My husband and I are obsessed with butter beer which can be found at Orlando’s Universal Studios Islands of adventure in Harry Potter world. check out my recipe HERE.
Last week I made a scrumptious batch of butter beer and had a lot of leftover rum caramel. Almost immediately this brilliant idea popped into my head and I thought: What if made butter beer flavored caramel corn? So I did. WARNING: it’s really addictive.
Start to finish: 1 hour (10 minutes active)
2-3 bags microwave popcorn
3 cups light or dark brown sugar
1/2 cup sweetened condensed milk
6 tablespoon butter
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
In a small saucepan over medium, 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 condensed milk, butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.
For the cream topping: 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, pour caramel and coat popcorn evenly. Add whipped cream just before serving and ENJOY!