Caramel Ribbon Crunch Frappuccino
The Starbucks Caramel Ribbon Crunch Frappuccino is a layered Frappuccino made with dark caramel sauce, lots of whipped cream, and caramel crunch topping. This homemade version is the best copycat and tastes just like the real thing!
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Makes: 1 drink
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Ingredients
- Whipped cream
- 5 Tbsp (2 ½ oz) dark caramel sauce divided (recipe below or use store-bought)
- 3 tablespoon Heath toffee bits divided
- ¾ cup (6 oz) milk
- ¼ cup (2 oz) espresso or strongly brewed coffee
- 1 ½ Tbsp (¾ oz) simple syrup (I use caramel syrup, but you can use plain)
- ¼ teaspoon xanthan gum (can substitute with cornstarch, but use a little bit more)
- ¾ cup ice
Dark Caramel Sauce
- 1 cup granulated sugar
- 2 tablespoon water
- ½ cup heavy cream warmed
- 2 tablespoon unsalted butter
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Put a small layer of whipped cream on the bottom of your cup. Top with about 2 tablespoon (1 oz) dark caramel sauce and 2 tablespoon heath bits.
- Add milk, 3 tablespoon (1 ½ oz) dark caramel sauce, espresso/coffee, simple syrup, xanthan gum, and ice to blender and process until smooth and frothy.
- Pour Frappuccino into cup and top with whipped cream, additional caramel sauce (can use more of the dark caramel sauce or regular caramel sauce), and remaining Heath bits.
Dark Caramel Sauce
- In a medium saucepan (I recommend stainless steel) over medium-low heat, combine sugar and water. Stir while sugar dissolves. Once dissolved, turn heat to medium-high and let the mixture cook without stirring until it turns a deep amber color, about 8-10 minutes.
- While whisking the mixture, slowly pour in the warm heavy cream. Mix in butter and salt, until smooth.
- Remove caramel from heat and stir in vanilla.
- Let cool before transferring to a mason jar or other airtight container. Store in fridge for up to 2 weeks.
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