Butterbeer

HOMEMADE BUTTERSCOTCH:

1/4 cup butter 

1/2 cup brown sugar

1/2 cup whipping cream

1/2 tsp vanilla extract

Heat your butter in a medium saucepan over medium heat. Do not burn the butter. Heat it just until melted. 

Add brown sugar and salt (if you used unsalted butter) and mix well.

Once the sugar has dissolved some, add 1/2 cup whipping cream. It doesn't take long to get the brown sugar dissolved a bit. 

Mix well.

Bring the mixture to a boil. Make sure you stir every so often as it comes to a boil so it doesn't burn.

Boil until the mixture thickens. You want it to coat a spoon. This can take up to 10 minutes, but it can be done faster than that. Check the coating frequently.

Let cool. Add vanilla. Set aside.

MAGICAL WHIPPED CREAM:

1 cup whipping cream

1 cup marshmallow creme

Combine 1 cup whipping cream and marshmallow creme in a mixing bowl.

With beaters, mix the ingredients just until a little stiff. You want it somewhat runny still and do not want it stiff like whipped cream typically is.

BUTTERBEER:

4 cups cream soda ice cubes (put cream soda in ice cube trays and freeze)

4 cups vanilla ice cream (or less if you want it a little less creamy)

4 tsp butter extract

8 Tablespoons homemade butterscotch

2 cups cream soda

Magical Whipped Cream (to put on top)

In a blender, add cream soda ice cubes, ice cream, butter extract, homemade butterscotch, and cream soda.

Mix well.

Pour into glasses and top with Magical Whipped Cream. Top with more butterscotch.