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Butterbeer III
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Decadent butterbeer with brown sugar whipped cream.
Ingredients:
  • 1 cup brown sugar
  • 2 tablespoons water
  • 6 tablespoons butter
  • 0.5 teaspoon salt
  • 0.5 teaspoon cider vinegar
  • 0.25 cup heavy cream, divided
  • 0.5 teaspoon rum extract
  • 0.5 cup heavy cream
  • 4 (12 fluid ounce) cans or bottles cream soda
Instructions:
  • Combine brown sugar and water in a small saucepan over medium heat. Bring to a gentle boil and cook until the mixture reaches 240 degrees F (115 degrees C) on a candy thermometer. Test with cold water to form a soft ball. Add butter, salt, cider vinegar, and 1/4 cup heavy cream, stir well. Remove from heat and let it cool completely, then mix in the rum extract.
  • Whisk together 2 tablespoons of the brown sugar-cream syrup with the remaining 1/2 cup heavy cream in a non-plastic bowl using an electric mixer until soft peaks form, about 2 to 3 minutes.
  • In a tall glass, layer 1/4 cup of the brown sugar-cream mixture followed by 1/4 of a bottle of cream soda. Finish with the remaining cream soda and a dollop of whipped cream. Repeat for 3 more glasses and serve.

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