3 twelve-ounce bottles of cream soda
½ cup firmly packed brown sugar
1 Tablespoons water
¼ teaspoon salt
¼ teaspoon apple cider vinegar
3 Tablespoons unsalted butter
2 Tablespoons heavy whipping cream
¼ teaspoon imitation rum extract
½ cup heavy whipping cream
2 Tablespoons sugar syrup
In a small saucepan over medium heat, combine brown sugar and water. Bring to a boil, stirring frequently, until mixture reaches 240 degrees Fahrenheit.
Remove sugar from heat and stir in salt, vinegar, butter and cream until melted and fully combined.
Allow mixture to cool, add rum extract and transfer to small bottle or jar. Sugar syrup can be refrigerated at this point if making ahead.
When ready to assemble, allow syrup to return to room temperature.
Combine ½ cup of heavy whipping cream with two tablespoons sugar syrup and beat on high speed until soft peaks form.
To serve, gently stir two tablespoons of sugar syrup with six ounces of cream soda in an eight-ounce glass mug.
Top with a dollop of whipped topping and indulge!