Forget about candles that just look pretty. These tallow candles are pretty and edible. Make them with tallow, butter or coconut oil.
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Ever wanted to eat a candle? No? Hear me out.
I didn’t think I wanted to either until I sat down at this beautifully set outdoor table at a ThermoWorks event in Utah. The candles were lit, the scene was perfect, and then my buddy David from The Barbecue Lab did something wild. He dipped a spoon into a candle and smeared it on his bread.
My first thought: “Dude, that’s gross.”
Then I looked at the menu.
Turns out, it wasn’t wax. It was beef tallow. An edible candle.
As a competition pitmaster with a freezer full of brisket trimmings, I’ve got more beef fat than I know what to do with. So, I decided to make some edible candles of my own. They’re perfect for a party spread and pretty darn tasty, too.
Let’s dive into how to make three different edible candles: beef tallow, butter and coconut oil.
What is an edible candle?
It’s exactly what it sounds like. These are savory or sweet fat-based candles that you light like normal, but as they melt, they become a warm, dip-able spread. Think compound butter, but in candle form. You serve them with bread, and your guests can spoon or dip right in.
How to make a beef tallow candle
I started my making tallow with brisket trimmings. If you don’t have those lying around (like I always do), you can use store-bought beef tallow. Just render down the fat low and slow over medium-low heat until it becomes liquid gold. It’ll take about 4 to 5 hours. Strain it, and you’re ready to blend.
To infuse it with flavor, I made an herb blend with parsley, oregano, thyme, rosemary, garlic and salt. You want this mixture to be green and vibrant, so blend in a bunch of fresh herbs with your room-temp tallow. Blitz it in a Ninja or similar blender until smooth.
Then pour the mixture into a paper cup with a food-safe wick. The wicks usually come with a wooden stick that helps you the center it in the cup. Then, freeze until solid. That’s your candle.
Butter candle: spicy ancho garlic
For the butter candle, I went bold. I softened an ancho chile in hot water, then blended it with melted butter, garlic, thyme and salt. The result? A bright red butter candle that’s full of heat, spice and a touch of BBQ complexity.
Pour it into your mold, add the wick, center it with a wick holder, and chill.
You can use any compound butter recipe here. I’ve got a killer ancho garlic one on my site, and Girl Carnivorehas a bunch more that would work great.
Coconut oil candle: the sweet one
This one’s dessert in disguise. Mix coconut oil (already liquid at room temp) with a little cinnamon and stir until smooth. That’s it.
Pour about ¼ cup into each paper cup to make votive-sized candles. Add the wick; then chill. It firms up beautifully in the fridge or freezer and has a flavor that reminds me of cinnamon honey butter from Texas Roadhouse, yet with a tropical twist.
This candle is great with sweet Hawaiian rolls and on French toast.
The gear you need
To make edible candles at home, here’s the equipment you’ll need:
- A blenderor food processor
- Paper cups or silicone molds
- Edible wickswith a base and centering stick
- A fridge or freezer to chill
How to serve edible candles
Once hardened, remove the paper cup, snip off the wick so only about ¼ inch is showing. Set the candle on a small dish. This is key because as it melts, it will pool.
Light it, let it melt a bit, and serve with a spoon, so people can spread the candle onto slices of bread.
Trust me, your guests will flip.
How to store edible candles
Tallow and butter candles: store in the fridge or freezer for 1–2 weeks (they contain fresh herbs).
Coconut oil candles: can be stored in the freezer for up to 6 months.
I never thought I’d say this, but edible candles are my new party trick. They look fancy, they taste incredible and they’re surprisingly easy to make.
