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Copycat Starbucks Caramel Sauce Recipe (Better Than Store-Bought)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Caramel Extract Water Soluble
Author:
Dolce Flav
Servings
1
Prep Time
5 minutes
Cook Time
10 minutes
This homemade copycat Starbucks caramel sauce is rich, buttery, and perfectly smooth—made by melting sugar until amber, whisking in cream and butter, and finishing with caramel extract for an ultra-deep caramel flavor that tastes just like the caramel drizzle used in Starbucks drinks. This caramel sauce recipe comes together quickly on the stovetop and delivers a glossy, velvety texture ideal for lattes, macchiatos, ice cream, pancakes, or dipping fruit. It’s fresher, more flavorful, and far better than anything store-bought.
Ingredients
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1 cup granulated sugar
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¼ cup water
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6 tablespoons unsalted butter, cut into cubes
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½ cup heavy cream, warmed
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½ teaspoon caramel extract (for Starbucks-style depth)
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¼ teaspoon vanilla extract (optional but recommended)
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Pinch of salt (or ⅛ tsp for salted caramel)
Directions
Dissolve the Sugar: In a medium saucepan, add sugar and water. Heat over medium without stirring until the sugar dissolves.
Caramelize: Allow the mixture to boil. Continue cooking 5–7 minutes until it turns a deep amber color. Avoid stirring—swirl the pan instead.
Add Butter: Carefully whisk in the butter cubes. The mixture will bubble vigorously. Stir until fully melted.
Add Cream: Slowly pour in the warm heavy cream while whisking continuously to create a smooth sauce.
Finish the Flavor: Remove from heat and add caramel extract, vanilla extract, and salt. Whisk until silky.
Cool and Store: Let the caramel sauce cool for 10 minutes, then pour into a heat-safe jar. Store in the fridge for up to 2 weeks.
Recipe Note
10 Frequently Asked Questions (FAQ)
1. What makes this similar to Starbucks caramel sauce?
The combination of caramelized sugar, butter, cream, and caramel extract creates a deep, authentic Starbucks-style flavor.
2. Can I make this without caramel extract?
Yes, but the flavor won’t be as bold or Starbucks-like.
3. Why did my caramel crystallize?
Stirring too early or sugar on the pan edges can cause crystallization—keep stirring minimal and use a wet pastry brush to clean the sides.
4. Can I use milk instead of heavy cream?
No. Milk can curdle and won’t produce the thick, creamy texture.
5. How do I make it salted caramel?
Increase salt to ½ teaspoon or add flaky sea salt on top.
6. Can I reheat the caramel sauce?
Yes. Warm it in the microwave for 10–15 seconds or in a hot water bath.
7. Is this caramel sauce good for coffee?
Absolutely—it melts perfectly in hot coffee and tastes like Starbucks’ caramel drizzle.
8. Can I make it dairy-free?
Use vegan butter and full-fat coconut cream, though the flavor will vary.
9. Why is my caramel sauce too thin?
It may need a minute or two more to simmer and thicken. It will also thicken as it cools.
10. Can I double the recipe?
Yes—just use a larger pot and watch the color closely to avoid burning.