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Hot Honey Butter Candle
Recipes
Ingredients:
– 1 1/2 cups (3 sticks) Real California unsalted butter, room temperature
– 3 tablespoons honey
– 2 teaspoons crushed red pepper flakes
– 1 (12-ounce) paper cup
– 1 edible candle wick
– 1 round loaf sourdough bread
– 1/4 cup finely chopped parsley
– Crostini or assorted crackers, for serving
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Directions:
Prep time: 15 minutes
Cook time: 0 minutes (plus chilling time)
In a large bowl, mix butter, honey and crushed red pepper flakes together until combined.
Cut a small hole in the bottom of the cup. String edible wick through bottom of cup hole. Fill cup with butter mixture, making sure the wick remains centered. Refrigerate until butter is firm, about 1 hour.
Meanwhile, carefully cut a hole in the top of the sourdough loaf, big enough to fit the candle.
Invert the candle out of the cup, or cut the paper cup off the candle. Trim the wick as desired. Place parsley on large plate. Roll candle in parsley until coated. Place the candle, wick-side-up, in hollowed-out sourdough loaf.
Light the candle, allowing the butter to melt. Serve with crostini and enjoy.
Serves: 6
Tip: Use a food-safe, organic hemp or beeswax candle wick.
Now you're cookin'
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.