Butter Beer

Make the butterscotch syrup:
In a medium pot fitted with a candy thermometer, combine the butter, brown sugar, and corn syrup.

Cook over medium-high heat, stirring occasionally, until the temperature reaches 240°F (115°C).

Remove the pot from the heat and let cool for 5 minutes.

Stir in the heavy cream until well combined, then stir in the salt, apple cider vinegar, rum extract, and vanilla until well incorporated.

Transfer to an airtight container and set aside at room temperature until ready to use.

Make the whipped topping:
Add the heavy cream, marshmallow fluff, 2 tablespoons of butterscotch syrup, and the rum extract to a large liquid measuring cup or medium bowl.

Using an immersion blender, whip until soft peaks form, 2–3 minutes.

Assemble the butter beer:
In a large pitcher, stir together 3 tablespoons butterscotch syrup and ½ cup cream soda until well combined.

Stir in the remaining cream soda.

Divide the butter beer between glasses and top with the whipped topping and more butterscotch syrup, if desired.

Enjoy!