Sugar free butterbeer syrup

1.   In a small saucepan over medium heat, combine the sweetener, salt and water, stirring to combine. Bring to a gentle boil and cook, stirring often, until the mixture reads 240°F or 116 C on an instant read thermometer, and the liquid has reduced to a concentrated, or ¼ of original, liquid

2.   Add the butter and cook until the butter fat separates and turns a golden brown. Pour in the cream. Also add the blackstrap molasses, stirring well. Cook and stir continuously for about 1 minute. Remove from stovetop and let cool slightly

3.   Add the vanilla, caramel, rum extracts and apple cider vinegar. Stir well. Let cool to room temperature before using

Marshmallow cream fluff topping

4.   To make the topping, pour the heavy cream into a large mixing bowl. Add the sweetener, vanilla extract, and gelatin powder. Whip at medium speed to form a thick, creamy mixture. Set aside

Butterbeer Assembly

5.   Add the butterbeer mixture into a large measuring cup and add about 1 cup of cream soda. Mix very well until the butterbeer mixture is completely dissolved in the cream soda. Add 3 more cups of cream soda to the mixture and stir gently

6.   To serve, pour the butterbeer / cream soda mixture into a clear beer mug or tall glass, dividing equally among 4 glasses. Top with additional cream soda, leaving room for whipped cream topping. OPTIONAL: If you want to add spirits, it would be added at this step

7.   Remove the foam. Spoon about 1/3 cup of the marshmallow cream fluff into each glass. Serve chilled and enjoy!