What is this? Sauces have a thicker consistency than syrups, but syrups work better in cold drinks, like iced coffee. You can also use syrups in more non-coffee applications, such as baked goods and ice cream toppings.
A syrup is a saturated sugar solution. A sauce is any liquid used to accompany food. Sauces are usually savoury, the chef saucier in a traditional brigade system is unlikely to handle syrups which are for the chef patissier. When you put maple syrup on pancakes, you are using it as a sauce.
Syrup is the thinner liquid you see in the tall bottles with pumps. Sauce is the thick drizzle you see in the small bottles. Sauce is also any other thick syrup like white mocha, caramel brulee, pumpkin, etc.
Starbucks® Naturally Flavored Caramel Syrup features our café-inspired smooth, savory flavor. Sugar, water, natural flavor, citric acid, potassium sorbate (preservative).
Starbucks sauces are thicker and usually made with nonfat milk (except for the Mocha Sauce). Starbucks syrups are thinner and more watery, which makes them easier to mix into drinks, and usually don't contain any dairy.
As a former Starbucks Partner, my experience with their syrups is extensive. All of these syrups are actually pretty good. Maybe a bit too sweet for some people, but if that's the case just ask for less pumps and you can taste the coffee more while still getting to experience some extra flavor.
Classic syrup is Starbucks' version of simple syrup or liquid sugar and is what all of their shaken teas and iced coffees are sweetened with. It ranks second for giving us our sugar fix without any additional flavor.
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