ICE CREAM SUNDAE CANDLES
For the sundae base:
- Paraffin wax (base the color on what “flavor” you want your ice cream sundae to be)
- Cutting board
- Large pot (one not used for cooking)
- Heat-proof silicone spatula (one not used for cooking)
- Kitchen thermometer
- Optional: Candle scents
- Ice cream parfait glass
- Candle wick
- Adhesive tab
- Large heat-proof bowl
- Hand mixer
- Ice cream scoop
- Baking sheet
- Wax paper
- Small pot (one not used for cooking)
For the toppings:
- Silicone cherry, banana, and/or walnut molds
- Paraffin wax (color depending on what you want your toppings to be)
- Additional pot(s), depending on how many toppings you want
- Spoon or paintbrush
Optional – for the hot fudge or caramel drizzle:
- Brown or caramel-colored paraffin wax
- Small pot
For the sundae base and toppings:
STEP 1: Chop the wax into small pieces. Smaller pieces will help the wax melt evenly.
STEP 2: Heat wax in pot for 5-10 minutes, stirring occasionally. Once wax reaches 180 degrees, add scent if desired (1 oz of scent per 1 lb of wax).
STEP 3: While the wax melts, attach the wick to the sundae glass. First, pop the ends off of a pen, and thread the wick through the pen. This will help you hold the wick upright. Then use an adhesive tab to attach one end of the wick to the bottom of the glass. Remove the pen. Wrap and tie the other end of the wick to a skewer and lay the skewer on the top of the glass. This will keep the wick upright while you pour the wax into the glass in the next step.
Optional step: If you want to add “hot fudge drizzle” to the base of your sundae, heat additional wax in a pot. Add brown dye if you are using white wax. Then drizzle the hot fudge around the base of the glass. Let dry completely for a few hours before moving on to Step 4.
STEP 4: Carefully pour or ladle the hot wax evenly into the sundae glass. Let dry for 4-6 hours.
STEP 5: While the base is drying, you can create your toppings. Melt the wax and pour into the desired silicone topping molds. Let dry for 4-6 hours.
STEP 5: Pour the remaining hot wax into a large, heat-proof bowl. Chill in the refrigerator for about 10-12 minutes. Meanwhile, line a baking tray with wax paper. Right before the wax has completely hardened, remove from the refrigerator and use a hand mixer to whip the wax for 5-10 minutes until it reaches the consistency of whipped cream. Immediately after it reaches the desired whipped-cream consistency, use an ice cream scoop and scoop the wax out and place on your lined baking sheet. (It should look like an actual ice cream scoop.) Using skewers, skewer a hole into the center of each scoop. This will create a hole for you to thread the wick through. Let dry for several hours until completely hardened.
STEP 6: Once your scoops and toppings are completely dry, assemble the sundae. Melt a small amount of wax in a small pot. Take your ice cream sundae glass and unwrap the wick from the skewer. Discard the skewer. Take an ice cream scoop and remove and discard the skewer. Pour or ladle a small amount of hot wax on the ice cream sundae base. Then thread the wick through the ice cream scoop and push down so the scoop and base adhere together. Remove your desired toppings from the silicone molds. Using a small spoon or paint brush, apply hot wax to the sundae where you’d like to add your toppings, then stick the toppings on top. Let dry completely.