Ingredients

• ½ cup (1 stick) salted butter, softened 
• 2 tablespoons chopped fresh herbs, such as parsley, chives, rosemary, and thyme
• 2 teaspoons finely chopped shallot 
• 1 5- to 6-inch food-safe hemp candlewick with beeswax coating
• Round sourdough loaf
  
  

Directions

1. Stir together butter, herbs, and shallot in a small bowl.
2. Cut a small hole in the bottom of a 5-ounce disposable cup or foil ramekin. String wick through hole, taping the excess to the outside bottom of the cup. Cut the wick to hang 2 to 3 inches over the edge of the cup. Fill prepared cup with butter mixture. If needed to help butter flow into the mold, warm butter and herb mixture in the microwave 5 to 10 seconds or until just softened. Don’t melt the mixture—just soften enough to flow into the mold. Wrap the end of the wick around a wooden craft stick or skewer; lay the stick across the top of the cup so wick is centered. Chill at least 2 hours or until butter is set.
3. Remove butter from cup by cutting the side of the cup and popping the candle out; trim wick. Cut a cavity the same width and depth as the candle in the center of the sourdough loaf. Slice loaf into 10 or 12 wedges, cutting to (but not through) the bottom crust of the loaf. Place candle in cavity of loaf. Let stand at room temperature at least 30 minutes to allow the butter to soften.
4. Light candle and allow butter to melt 20 to 30 minutes before serving. (Don’t leave unattended!) The herbs and shallots may crowd the wick as the butter melts and cause the flame to go out. Using the tip of a table knife, push herbs away from the wick and relight the candle. When butter is just starting to melt, pull out wedges of bread and dip in the butter or use a knife to spread butter over bread.

Adapted from the fall 2026 issue of Magnolia Journal.