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 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.
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, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
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|Serving Size: 1 Serving (94g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 230 (61%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 16.1g||80 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 76.3mg||23 %|
|Sodium 144.6mg||5 %|
|Potassium 82.5mg||2 %|
|Total Carbohydrate 37.8g||11 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 37.6g|
|Protein 0.8g||1 %|
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Calories per serving: 374
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