|In the movies we noticed that the butterbeer had a more orange than brownish yellow color.|
1 cup light brown sugar
2 tablespoons water
6 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
6 cups cream soda
Special Equipment: Candy thermometer
In a saucepan, bring the brown sugar and water to a boil over medium heat, stirring often. Allow to boil until the mixture reaches 240 F on a candy thermometer then remove from heat. Add butter, salt, cider vinegar, and 1/4 cup heavy cream. Allow to cool to room temperature. Add rum extract (I used dark rum that we had in the pantry instead).
Mix 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream in a medium bowl. With an electric mixer, beat for about 3 minutes or until you've made whipped cream.
Divide the brown sugar between four tall glasses, about a 1/4 for each glass. Divide the cream soda between the glasses and stir to combine the two layers. Add a layer of whipped cream to each glass, about 1/4 cup. Serve at room temperature.