butterbeer-iii.json

{
    "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."
    ],
    "ingredients": [
        "1 cup brown sugar",
        "2 tablespoons water",
        "6 tablespoons butter",
        "1/2 teaspoon salt",
        "1/2 teaspoon cider vinegar",
        "1/4 cup heavy cream, divided",
        "1/2 teaspoon rum extract",
        "1/2 cup heavy cream",
        "4 (12 fluid ounce) cans or bottles cream soda"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Butterbeer III",
    "url": "http://allrecipes.com/recipe/219136/butterbeer-iii/"
}