Butterbeer III

1. 1

   Stir the brown sugar and water together in a small saucepan over medium heat; bring to a gentle boil, and cook until the mixture reads 240 degrees F (115 degrees C) on a candy thermometer.

2. 2

   When a small amount of the syrup is dropped into a glass of cold water, it should form a soft ball.

3. 3

   Add the butter, salt, cider vinegar, and 1/4 cup heavy cream, and stir.

4. 4

   Remove from heat and set aside to cool completely; mix the rum extract into the cooled mixture.

5. 5

   Combine 2 tablespoons of the brown sugar-cream syrup with remaining 1/2 cup heavy cream in a non-plastic bowl; beat with an electric mixer until whipped and cream holds soft peaks, 2 to 3 minutes.

6. 6

   Pour about 1/4 cup of the remaining brown sugar-cream mixture into a tall glass; stir about 1/4 of a bottle of cream soda into the cream mixture.

7. 7

   Top with the remainder of the cream soda in the bottle.

8. 8

   Top with about 1/4 of the whipped cream.

9. 9

   Repeat with 3 more glasses to serve.

No additional tips available.