Butter Candle
Make an edible Butter Candle with this delicious recipe featuring roasted garlic, fresh herbs, and a real candle wick! This recipe is perfect for Halloween, Christmas Eve, or New Years.
Equipment
- Knife
- cutting board
- Chopstick or butter knife
- Lighter or Matches
Ingredients
- 1 ½ cups (310 g) salted butter softened
- 4 cloves roasted garlic
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- 1 sprig fresh rosemary
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon sea salt
- 1 loaf crusty bread
- Baguettes sliced and toasted, for serving
Instructions
- Make sure that your Pringles can has been cleaned and dried thoroughly.
- Prep all of the herbs by removing the stems and chopping finely.
- In a bowl whip together the softened butter with the roasted garlic, finely chopped herbs, pepper and salt. The butter should be very soft but not melted.
- Spoon about half an inch layer of the butter mixture into the bottom of the Pringles can and spread evenly. Firmly tap the can against the countertop to release any air bubbles and level the butter.
- Take the candle wick and press the very bottom of the wick into the center of the butter, lay the top of the wick over the edge of the can.
- Take a chopstick or butter knife and tie it to the loose end of the wick. Gently roll the chopstick down until it is resting on the top of the Pringles can.
- Working around the wick, spoon in another layer of butter about an inch thick, again, tap the can against the counter firmly to release bubbles. Continue this process of adding about an inch of butter, then tapping the can until you have used all of the butter. As you are working, make sure that the wick stays in the middle of the candle.
- Once you reach the last of the butter, smooth the top. Then cover the top of the Pringles can with plastic wrap and set in the refrigerator for at least 1 hour, but ideally overnight.
- When you are ready to serve, cut a hole the size of the Pringles can in the top of the loaf of bread. Only cut about 3/4 the way down into the bread leaving the crust on the bottom of the bread intact. Remove the cut portion of the bread to make a hole as deep as desired for the candle.
- Place the bread on a large serving platter surrounded by your toasted baguette pieces. Garnish if desired with fresh berries and herbs.
- When you are ready to unmold your butter candle, use a sharp knife or pair of scissors to carefully slice into the Pringles can, just enough to allow you to remove it from the butter candle.
- Trim the wick to be about a half of an inch.
- Light the wick and allow the butter to melt. Enjoy!
Notes
- A “grab and go” sized Pringles can works perfectly as a mold for butter candles, but you can use other things too. A clean soup can lined with plastic wrap would be my second option.
- Start with soft butter. Other recipes might call for melting the butter, but I don't care for that texture. Instead, use very soft butter that can easily be molded.
- Use fresh herbs. Dried herbs won't have the chance to hydrate in the butter, and just won't taste as good.
- Use a cotton wick. Avoid using a wick that has a wax coating, as the wax will end up on the butter as it burns.
- Avoid air bubbles. As you layer the whipped butter into the mold, press it down with a spoon and tap it against the counter to work out any pockets of air.
- Chill overnight if you can. Give the butter time for the flavors to meld together.
- Light the wick about 20 minutes before your guests arrive. The candle will burn for 1-3 hours, depending on how quickly it's being eaten and the size of your wick.
Nutrition
Serving: 1tablespoon | Calories: 148kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 216mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 366IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/butter-candle/