NON ALCOHOLIC BUTTERBEER RECIPES

Steps:

• In a small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240°F on a candy thermometer.
• Stir in the butter, salt, vinegar and 1/4 of the heavy cream. Set aside to cool to room temperature.
• Once the mixture has cooled, stir in the rum extract.
• In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
• To serve: divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Steps:

• Combine the marshmallow creme with the water in a medium bowl and microwave it on high for 30 seconds. If you don't want to use the microwave, use warm water from your tap. Stir until the marshmallow creme dissolves, then cool uncovered in the refrigerator for 1 hour, or until cold.
• Add the Dream Whip to the bowl and mix with an immersion hand blender for about 30 seconds. If you don't have a hand blender you can use an electric mixer, but only mix for about 15 seconds.
• Add the powdered sugar and salt and mix for another 30 seconds.
• Add the butter, vanilla and caramel flavorings and mix just until combined. Store covered in your refrigerator until needed.
• When you are ready to serve the drinks, pour a can of cream soda into a 12-ounce glass or mug. Be sure to leave about 1/2-inch of room at the top.
• Use the blender to mix the foam for 5 seconds, or until some large bubbles form in the topping. Spoon 3 to 4 tablespoons of topping onto each drink and serve.