoon into the molds and smooth over to level out the cream. Cover and refrigerate to set for at least 6 hours.
Carefully remove caramels from mold. The caramel should have already melted. Serve with fresh mint.