Ingredients:
- 1 cup light or dark brown sugar
- 2 tablespoons water
- 6 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon cider vinegar
- 3/4 cup heavy cream divided
- 1/2 teaspoon rum extract
- 4 bottles (12 oz. bottles) cream soda
Directions:
- In a small saucepan over medium combine the brown sugar and water
- Bring to a gentle boil and cook stirring often until the mixture reads 240 f on a candy thermometer
- Stir in the butter, salt, vinegar and 1/4 heavy cream
- Set aside to cool to room temperature
- Once the mixture has cooled stir in the rum extract
- In a medium bowl combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream
- Use an electric mixer to beat until just thickened but not completely whipped, about 2 to 3 minutes.
- To serve divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass)
- Add 1/4 cup of cream soda to each glass then stir to combine
- Fill each glass nearly to the top with additional cream soda then spoon the whipped topping over each
Notes:
Nutrition Facts: