If the syrup is refrigerated the clarified butter will solidify again (warm the bottle slightly and mix prior to use and you won’t notice it)
*My recipe uses a lot less sugar than most recipes, I find using a vanilla pod, and cooking the syrup with the pod added intensifies the vanilla flavour, which I love. I use brown sugar to increase the caramel flavour. And I use clarified butter vs imitation butter b/c allergies are a huge issue and I’d rather not find out if my child is going to react. I’ve never tried the official butterbeer, so I can’t say how well this compares, but I think it is pretty darn good (and I don’t drink pop at all, so that says a lot!)
To make this into butterbeer, add 2 litres of carbonated water to the syrup, serve in individual mugs/bottles and top with foam.
I have a whip cream dispenser, I love this thing!! I just added everything to that, mixed and dispensed. Otherwise whip everything until you have a stiff whipped cream, top each serving of butter beer with this.