1. Grease an 8x8" pan. In a large heavy pan, combine the sugar, corn syrup, margarine and 1/2 cup soy creamer.
2. Bring to a boil over medium low heat. Cook without stirring until it reaches 240 degrees F (soft ball stage).
3. Remove from stove and gradually add the rest of the soy creamer. Return to heat and cook until it reaches 244-246 degrees F (firm ball stage).
4. Pour mixture into prepared pan and let cool for 2-3 hours. Invert onto cutting surface and using a thin sharp knife, cut into 1" pieces. Wrap pieces in waxed paper.
If you don't have a candy thermometer, you can use the cold water method. Drop some of the caramel into a bowl of cold (not iced) water. If you can form the caramel into a soft ball then you are at the soft ball stage (234-240 degrees). If it forms a firm ball you are at the firm ball stage (244-248 degrees).