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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
- 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.
I just made this as per the instructions and when I added the milk powder, there is a clear separation. I’ve whiskedbit as well and it will not blend together. any ideas?
The water may have been too hot when the milk powder was added. You want the water to be warm but not boiling when the milk powder goes in. If you try it again, let me know if this fixes it.
I had the same issue. In step 3 however the sugar took a long time to dissolve so the water got very hot – should I let it cool down a bit on low heat before adding the milk powder? My sauce also did not thicken even with adding a cornstarch slurry in an attempt to thicken it, and I am assuming this is why. Tastes delicious but I can’t get it to look like the photos!
Yes, if the water gets too hot before adding the milk powder, it can cause uneven mixing and prevent proper thickening. Try lowering the heat slightly, ensuring the sugar is fully dissolved, and then whisk in the milk powder until smooth before simmering. The sauce should thicken more as it cools, so don’t skip that resting step.
Just got my caramel extract today and I made this immediately. IT IS AMAZING!!! I love Caramel Brûlée Lattes from Starbucks! I spend way too much money at Starbucks when it’s in season. This tastes spot on to me. Thanks for sharing! definitely will be holiday gifts for a few friends and family!
Glad you liked it!
I tried to make this this evening and I don’t know if I messed something up or not? the milk powder ended up leaving the caramel grainy. I’m guessing I didn’t give it enough time to dissolve before the boil/simmer step but I have no idea. Other than texture, it turned out great for a first try!
Graininess usually means the milk powder didn’t fully dissolve before the boil. Next time, whisk it in gradually over medium-low heat until the liquid looks smooth, then proceed to simmer. You can also sift the milk powder first to avoid clumps. Glad you liked it overall!
What is milk powder? I looked on grocery website and baby formula was coming up. What brand do you like/recommend? TIA!
Great question! Milk powder is simply regular milk that’s been dried to remove the moisture, and it’s often used in baking or cooking to add a rich flavor. It’s different from baby formula, which is made specifically for infants and contains added nutrients. When you’re looking for milk powder for recipes, you should search for whole milk powder or non-fat dry milk—baby formula won’t work the same way.
I love the Bob’s Red Mill one, but you can also get the Great Value Brand, or even the Targer brand.
Have you ever made this recipe as written? Does it thicken as it cools? Perhaps 1 cup of water is way too much. Even after letting it simmer for 10+ minutes it is the consistency of water or milk, not sauce.
Yes, it thickens slightly as it cools, but if yours stays thin, simmer it a bit longer over medium heat until it coats a spoon. You can also reduce the water by 15–20% for a richer texture. Just be careful not to over-darken the caramel.
I’ve been making this for weeks now and it’s AMAZING! I was on the hunt for a recipe of the Starbucks caramel brûlée sauce and this was the only one with the actual work put into researching how to make it as opposed to other bloggers that just make regular caramel. The milk powder and caramel extract make all the difference and sets this apart! I did add a pinch of sea salt to offset a little of the sweetness but this is a kitchen staple now!
I will definitely be trying some of your other recipes!
Thank you so much, that means a lot. I really appreciate it 🙂
I tried 3 times to make that caramel brule sauce but i have always some lumps that stay at the end… everything looks find when i melt sugar and add warm water, it seems like the milk powder don’t want to fully melt and i lighly simmer it for 10 min! When i pour that sauce in my coffee i still have that unwanted texture at every sip. Could you help me with that please?
Lumps often happen when the milk powder is added too quickly or when the caramel is too hot. Sift the milk powder first, whisk it in gradually, and maintain a gentle simmer so it has time to dissolve fully. If needed, you can blend the finished sauce with an immersion blender for a smooth texture.
Hello, can this be used in iced coffee? I’m afraid it might harden the sugar.
It can definitely be used in iced coffee!
My caramel extract FINALLY comes in today & I’m so excited to make this!! Prepping the caramel brûlée topping now & waiting, patiently, eekkkk 🤗