Butterbeer III

Name: Butterbeer III
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters brown sugar; 6 Tbsps butter; 1 teaspoons cider vinegar; 118 milliliters heavy cream; 1 teaspoons rum extract; 1 teaspoons salt; 2 Tbsps water

Butterbeer III is a gluten free and vegetarian recipe with 4 servings. One serving contains 462 calories, 1g of protein, and 28g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have brown sugar, water, cider vinegar, and a few other ingredients on hand, you can make it. It works best as a side dish, and is done in about 25 minutes.

Instructions

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.

Ingredients you will need

Brown Sugar

Syrup

Water

Equipment you will use

Candy Thermometer

Sauce Pan

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

Ingredients you will need

Apple Cider Vinegar

Heavy Cream

Butter

Salt

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

Ingredients you will need

Rum Extract

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.

Ingredients you will need

Brown Sugar

Cream

Syrup

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Whipped Cream