Cold Butterbeer

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Ingredients

  • 1 1/2 C light or dark brown sugar I use both
  • 1/2 C light corn syrup
  • 1/3 C butter
  • 1 teaspoon salt
  • 2/3 cup heavy whipping cream
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon rum/ rum extract
  • 2 2 liters cream soda cold
  • 3.5 oz marshmallow creme/fluff
  • 1 cup heavy whipping cream

Instructions

  1. Butterscotch syrup: bring the brown sugar, corn syrup and butter to a boil. boil until the syrup reaches 240 degrees (remembering to adjust temperature for altitude)
  2. take off the heat and let cool 5 mins, then stir in the whipping cream, apple cider vinegar and rum extract let cool completely
  3. Butterbeer: stir 2 Tbsp into every 12 oz of cold cream soda - or 3/4 C into a full 2 liters
  4. Topping: beat the marshmallow creme, heavy whipping cream along with 2 Tbsp of the butterscotch syrup together, pour the butterbeer into a glass and add some of the topping. Refrigerate the leftover topping