Ingredients
Scale
- 2 sticks unsalted butter, room temperature
- 1 head roasted garlic
- 2-3 tablespoons chopped chives, fresh or dried
Instructions
- Remove garlic cloves from papery wrappings and mash with a fork in a medium bowl. Add butter and drives and mix until well combined.
- Poke a small hole in the bottom of a paper or plastic drinking cup. Feed a long length of candle wick into the cup, leaving several inches on the open end and at least 2 inches on the end that goes through the hole in the cup.
- Pack the butter into the bottom of the cup, adjusting the wick to keep it centered. Smack the cup on the counter to remove any air pockets. Refrigerate several hours until firm.
- Once butter has chilled, cut a hole in a loaf of bread roughly the size of the bottom of the cup (you don't have to do this - you can just serve your candle with slices of bread as well).
- Use kitchen shears to carefully cut away the cup. Trim wick to 1/2" and place onto the loaf of bread.
- Light candle 15-20 minutes before consuming to give the butter time to start to soften and melt. You can dip pieces of bread into the softened butter or use a knife to scoop it out.
- NEVER EVER leave the butter candle unattended while lit, for any reason.
Notes
I used a plastic drinking cup to test this recipe. Paper would work as well. I don't recommend using styrofoam.
You need a food grade candle wick like this hemp candle wick coated with beeswax.
To roast a raw head of garlic, Slice one end off and coat the whole thing in olive oil. Place in a small round cake pan, or similar, cover with foil, and roast in 400F for 30-45 minutes, or until golden and when the cloves are shrinking and pulling away from the wrappings.
- Prep Time: 10 mins
- Cook Time: N/A
- Category: Appetizer
- Method: No Bake/No Cook
Nutrition
- Serving Size: 1/8 candle
- Calories: 208
- Sugar: 0g
- Sodium: 147mg
- Fat: 21g
- Carbohydrates: 6g
- Fiber: 1.2g
- Protein: 2.2g
- Cholesterol: 54mg
