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This Starbucks Caramel Brulée Sauce tastes just like the real thing, rich, buttery, and deeply caramelized with that signature burnt-sugar flavor Starbucks fans wait for all year.
After extensive testing, this new and improved version uses sweetened condensed milk for a perfectly smooth, thick sauce that doesn’t seize or turn grainy.
Use it to make homemade Caramel Brulée Lattes, Caramel Brulée Cold Foam, drizzle it over desserts, or stir it into your morning coffee for instant holiday flavor.
If you love recreating Starbucks drinks, check out my Starbucks Sugar Cookie Syrup and Gingerbread Syrup for Coffee. They pair perfectly with this Caramel Brulée Sauce in any latte or cold foam.
I first developed this Starbucks Caramel Brulée Sauce recipe in 2021, but after hearing from readers that the texture could be inconsistent, I went back to the kitchen this year to rework it completely.
The secret turned out to be sweetened condensed milk, it adds creaminess, prevents crystallization, and gives that rich caramel body Starbucks gets from their proprietary base. After several rounds of testing (and far too many taste tests), this final version is thicker, smoother, and far more reliable even for beginners.
If you’ve tried the old version, I can’t wait for you to make this new one, it’s melt-in-your-mouth smooth and captures the true flavor of Starbucks’ holiday classic. If you prefer the older version, don’t worry, I kept it in the recipe card notes for you!
Why You’ll Love This Caramel Brulée Sauce Recipe
- Foolproof texture: The condensed-milk base keeps it silky and stable.
- True flavor match: Dark brown sugar adds the signature caramelized “brulée” depth.
- Budget-friendly: Make multiple lattes for a fraction of the café cost.
- Versatile: Works in hot, iced, and blended drinks, or as a dessert drizzle.
Table of Contents
- Why You’ll Love This Caramel Brulée Sauce Recipe
- Ingredients and Why They Work
- caramel Brulee syrup (Step-By-Step)
- How to Make a Caramel Brulée Latte at Home
- Expert Tips for Best Results
- Storage and Freezing Starbucks Caramel Brulée Sauce
- Serving Ideas
- Frequently asked questions – FAQ
- Starbucks Caramel Brulee Sauce (Authentic Copycat) Recipe
Ingredients and Why They Work
- Dark Brown Sugar – Provides that deep, molasses-rich sweetness Starbucks is known for. (Light brown sugar works, but the flavor won’t be as intense.)
- Water – Helps dissolve the sugar and control caramelization, preventing burning.
- Sweetened Condensed Milk – Creates a thick, creamy base that mimics the texture of commercial caramel sauces while adding body and sweetness in one step.
- Vanilla Extract – Rounds out the flavor and enhances the caramel notes. If you’re feeling fancy, add vanilla bean paste here!
- Salt – A small amount balances sweetness and sharpens flavor.
caramel Brulee syrup (Step-By-Step)
(Scroll to the recipe card for precise quantities and cook times.)
- Combine brown sugar, water, and sweetened condensed milk in a saucepan over medium-low heat.
- Whisk until smooth and bring to a gentle simmer, do not boil.
- Simmer for 20-25 minutes, whisking every few minutes until thickened and amber-colored.
- Remove from heat and stir in the vanilla and salt.
- Cool completely, it will thicken as it cools, then transfer to a glass jar.
How to Make a Caramel Brulée Latte at Home
Add 1–2 tablespoons of caramel brulée sauce to a cup, pour in a shot (or two) of hot espresso, then top with steamed milk. Finish with whipped cream and a drizzle of the sauce for that classic Starbucks touch.
Iced version: Use cold milk and ice instead of steamed milk, and stir in the warm sauce with the espresso first so it dissolves evenly.
How to Make Caramel Brulée Cold Foam: Whisk or froth ¼ cup cold heavy cream with 1 tablespoon caramel brulée sauce and 1 tablespoon half and half or whole milk until thick and creamy. Spoon over iced coffee or cold brew and drizzle with more sauce if you like.
Expert Tips for Best Results
- Whisk often: Prevents scorching and keeps the sauce lump-free.
- Avoid high heat: Gentle simmering gives the caramel its signature smoothness.
- Use dark brown sugar: It delivers that toasted-brulée flavor Starbucks achieves with their proprietary blend.
- Warm before serving: The sauce thickens in the fridge; microwave 15–20 seconds before using.
- Double the batch: It stores well for weeks, so you can enjoy café-style drinks all season.
Storage and Freezing Starbucks Caramel Brulée Sauce
- Refrigerate: Store in a sealed jar for up to 1 month.
- Reheat: Warm gently in the microwave or set the jar in warm water until pourable.
- Freeze: Not recommended, the texture changes once thawed.
Serving Ideas
- Stir 1–2 tablespoons into espresso + steamed milk for a Caramel Brulée Latte.
- Drizzle over ice cream, cheesecake, or bread pudding.
- Blend into milkshakes or frappes for instant caramel flavor.
- Use as a dip for apple slices, pretzels, or churros.
Frequently asked questions – FAQ
Yes, but the sauce will taste lighter and less caramelized. For the most authentic flavor, dark brown sugar is best.
Graininess comes from overheating or not whisking frequently enough. Keep the heat low and whisk every few minutes to maintain smooth texture.
You can try using sweetened condensed coconut milk, but the flavor will be slightly different, more tropical and less “brulée.”
When refrigerated, it stays fresh and flavorful for up to 4 weeks.
This is a thicker sauce, not a clear liquid syrup. It’s creamy, buttery, and richer in flavor, closer to the Starbucks holiday sauce than their standard caramel syrup.
Yes! Stir 1–2 tablespoons into hot coffee or espresso for instant caramel flavor. It melts smoothly and adds the same richness as the Starbucks version.I
Starbucks Caramel Brulee Sauce (Authentic Copycat)
Ingredients
- 2/3 cup packed dark brown sugar
- 1 cup water
- 14 oz sweetened condensed milk room temperature
- 1 tsp vanilla extract
- 3/4 tsp salt add as little or as much as you'd like (adjust to taste)
Instructions
- In a medium saucepan over medium-low heat, add brown sugar, water, and sweetened condensed milk. Whisk together until smooth.2/3 cup packed dark brown sugar, 1 cup water, 14 oz sweetened condensed milk
- Bring mixture to a gentle simmer (don't let it boil over!). Reduce heat to low and simmer for 20-25 minutes, whisking frequently to prevent clumps and sticking. The sauce will darken and thicken.
- Every 3-4 minutes, whisk vigorously to break up any clumps that form. The sauce should be smooth.
- Remove from heat. Stir in vanilla extract and salt. Let cool completely, before transfering to a glass jar. Store refrigerated for up to 1 month.1 tsp vanilla extract, 3/4 tsp salt
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
like what you had mentioned, I may had missed a couple times to stir and had the heat maybe a bit high. although the taste was on point! next batch ill make sure to keep whisking even if I need to whisk the whole time there lol. thanks for the recipe!
I know the constant whisking can be annoying but it’s worth it! Sounds like you’ve got the hang of it and I’m so glad you enjoyed the flavor 🙂