Cream Soda Syrup

Not bad. Worked well for me even though I only loosely followed the recipe. Only had memory to work from a month after I read this but I was close and it was good. Added a touch of Basil Lemon syrup I had around to a glass of this cream soda and it was good. Had to make a second batch of each since everyone drank the first.

Not a big fan of this recipe for a couple of reasons. 1st, the water evaporated and the sugar almost looked dry as it was cooking. I had to add more. 2nd, color seems vague and the video said 280 which was not all that dark, 3rd, 1 lemon is vague, I used a lemon and that's all I could taste. 4th, floating brown bits, is not appetizing. Gotta filter the bits,

Any hints as to what temperature that the sugar starts to Carmelize? I think I cooked too long as I came out with more of a Flan type topping with slight burnt sugar flavor. Not bad (reminded me of Flan

A few notes about this recipe. It has some great flavor, but the vanilla bean seeds floating around in it and on the ice cubes is unappetizing, and it sticks to your lips when you drink it. Try straining it through cheesecloth over a fine-mesh strainer before serving. Also, I put in 2/3 c water with caramel and did not stir as it cooked, just gently swirl the pan. It will seize up when you add the water, but keep stirring and it will dissolve again.

Um...this CREAM soda is missing it's namesake ingredient, CREAM! To make an authentic cream soda, add a splash of whipping cream (half and half or even whole mile work also) when mixing the syrup and seltzer. The difference is night and day and you will be surprised by the complexity the addition of cream makes to this soda.