Butter Candle
A garlic-herb compound butter molded around a food-safe wick, frozen solid, then lit at the table so it melts into a warm, fragrant pool for dipping crusty bread, the dinner-party centerpiece trend. Plan ahead: freeze the candle for at least 2 hours before serving.
Ingredients
- 1 cup unsalted butter, softened
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 tsp flaky sea salt
- 1 wick food-safe candle wick (100% cotton), trimmed
- 1 loaf crusty bread (for dipping)
Instructions
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1
In a bowl, beat 1 cup softened unsalted butter until smooth and creamy, then mix in 2 cloves minced garlic, 2 tbsp finely chopped fresh parsley, 2 tbsp finely chopped fresh chives, and 1 tsp flaky sea salt until evenly combined.
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2
Center 1 wick trimmed food-safe candle wick (100% cotton), a certified food-safe cotton wick only, never a decorative candle wick, upright in a small silicone candle mold or a clean votive glass, anchoring the base with a dab of the butter mixture.
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3
Pack the compound butter firmly around the wick, pressing out air pockets and smoothing the top so the wick stands straight with about 1/2 inch exposed.
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4
Freeze the butter candle for at least 2 hours, or until completely solid.
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5
Just before serving, unmold the candle, warming the mold briefly in your hands or dipping it in warm water to release it, and set it on a heatproof plate.
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6
Light the wick at the table and let it burn for a few minutes until a shallow pool of melted butter forms around the base.
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7
Extinguish the flame, then dip pieces of warm 1 loaf crusty bread (for dipping) into the melted, herbed butter.