So last summer we spent a week at Universal Studios and can I say WOW! Seriously we had an AMAZING time. And while the whole park was incredible we of course were the most excited about the Wizarding world of Harry Potter – I mean SERIOUSLY – it was magical! The rides, the stores, the decoration and the BUTTERBEER!!! Did you know there are 6 butterbeer treats and I’m making my own version of each! Cold butterbeer, warm butterbeer, frozen butterbeer, butterbeer fudge, butterbeer ice cream and butterbeer potted cream!
The base of this is a homemade butterscotch syrup. Do know the difference between caramel syrup and butterscotch? Caramel syrup is made with white sugar and butterscotch using brown sugar – pretty small difference but that’s it. My Caramel syrup actually uses half white and half brown sugar – cause I like the deeper flavor. So this butterscotch syrup is based on that recipe but with all brown sugar – I like to use half dark brown sugar, but that’s options. Now straight butterscotch syrup isn’t quite right for butterbeer SO I also add some apple cider vinegar to counter balance the sweetness and a little rum extract.
I recently did a live video where I make and compared all the butterbeer recipes I found online along with my version – and the kids and I did a taste test! Not too surprising I liked mine best. I felt the extract version was too fake, the huffington post version was just cream soda and whipped cream with a slight butterscotch flavor, and second place was my version with store bought butterscotch syrup. And of course homemade butterscotch is always better than store bought, so WINNER! But I’d love to hear what you think!!!
Quick tip – since stirring soda will get rid of a lot of the carbonation the trick I found was I warmed up the butterscotch syrup a little (if it had cooled all the way) and stir the 2 Tbsp into just a few oz to liquefy it then add the rest of the soda.
This cold butterbeer recipe is easy to make and tastes just like the sweet treat from the harry potter parks
- 1 1/2 C light or dark brown sugar I use both
- 1/2 C light corn syrup
- 1/3 C butter
- 1 teaspoon salt
- 2/3 cup heavy whipping cream
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon rum extract
- 3.5 oz marshmallow creme/fluff
- 1 C heavy whipping cream
- 2 2 liters cream soda cold
In a medium saucepan bring the brown sugar, corn syrup and butter to a boil
- boil until the syrup reaches 240 degrees (remembering to adjust temperature for altitude)
take off the heat and let cool slightly - about 5 mins.
Then stir in the heavy whipping cream
add the salt, apple cider vinegar and rum extract and stir
beat the marshmallow creme, heavy whipping cream and 2 Tbsp of the butterscotch syrup together - you want it to be fluffy and white but not stiff
- stir 2 Tbsp into every 12 oz of cold cream soda - or 3/4 C into a full 2 liters
- pour the butterbeer into a glass and add some of the topping
- refrigerate the leftover butterscotch and topping
So the big question is – which butterbeer flavored treat should I make next? I’ve already mastered the frozen butterbeer (as seen in the video) and as soon as I get some pictures I don’t hate that will be on the blog too. I’ve made a warm butterbeer but since I’ve never tried the official warm butterbeer it’s hard to say how accurate it might be. I’ve already made the fudge so that leaves…. Potted cream or Ice cream….
Our very first night at universal the first thing we did was head over to the Wizarding World of Harry Potter, do the wand choosing at Ollivanders and then drink our weight in cold and Frozen Butterbeer, then tried the Butterbeer and Peanut Butter and Jelly Ice cream! Then we used our wands and did all the interactive magic and rode the Gringotts ride. And that was just the first few hours we were there!
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