Prepare the cup and wick

• Poke a small hole in the bottom of a paper cup.
• Thread the edible wick through the hole so it stands upright.

Melt and flavor the butter

• Melt the room-temperature butter gently until liquid.
• Stir in the chopped rosemary and minced garlic.

Fill the cup

• Pour the flavored butter into the cup, packing it down.
• Place the holder piece that came with the wick on top.

Freeze and unmold

• Freeze until the butter is fully set.
• Unmold the butter candle and trim the wick at the top.

Serve

• Set the butter candle into the loaf of bread.
• Light the wick and serve.