Butterbeer III recipe
All Recipes Drinks Recipes
Ingredients
- 1 cup brown sugar 2 tablespoons water 6 tablespoons butter ½ teaspoon salt ½ teaspoon cider vinegar ¼ cup heavy cream, divided ½ teaspoon rum extract ½ cup heavy cream 4 (12 fluid ounce) cans or bottles cream soda
Nutrition Info
- 706.3 caloriescarbohydrate: 104.6 gcholesterol: 106.9 mgfat: 33.8 gfiber: : -protein: 1.2 gsaturatedFat: 21.2 gservingSize: -sodium: 490.5 mgsugar: 102.8 gtransFat: : -unsaturatedFat: : -
Directions Butterbeer III
Directions
-
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. When a small amount of the syrup is dropped into a glass of cold water, it should form a soft ball. Add the butter, salt, cider vinegar, and 1/4 cup heavy cream, and stir. Remove from heat and set aside to cool completely, mix the rum extract into the cooled mixture.
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.
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. Top with the remainder of the cream soda in the bottle. Top with about 1/4 of the whipped cream. Repeat with 3 more glasses to serve.