This candle would make a unique home-made gift for the foodie friend who has it all
Ingredients
Cooking Instructions
Download PDFHeat the butter in a saucepan over a medium heat until it starts to bubble and froth. Gently scoop off the top layer of froth, leaving the butter fat underneath.
Remove from the heat and stir in the truffle oil. Allow to cool.
Line the inside of the tin with a long strip of baking paper. Place the soy candle wick or dried rosemary stick in the centre of the tin (use a wooden skewer to hold it in place).
Pour the cooled butter into the tin and immediately place it in the refrigerator for 2-3 hours or until completely set.
When ready to unmould, use a tin opener to remove the bottom of the tin and gently push the candle out.
Place on a candle holder and arrange sliced sourdough around it.
Light the candle and allow guests to dip the bread into the melted butter.
