Craving that rich, buttery caramel drizzle from your favorite Starbucks caramel drinks? This copycat Starbucks caramel sauce recipe is your secret to recreating the famous Starbucks flavor in iced caramel macchiatos, extra caramel sauce lattes, and all your favorite coffee shop luxuries at home.
Not just the recipe—I’m also sharing 5 simple tips to avoid grainy caramel, so you can achieve that smooth, glossy finish just like the one in your favorite drinks.
Whether you use this homemade caramel sauce to make Starbucks copycat recipes, whip up a rich caramel frosting for cakes and cupcakes, or drizzle it over ice cream or whipped cream, this recipe comes together in a jiffy.
It tastes just like your favorite coffee shop treat.
And no, you don’t need a candy thermometer!
Ingredients
- 100 gms (1/2 cup) sugar
- 1/4 tsp salt
- 2 tbsp water
- 2 tbsp (28 gms) butter
- 90 gms warm cream
Ingredient Notes
- Sugar: For the best caramel results, use granulated white sugar. Brown sugar, which gives notes of molasses, is typically better suited for butterscotch sauce and isn’t ideal for classic caramel.
- Salt: A small amount of salt balances the sweetness of the caramel and enhances its flavor. If you prefer a salted caramel, you can increase the amount slightly to taste.
- Water: The water helps the sugar dissolve evenly and prevents it from burning in the initial melting stage.
- Butter: Unsalted butter is recommended so you can control the level of salt in the sauce. It adds a rich, creamy texture to the caramel.
- Cream: Use heavy cream also known as fresh cream for a smooth, velvety texture. If you use a lower-fat cream, the caramel may not be as rich and smooth.
Step by Step Instructions
Start by using a heavy-bottomed pan on medium flame to melt the sugar and water. This ensures even heat distribution and prevents burning. Add sugar and water to the pan (image 1).
Let the mixture bubble (image 2).
📍 Tip: Do not stir the mixture. Instead, use a wet pastry brush to brush down the sides of the pan to remove any sugar crystals and prevent graininess.
It will start to foam and settle down, turning golden (image 3).
Once it does, gently swirl the pan to mix the caramel (image 4).
🎯 Tip: Avoid using a spoon or spatula. Swirling the pan gently helps to keep the texture smooth and avoids crystallization.
🎯 Tip: Stop cooking at deep amber color – if you caramelize too long, it can turn bitter!
You’ll notice in the image that the caramel first looks lighter with bubbles, and as the bubbles settle, it deepens into that perfect amber shade—this is your cue that it’s ready for the next step (images 5 and 6).
📍 Tip: Sometimes the color can be tricky to judge in the pan due to lighting or the surface—carefully drop a small amount onto a piece of foil to check the true color before moving on.
Add 2 tbsp (28 gms) butter to the pan and stir quickly (image 7 and 8).
📍 Tip: Be careful when adding the butter as it can cause the caramel to splatter.
Once the butter is fully incorporated, turn off the heat. Then add 90 gms of warm cream and stir until smooth.
🎯 Tip: Turning off the heat before adding the cream ensures the caramel won’t overcook and separate.
Turn the heat back on and cook until the sauce reaches its first boil, then immediately turn off the heat. Let the caramel cool slightly before using or storing it.
The caramel may look runny now, but it thickens beautifully as it cools.
Storage Instructions
Let the caramel sauce cool to room temperature, then transfer it to a clean, airtight container preferably sterilized glass jar or a mason jar.
Store it in the refrigerator for up to 3 to 4 weeks.
To reuse, warm it gently in the microwave or over low heat until smooth and pourable.
📍 Tip: Always use a clean, dry spoon each time to avoid contamination and extend freshness.
🍯 How to Use Caramel Sauce
This homemade caramel syrup is your secret weapon to elevate everyday treats into luxurious indulgences.
- Use it as a filling or topping for cakes, cupcakes, cakes icing, and cheesecakes.
- Drizzle it over a warm brownie, a stack of pancakes, or a scoop of vanilla ice cream for an instant dessert upgrade.
- Swirl it into your cup of coffee or a shot of espresso to make your own cozy classic espresso drinks. Or a drizzle of caramel sauce over your cold brew, oat milk latte, or even a stove-top moka pot coffee adds a delicious coffee-shop finish
- Add it to your iced caramel macchiato or blend into Starbucks-style frappuccinos for that signature caramel drizzle you love.
- Try it over apple pie or even mix it into cold apple juice for a different recipe idea.
- Or simply serve it as a dip for sliced apples, bananas, or salty pretzels—sweet, salty, and satisfying.
Perfect for everything from your first-time attempt at a copycat Starbucks caramel frappuccino recipe to a chilly fall day treat with hot chocolate or hot apple juice.
✅ Best Tips
- Use a heavy-bottomed pan for even heat distribution and to prevent burning.
- Do not stir once the sugar starts boiling. Let it melt and caramelize undisturbed.
- Brush the sides of the pan with a wet pastry brush to avoid sugar crystals forming.
- Swirl the pan gently instead of using a spoon or spatula—this helps maintain a smooth texture.
- Stop cooking at deep amber color – if you caramelize too long, it can turn bitter!
- Add warm cream off the heat to avoid the sauce from bubbling over or splitting.
- The sauce may look thin at first, but don’t worry—it thickens as it cools.
- Always store it in a clean, airtight glass container and use a clean spoon every time to keep it fresh longer.
Frequently Asked Questions
Grainy caramel usually happens when sugar crystals form on the sides of the pan and fall back into the mixture. To prevent this, avoid stirring once the sugar starts boiling, and use a wet pastry brush to clean the sides.
If your caramel has already turned grainy, some suggest reheating it with a splash of water and stirring gently until smooth.
For best results, use cream. Milk doesn’t give the same rich texture and might cause the sauce to split or stay too runny. Low-fat milk may not give the fatty acids needed for the creamy finish and may leave your sauce too thin.
Does this sauce harden when cooled?
No, it stays pourable but becomes thicker as it cools. You can gently warm it again before using it.
Yes! Just make sure to use a bigger pan and keep an eye on the color as sugar cooks quickly in larger batches.
Related Recipes
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Copycat Starbucks Caramel Sauce recipe at Home
Ingredients
- 100 gms (1/2 cup) Sugar
- 1/4 tsp Salt
- 2 tbsp Water
- 28 gms (2 tbsp) Butter
- 90 gms Warm Cream
Instructions
- In a heavy-bottomed saucepan, add sugar, salt, and water. Do not stir. Let the sugar dissolve over medium heat.Tip: If you see sugar crystals on the sides of the pan, gently brush them down with a wet pastry brush to prevent crystallization.
- Once the sugar dissolves, the mixture will start bubbling. You don’t need to stir; simply let it do its thing.
- As the sugar starts to caramelize, gently swirl the pan to help it brown evenly. Tip: Initially, the caramel may look lighter in color with active bubbles. As it darkens, the bubbles settle down. To accurately check the color, drop a small amount onto foil—sometimes it’s hard to judge color inside the pan due to lighting or the pan surface.
- When you see a deep golden amber color, turn off the heat. Immediately add butter and mix carefully. Be cautious—it will bubble up.
- Pour in the warm heavy cream slowly while stirring continuously. The caramel will bubble again but will come together into a smooth sauce.
- Turn the heat back on for just 30 seconds, letting the mixture boil together. Turn off, allow to cool slightly, and store.
Notes
- This recipe makes 3/4 to 1 cup Sauce.
- The sauce thickens as it cools.
- Store in a clean glass jar in the refrigerator for up to 3–4 weeks.
- Always use a dry spoon for scooping.
- Gently reheat before use to make it pourable.
- Perfect over coffee, brownies, pancakes, or ice cream.
Nutrition
Trademark Disclaimer: Starbucks and all related marks are registered trademarks of Société des Produits Nestlé S.A. and are the property of their respective owners. This is a copycat recipe intended for personal use only
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