| Ingredients | Instructions |
|---|---|
| Butterscotch Sauce: Yields approximately 12 ounces of sauce. 4 ounces butter, unsalted 4 ounces brown sugar 4 ounces heavy cream 1 teaspoon salt 1 teaspoon vanilla | Melt the butter and brown sugar together over medium heat. It will look “kind of broken” at first. Once the mixture is melted and simmering, add the heavy cream, salt, and vanilla. Cook the mixture to the “soft crack” stage, which is 238 degrees Fahrenheit. Use a digital thermometer that takes the temperature at the tip. Once it reaches 238 degrees, immediately pour the sauce into a heat-proof container to cool. Be careful as it is very hot and can harden into candy if overcooked. |
| Butterbeer Recipe (per glass): 2 ounces of the prepared butterscotch sauce Cream soda Butterscotch whipped cream (see below) | Pour 2 ounces of the cooled butterscotch sauce into a 15-ounce glass. Fill the glass with cream soda. Stir to combine. Top with the butterscotch whipped cream. |
| Butterscotch Whipped Cream: 3 ounces of the prepared butterscotch sauce 1 pint (2 cups) of heavy cream | Combine the butterscotch sauce and heavy cream in a bowl. Whip the mixture for less than 2 minutes, until it is airy and forms soft peaks that stick to the whip. Be careful not to overwhip, or it will turn into butter. |
Tags: Butterscotch, Butterbeer, Sauce, Whipped Cream, Cream Soda, Homemade, Dessert Drink