-
1
In a small saucepan over medium, combine the brown sugar and water.
-
2
Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
-
3
Stir in the butter, salt, vinegar and 1/4 heavy cream.
-
4
Set aside to cool to room temperature.
-
5
Once the mixture has cooled, stir in the rum extract.
-
6
This step is optional... My husband likes it better without the rum extract.
-
7
In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream.
-
8
Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
-
9
Optional Awesome Step: Pour cream soda into medium sauce pan and bring to just under boiling.
-
10
To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass).
-
11
Add 1/4 cup of cream soda to each glass, then stir to combine.
-
12
Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
-
13
Just for adults: You can add butterscotch schnapps to each glass before topping with the whipped cream for a delicious 21+ version of this tasty treat!
