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Instructions |
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In a saucepan conbine water and brown sugar. bring to a gentle boil until a candy thermometer reads 240F.
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Stir in butter, salt, vinegar, and 1/4th of the whipping cream. Set mixture aside to cool to room temperature. Once cooled stir in rum EXTRACT. Now you have the BROWN SUGAR mixture.
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In a medium bowl combine 2 tblspns of the brown sugar mixture and the remaining 1/2 cup of whippng cream. Use an electric mixer & beat for 2-3 minutes until thickened. Making a WHIPPED TOPPING.
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To serve divide the rest of the BROWN SUGAR mixture between 4 glasses. Add 2 oz of schnapps to each glass, then top off with cream soda until glass is nearly full. Now spoon WHIPPED TOPPING mixture on top to complete drink. ENJOY!
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Suggestions |
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FOLLOW DIRECTIONS CAREFULLY!
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Originally Submitted
11/18/2010
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