Butterbeer

In a saucepan, on low, combine brown sugar, butter, and cream. Once sugar is dissolved and the butter is melted, bring to a low boil.

Boil 5 minutes without stirring. Turn off heat and stir in extract.

Cool and put in a squeeze bottle. Store in refrigerator and bring to room temperature before using.

Put some of the syrup, and rum or brandy if desired, into the bottom of a glass. Slowly pour in cream soda and stir gently.