Butterbeer
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 cup/ 200 grams light or dark brown sugar
  • 2 tablespoons water
  • 6 tablespoons/ 84 grams butter
  • ½ teaspoon salt
  • ½ teaspoon cider vinegar
  • ¼ cup/ 60 ml heavy cream
  • ½ teaspoon rum extract
  • Four 12-ounce/355 ml bottles cream soda
  • ½ cup/ 120 ml heavy cream (optional, if you want to make whipped cream)
Instructions
  1. In a small pan over medium, stir the brown sugar and water together.
  2. Bring to a boil and cook, stirring often, until the mixture reads 240°F/115°C on a candy thermometer.
  3. Remove from heat. Add the butter, salt, vinegar and ¼ cup heavy cream to the brown sugar mixture.
  4. Set aside to cool to room temperature. This is important because if you move ahead while it's warm you'll end up with crystallized sugar in your final product.
  5. Once the mixture has cooled, stir in the rum extract.
  6. If you'd like to make whipped cream: In a medium bowl, combine 2 tablespoons of the brown sugar mixture and ½ cup of heavy cream. Use an immersion blender or an electric mixer to beat until just thickened. You want it thick enough that it holds it shape, but not so thick that it is solid and is undrinkable.
  7. To serve, divide the brown sugar mixture between 4 tall glasses. Fill the cup ½ way with cream soda. Stir to combine the brown sugar mix and the soda.
  8. Fill each glass with the rest of the cream soda.
  9. Spoon whipped cream on top if using.
  10. Serve!
Recipe by Cooking is Messy at https://www.cookingismessy.com/2017/07/31/butterbeer/