Today I made a good caramel sauce recipe, that I want to add too Iced Caramel Macchiatos, but the problem is, once the caramel hits the ice it clumps up. Does anyone have a secret recipe for Starbucks Caramel Sauce or how I can get my sauce to not clump up? Thanks everyone.
The thing is I do not want the caramel to melt. I want to be able to suck it up through a straw like I do with the Iced Caramel Macchiatos I get at Starbucks. I wonder what it is they put in their sauce in order to make it not clump up. Anybody know or might have their recipe? I live in Ireland and I have searched every store in my area for caramel sauce, in which case they don’t have any. So I have to revert to making my own.
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Your caramel sauce simply needs more milk in it if you want it to stay liquid at cooler temperatures. Bear in mind this will limit the shelf life.
you will want to dissolve the caramel sauce in HOT coffee or espresso, then let sit until the mixture reaches room temperature. then put it in the fridge. serve over ice when ready.
starbucks uses caramel flavored SYRUP, not sauce.
you may not be able to find this exact one in Ireland, but you will find one like it… http://www.starbucksstore.com/products/shprodde.asp?SKU=563509