Crock-Pot Butterbeer Rum

In Crock-Pot, combine water, cream soda, sugar, butter, 1/4 cup butterscotch, cinnamon sticks, vanilla and salt. Cover and cook on low for 3 to 3 1/2 hours, until warm and butter is melted. Remove lid and stir in rum. Pour remaining butterscotch syrup onto a shallow plate. Dip rims of mugs in syrup before filling with butter beer. Top with whipped cream, sprinkle with sanding sugar, and serve.