Butterbeer

I found some Bertie Bott's every-flavor beans at a candy store, so I figured a Harry Potter night was in order. I wanted to try out some Butterbeer and scouted out some recipes. This one caught my eye because she tried to make it less sweet than normal. 

She described it as "mixing a butterscotch/caramel syrup into cream soda and then topping it with a healthy dollop of butterscotch infused whipped cream." That's when it sold me.

You will need:

• 1 C brown sugar
• 2 T water
• 4 T butter
• 1 tsp. apple cider vinegar
• 1/2 tsp. salt
• 3/4 C. heavy cream
• 6 12 oz. bottles cream soda

Directions:

• In a small saucepan, combine brown sugar with 2 tablespoons water.
• Bring to a boil over medium heat and cook until the mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, stirring occasionally. If you don't have a candy thermometer, bring to a gentle boil and turn off the heat after about a minute of cooking.
• Turn off the heat and add the butter, salt, vinegar, and 1/4 cup heavy cream. Stir until smooth. Cool mixture to room temperature before using
• In a medium bowl, beat together the remaining cream (1/2 cup) with 2 tablespoons of the brown sugar syrup
• In each glass, mix together 1/4 cup brown sugar syrup with 1/4 cup cream soda. Pour in the rest of the cream soda until it is nearly to the brim of the glass. Top with whipped cream