I am a huge Harry Potter fan.  So when my friend said she found a recipe for Butterbeer and Cauldron Cakes (coming in a few days) we HAD to try them.

They are super sweet and absolutely delicious.  I love them!  The original recipe was not alcoholic so if you don’t want alcohol or if your making it for kids, just cut it out.  I do think the schnapps sets off the sweet nicely.  And I just like butterscotch schnapps.

If you are a Harry Potter fan.  The Pastry Affair did a mini-series on food inspired by the books.  It is really awesome and I totally recommend looking it over and making some of the amazing treats!


Servings: 4


  • 1 cup brown sugar
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 3/4 cup heavy cream, divided
  • 4  12-ounce bottles cream soda, chilled
  • 1 cup butterscotch schnapps


1. In a small saucepan, combine brown sugar with 2 tbsp water. Bring to a boil over medium heat and cook until the mixture reaches 240 degrees F on a candy thermometer, stirring occasionally. If you don’t have a candy thermometer, bring to a gentle boil and turn off the heat after about a minute of cooking.

2. Turn off the heat and add the butter, salt, vinegar, and 1/4 cup heavy cream. Stir until smooth. Cool mixture to room temperature before using.

3. In a medium bowl, beat together the remaining cream (1/2 cup) with 2 tbsp of brown sugar syrup.

4. In each glass mix together 1/4 cup brown sugar syrup with 1/4 cup cream soda. Add 1/4 cup butterscotch schnapps to each glass. Pour int the rest of the cream soda until it is nearly to the brim of the glass. Top with whipped brown sugar cream.

This recipe was adapted from The Pastry Affair.  I also made Cauldron Cakes.

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