12 Candle Warmer Summer Pot Recipes for Hosted Gatherings

A candle warmer pot is one of the quietest workhorses at any adult gathering.

The gentle, steady heat of a lamp-style candle warmer keeps dips, sauces and beverages at a perfect serving temperature without any supervision, which means you stay in the room with your guests instead of hovering over the stove.

These 12 recipes were chosen because they are genuinely improved by low, continuous warmth: chocolates and ganaches stay glossy, custards stay pourable, wine keeps its fragrance and cream sauces never break.

Every recipe is written to be pre-made on the stovetop or in a saucepan, transferred to a heat-safe ceramic or glass vessel, and set on the warmer before the first guest arrives. All recipes on this page contain alcohol or are adult-oriented indulgences.

Please serve responsibly and keep alcoholic preparations clearly labeled so guests can make informed choices. For no-stovetop summer inspiration alongside these, take a look at our no-bake summer dessert recipes or browse the instant coffee summer drinks menu for cold-cup alternatives to serve alongside.

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Salted Caramel Chocolate Fondue

This is the pot that empties fastest. Glossy, deeply flavored, and salty enough to cut through the richness, it works as a dipping sauce for strawberries, cubed pound cake, pretzels, and brownie bites. The candle warmer keeps it fluid and glossy all night without scorching.

Make it on the stove, transfer to a ceramic fondue cup, and set it on the warmer before guests arrive. Contains dairy. Swap the heavy cream for full-fat coconut cream if any guests are dairy-free.

Prep time: 10 min | Total time: 15 min | Yield: about 1.5 cups (serves 6-8 as a dip)

Ingredients

• 170 g (6 oz) dark chocolate (70% cocoa), finely chopped
• 120 ml (1/2 cup) heavy cream
• 120 ml (1/2 cup) good-quality caramel sauce
• 1/2 tsp flaky sea salt, plus more to finish
• 1 tsp pure vanilla extract
• Dippers: strawberries, pretzels, pound cake cubes, brownie bites

Instructions

1. Pour the heavy cream into a small saucepan and set over medium-low heat. Warm until you see small bubbles forming around the edge, about 3 minutes. Do not boil.
2. Remove the pan from the heat and add the chopped dark chocolate. Let it sit undisturbed for 2 minutes, then stir from the center outward with a silicone spatula until the mixture is completely smooth.
3. Stir in the caramel sauce, vanilla extract, and 1/2 tsp flaky sea salt. Taste and adjust salt if needed.
4. Transfer the fondue to a heat-safe ceramic or glass vessel. Place it on a lit candle warmer and let it settle for 5 minutes before serving.
5. Finish with a pinch of extra flaky salt directly on top. Set out dippers alongside and serve immediately.

Spiced Mulled Wine

Mulled wine is red wine gently heated with whole spices and citrus until everything mingles into something warmer and more interesting than the bottle started as. The key is to never let it boil, because boiling drives off the alcohol and flattens the fruit.

A candle warmer holds it at exactly the right temperature indefinitely. Make a full batch on the stove, strain it, then pour it into a heat-safe ceramic mug or pitcher on the warmer so guests can ladle their own throughout the evening.

Contains alcohol. Offer a non-alcoholic sparkling grape juice option for guests who prefer it. Use a medium-bodied Merlot or Syrah for the best depth.

Prep time: 5 min | Total time: 25 min | Yield: about 8 servings (one 750 ml bottle)

Ingredients

• 1 bottle (750 ml) medium-bodied red wine (Merlot or Syrah)
• 60 ml (1/4 cup) brandy
• 3 tbsp honey or maple syrup, or to taste
• 1 large orange, thinly sliced
• 3 cinnamon sticks
• 6 whole cloves
• 2 star anise
• 4 cardamom pods, lightly crushed
• 1/4 tsp freshly grated nutmeg
• 1 strip orange peel (about 5 cm), pith removed

Instructions

1. Combine the wine, brandy, honey, orange slices, cinnamon sticks, cloves, star anise, cardamom pods, nutmeg, and orange peel in a medium saucepan.
2. Set over medium heat and warm slowly, stirring once or twice, until the surface is steaming and you see the first small bubbles at the edge, about 15 minutes. Do not let it reach a full simmer.
3. Reduce to low, cover the pan, and let the spices infuse for a further 10 minutes.
4. Taste and adjust sweetness with more honey if needed.
5. Strain through a fine mesh sieve into a heat-safe ceramic pitcher or deep mug. Discard the solids.
6. Set the vessel on a lit candle warmer. Ladle into heatproof glasses and garnish each with a cinnamon stick and an orange slice.

Honey Vanilla Custard

This is the kind of thing that makes a cheese plate or fruit platter feel like a real dessert. Silky, pourable, and gently sweetened with honey instead of refined sugar, it pools beautifully around a scoop of ice cream or a slice of cake.

Made with heavy cream, whole milk, egg yolks, honey, and vanilla, it works as a warm topping or a standalone dessert poured into small glasses.

Make it ahead on the stove, strain it into a heat-safe pouring vessel, and keep it on the warmer so guests can help themselves.

Contains eggs and dairy. The custard keeps well in the fridge for up to 3 days and reheats smoothly on a low setting.

Prep time: 10 min | Total time: 20 min | Yield: about 2 cups (serves 6)

Ingredients

• 240 ml (1 cup) heavy cream
• 240 ml (1 cup) whole milk
• 4 large egg yolks
• 3 tbsp raw honey
• 1.5 tsp cornstarch
• 1.5 tsp pure vanilla extract
• Pinch of fine salt

Instructions

1. Pour the heavy cream and whole milk into a medium saucepan. Set over medium heat, whisking occasionally, until the liquid begins to steam and you see small bubbles forming at the edge. Remove from the heat immediately.
2. In a medium bowl, whisk together the egg yolks, honey, cornstarch, vanilla extract, and salt until the mixture is pale and well combined.
3. Whisking the egg mixture constantly, pour the hot cream in a very slow, thin stream. Take your time here: adding it too fast will scramble the eggs.
4. Pour the combined mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a silicone spatula, until the custard is thick enough to coat the back of a spoon, about 3-4 minutes.
5. Strain through a fine mesh sieve into a heat-safe ceramic or glass pouring vessel. Set on a lit candle warmer to keep warm for serving.

Brown Butter Pear Compote

Brown butter changes everything about a compote. That nutty, toasty depth works alongside the natural sweetness of ripe pears and a hit of fresh ginger to create something that tastes far more considered than the effort involved.

Spoon it over vanilla ice cream, thick yogurt, or a wedge of brie at the cheese board. It pairs beautifully as a warm finishing element on a spread that already has a lot going on.

The candle warmer holds this at exactly the right temperature to stay loose and pourable. Contains dairy. Use firm Bosc or Bartlett pears for the best texture.

Prep time: 10 min | Total time: 30 min | Yield: about 1.5 cups (serves 6)

Ingredients

• 3 large ripe but firm pears (Bosc or Bartlett), peeled, cored, cut into 1 cm dice
• 55 g (4 tbsp) unsalted butter
• 60 g (1/4 cup) light brown sugar
• 1 tbsp fresh lemon juice
• 1 tsp freshly grated ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp fine salt
• 1 tsp pure vanilla extract

Instructions

1. Place the butter in a wide saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns golden-brown and smells nutty, about 6-8 minutes. Watch it closely once it starts foaming.
2. Add the brown sugar and stir until it dissolves into the browned butter, about 1 minute.
3. Add the diced pears, lemon juice, ginger, cinnamon, and salt. Stir well to coat every piece.
4. Cook over medium-low heat, stirring frequently, until the pears have softened and released their juices and the mixture has thickened to a glossy, syrupy consistency, about 18-20 minutes.
5. Remove from heat and stir in the vanilla extract. Transfer to a heat-safe ceramic vessel. Set on a lit candle warmer to keep warm for serving.

Lavender White Chocolate Ganache

White chocolate is neutral enough to carry floral flavors without a fight, and culinary lavender steeps into warm cream beautifully. The result is a blush-scented, pale ganache that works as a dipping sauce for fresh strawberries, shortbread, or dried apricots.

White chocolate ganache uses a 3:1 ratio of chocolate to cream for a soft, pourable consistency, which makes it ideal for a candle warmer pot where you want something fluid enough to dip into easily. Always use culinary-grade dried lavender, not decorative.

Contains dairy. Use a silicone spatula rather than a wooden spoon when stirring white chocolate, as wood retains moisture and can cause the chocolate to seize.

Prep time: 15 min | Total time: 25 min | Yield: about 1 cup (serves 6-8 as a dip)

Ingredients

• 225 g (8 oz) good-quality white chocolate, finely chopped (not white baking chips)
• 75 ml (5 tbsp) heavy cream
• 1.5 tsp dried culinary lavender buds
• 1/2 tsp pure vanilla extract
• Pinch of fine salt
• Dippers: fresh strawberries, shortbread fingers, dried apricots

Instructions

1. Pour the heavy cream into a small saucepan and add the dried lavender buds. Set over low heat and warm until just simmering, about 3 minutes. Remove from heat and let the lavender steep in the cream for 8 minutes.
2. Strain the cream through a fine mesh sieve into a small bowl, pressing on the lavender to extract flavor. Discard the lavender solids.
3. Return the strained cream to the saucepan and warm again over low heat until it just begins to steam.
4. Place the chopped white chocolate in a heat-safe bowl. Pour the warm cream over the chocolate and let it sit for 2 minutes.
5. Stir gently with a silicone spatula from the center outward until completely smooth. Add the vanilla extract and salt, and stir to combine.
6. Transfer to a heat-safe ceramic vessel. Set on a lit candle warmer, stirring gently every 10 minutes to keep it fluid and even.

Chai Tea Latte Concentrate

A concentrate made with whole spices and black tea is far more aromatic than anything from a carton.

Whole spices toasted briefly before simmering release more fragrant oil than pre-ground alternatives, which means the finished concentrate has a complexity that carries through once guests mix it with warm milk.

Make a big batch, strain it, and keep it on the warmer in a heat-safe pitcher. Set out a jug of whole or oat milk alongside so guests can mix their own ratio.

The concentrate holds in the fridge for up to 10 days, so it doubles as a gift in a jar. Contains black tea (caffeine).

Prep time: 5 min | Total time: 30 min | Yield: about 3 cups concentrate (6-8 lattes)

Ingredients

• 720 ml (3 cups) filtered water
• 4 black tea bags
• 6 cardamom pods, lightly crushed
• 3 cinnamon sticks
• 1 tsp whole black peppercorns
• 6 whole cloves
• 1 star anise
• 2 cm piece fresh ginger, sliced
• 60 ml (4 tbsp) honey or maple syrup
• 1 tsp pure vanilla extract
• To serve: warm whole milk or oat milk

Instructions

1. Place the cardamom, cinnamon sticks, peppercorns, cloves, star anise, and ginger in a dry saucepan over medium heat. Toast for 2-3 minutes, shaking the pan once or twice, until the spices are fragrant.
2. Pour in the water and bring to a boil. Reduce to a low simmer and cook for 15 minutes to let the spices fully infuse.
3. Remove from the heat and add the tea bags. Steep for 5-7 minutes, then remove the bags without squeezing them to avoid bitterness.
4. Stir in the honey and vanilla while the liquid is still warm so they dissolve completely.
5. Strain through a fine mesh sieve into a heat-safe ceramic pitcher. Set on a lit candle warmer. To serve, fill a mug halfway with concentrate and top up with warm milk.

Dark Chocolate Espresso Sauce

This is the sauce to put next to the ice cream.

Bittersweet chocolate, a shot of espresso, and a small knob of butter come together into something sleek and glossy that clings to a spoon and sets to a soft fudge on contact with cold ice cream.

The butter creates a silky texture and adds sheen, while espresso powder deepens the chocolate flavor without making it taste like coffee on its own.

Keep it on the warmer all night and let guests drizzle it themselves over ice cream, poached fruit, or shortbread. Contains dairy. Make up to 5 days ahead; reheat on the stovetop with a splash of cream to loosen.

Prep time: 5 min | Total time: 15 min | Yield: about 1 cup (serves 8)

Ingredients

• 170 g (6 oz) bittersweet dark chocolate (70% cocoa), finely chopped
• 120 ml (1/2 cup) heavy cream
• 2 tbsp unsalted butter, cubed
• 1.5 tsp instant espresso powder
• 2 tbsp light corn syrup or golden syrup (for sheen and flow)
• 1/4 tsp fine salt
• 1/2 tsp pure vanilla extract

Instructions

1. Place the chopped chocolate in a heat-safe bowl and set aside.
2. In a small saucepan over medium-low heat, combine the heavy cream, butter, espresso powder, corn syrup, and salt. Warm, stirring gently, until the butter has melted and the mixture is just steaming. Do not boil.
3. Pour the hot cream mixture over the chopped chocolate. Let it sit without stirring for 2 minutes.
4. Stir from the center outward with a silicone spatula until the sauce is completely smooth and glossy.
5. Stir in the vanilla extract. Transfer to a heat-safe ceramic vessel and set on a lit candle warmer. The sauce will remain fluid and pourable at warmer temperature. Provide a small ladle or serving spoon alongside.

Maple Bourbon Cream

This is a dessert sauce that also doubles as a quiet show-off. Maple syrup and bourbon reduce together first, concentrating both flavors before cream is added, giving the finished sauce a caramel-like depth with a warm bourbon finish.

Pour it over bread pudding, a slice of pound cake, or vanilla ice cream, or offer it as a dipper for apple wedges and walnut brownie pieces.

Contains alcohol and dairy. The bourbon is added with just enough heat remaining to cook briefly but not fully burn off, so this sauce does contain active alcohol. Label it clearly. Omit the bourbon and increase maple syrup by 2 tbsp for a non-alcoholic version.

Prep time: 5 min | Total time: 20 min | Yield: about 1.25 cups (serves 8)

Ingredients

• 80 ml (1/3 cup) pure maple syrup (grade A dark, for stronger flavor)
• 60 ml (1/4 cup) bourbon
• 240 ml (1 cup) heavy cream
• 30 g (2 tbsp) unsalted butter
• 1/4 tsp fine salt
• 1/2 tsp pure vanilla extract

Instructions

1. Combine the maple syrup and bourbon in a medium saucepan over medium heat. Bring to a gentle boil and cook, stirring occasionally, until reduced by about one-third, approximately 5 minutes.
2. Carefully pour in the heavy cream (it will bubble up briefly). Add the butter and stir until the butter has fully melted.
3. Reduce the heat to medium-low and continue to cook, stirring, until the sauce thickens enough to coat the back of a spoon, about 8-10 minutes.
4. Remove from the heat and stir in the salt and vanilla extract.
5. Transfer to a heat-safe ceramic vessel and set on a lit candle warmer. The cream will stay pourable and smooth throughout the event. Provide a small ladle or pouring spoon.

Amaretto Poached Peaches

Peak-season peaches, a gentle amaretto-and-honey syrup, and low steady heat are all this dessert needs. The result is tender, fragrant fruit in a syrup that tastes like marzipan and summer in equal measure.

Serve them in small bowls with a spoonful of the warm syrup and a scoop of vanilla ice cream or a swipe of mascarpone.

Contains alcohol (amaretto is an almond-flavored liqueur) and tree nuts (almond). Label clearly for nut allergy guests. Make them the morning of the party: the flavor deepens as they sit in the syrup. Set the vessel on the warmer an hour before guests arrive.

Prep time: 10 min | Total time: 35 min | Yield: 4-6 servings

Ingredients

• 4 ripe but firm peaches, halved and pitted (peel if you prefer)
• 120 ml (1/2 cup) amaretto
• 120 ml (1/2 cup) water
• 3 tbsp honey
• 1/2 tsp ground cinnamon
• Zest of 1 lemon
• Pinch of fine salt
• To serve: vanilla ice cream or mascarpone

Instructions

1. Combine the amaretto, water, honey, cinnamon, lemon zest, and salt in a medium saucepan. Stir over medium heat until the honey dissolves and the liquid is just simmering, about 3 minutes.
2. Add the peach halves cut-side down. Cover the pan, reduce the heat to low, and cook until the peaches are tender when pierced with the tip of a knife, about 20-25 minutes depending on their ripeness.
3. Remove the lid and let the syrup reduce for a further 5 minutes, uncovered, until it thickens slightly.
4. Transfer the peaches and all the syrup to a wide, heat-safe ceramic vessel. Set on a lit candle warmer to keep warm.
5. To serve, place one or two peach halves in a small bowl, spoon syrup over them, and add a scoop of vanilla ice cream or a spoonful of mascarpone alongside.

Cardamom Buttercream

This is not a frosting you pipe onto a cupcake at this party. This is a warm, loosened buttercream served as a dipping sauce or a spread for thin shortbread, apple slices, and toasted walnut halves.

Cardamom has a floral, slightly citrus heat that is nothing like cinnamon and far more interesting in a cream context. The candle warmer keeps it just soft enough to scoop but not so thin that it loses body.

Contains dairy and eggs. Make it up to 48 hours ahead and store in the fridge; set it on the warmer at least 30 minutes before guests arrive so it reaches the right dipping consistency.

Prep time: 10 min | Total time: 15 min | Yield: about 1.5 cups (serves 8-10 as a dip)

Ingredients

• 225 g (8 oz / 2 sticks) unsalted butter, at room temperature
• 300 g (2.5 cups) powdered sugar, sifted
• 2 tsp ground cardamom
• 1 tsp pure vanilla extract
• 3-4 tbsp whole milk or heavy cream, as needed for consistency
• Pinch of fine salt
• Dippers: thin shortbread, apple wedges, toasted walnut halves

Instructions

1. Beat the softened butter in a bowl with a hand mixer on medium-high speed until very pale and fluffy, about 3 minutes.
2. Add the cardamom, vanilla, and salt, and beat for 30 seconds to combine.
3. Add the sifted powdered sugar one cup at a time, alternating with a splash of milk, beating on low between each addition until smooth.
4. Once all the sugar is incorporated, beat on medium-high for 1 more minute. The buttercream should be smooth and creamy. If it is too stiff, add another tablespoon of milk and beat again.
5. Transfer to a heat-safe ceramic vessel and set on a lit candle warmer. After 20-30 minutes on the warmer it will reach a dippable, spreadable consistency. Stir gently before serving.

Burnt Orange Curd

Standard orange curd is lovely. Curd made with oranges that have had their cut surface caramelized first is something different: tangier, with a faint bitter edge and a depth that pairs well with dark chocolate biscuits, strong cheese, and candied nuts.

The process takes an extra 5 minutes and is absolutely worth it. Orange curd is a thick, creamy mixture of fresh orange juice, eggs, sugar, and butter that thickens beautifully over gentle heat. The candle warmer holds it at a perfect, silky-drizzlable temperature.

Contains eggs and dairy. Strain carefully through a fine sieve for a completely smooth result. Keeps refrigerated for 2 weeks.

Prep time: 10 min | Total time: 25 min | Yield: about 1.25 cups (serves 8-10)

Ingredients

• 3 large navel oranges
• 1 tsp neutral oil (for pan-charring)
• 4 large egg yolks
• 130 g (2/3 cup) granulated sugar
• 55 g (4 tbsp) cold unsalted butter, cut into small cubes
• Zest of 1 orange (reserved from above)
• Pinch of fine salt

Instructions

1. Zest one orange and set the zest aside. Halve all three oranges. Brush a skillet with a thin film of oil and set over medium-high heat. Place the orange halves cut-side down and cook undisturbed for 3-4 minutes until the cut surfaces are deeply caramelized and slightly charred. Cool briefly, then squeeze to extract all the juice. You need 120 ml (1/2 cup) of juice; top up with fresh juice from an uncooked orange if needed.
2. In a medium saucepan, whisk together the egg yolks, sugar, burnt orange juice, orange zest, and salt.
3. Set the pan over medium-low heat. Cook, stirring constantly with a silicone whisk, until the curd thickens enough to leave a clear trail when you draw a finger across the back of the spoon, about 10-12 minutes.
4. Remove from the heat. Add the cold butter cubes one at a time, stirring each piece in completely before adding the next.
5. Strain through a fine mesh sieve into a heat-safe ceramic vessel. Set on a lit candle warmer to keep warm for serving. Stir gently before ladling.

Hazelnut Mocha Blend

Coffee, chocolate, and toasted hazelnut is a combination that barely needs explaining.

This warm blend works as an after-dinner drink on its own, as a base for guests to mix with a splash of hazelnut liqueur, or as a warming non-alcoholic option when made without the liqueur add-in.

Keep it on the candle warmer and set out a small card noting the mix-in option. Warm scented pots and ambient warmth create an atmosphere that makes an evening feel considered without effort.

Contains dairy and tree nuts (hazelnut). May contain traces of nuts. Use oat milk in place of whole milk for a dairy-free version.

Prep time: 5 min | Total time: 15 min | Yield: about 4-6 servings

Ingredients

• 480 ml (2 cups) whole milk (or oat milk)
• 3 tbsp chocolate hazelnut spread (such as Nutella)
• 2 tbsp unsweetened cocoa powder
• 2 tbsp hazelnut syrup (store-bought, or make: simmer 60 g sugar + 60 ml water + 30 g toasted hazelnuts for 10 min, then strain)
• 120 ml (1/2 cup) strong brewed espresso or very strong coffee
• 1/2 tsp pure vanilla extract
• To serve: whipped cream, cocoa powder, crushed toasted hazelnuts
• Optional adult add-in: hazelnut liqueur (such as Frangelico), 30 ml per cup

Instructions

1. Pour the milk into a medium saucepan and set over medium heat. Add the chocolate hazelnut spread and cocoa powder. Whisk constantly until both are fully dissolved and the milk is steaming and uniform in color, about 5 minutes.
2. Add the hazelnut syrup and whisk to combine. Stir in the brewed espresso and vanilla extract.
3. Taste and adjust sweetness with a little more syrup if needed.
4. Transfer to a heat-safe ceramic pitcher. Set on a lit candle warmer. Stir gently every 10-15 minutes to prevent a skin from forming on the surface.
5. To serve, ladle into mugs, top with whipped cream, a dusting of cocoa powder, and a few crushed toasted hazelnuts. Guests who want an alcoholic version can pour 30 ml of hazelnut liqueur into the mug before adding the blend.

Frequently Asked Questions

What kind of candle warmer works best for food and drinks?

A lamp-style candle warmer with an adjustable arm works well because you can raise or lower it to control how much heat reaches the vessel. Look for one that takes a 25-watt or higher bulb.

The key requirement is that your vessel, a ceramic ramekin, a small ceramic pitcher, or a glass fondue cup, fits comfortably underneath the lamp without touching the bulb.

Is a candle warmer hot enough to actually cook these recipes?

No, and that is the point. A candle warmer is not a cooking tool; it is a holding tool. Every recipe in this collection is fully cooked on the stovetop first and then transferred to the warmer to stay at serving temperature.

The gentle warmth of a lamp-style warmer sits roughly in the 45-65 C range depending on the model, which is ideal for keeping sauces fluid and drinks hot without any risk of scorching.

How long can I leave a recipe on the candle warmer?

Most of the sauces, ganaches, and compotes in this collection hold well for 2-3 hours on the warmer. For beverages like the mulled wine and chai concentrate, give them a stir every 30-45 minutes. Custards should be consumed within 2 hours for food safety.

Any recipe containing fresh fruit, like the poached peaches, should not be held for more than 2 hours at warmer temperature.

What vessels are safe to use on a candle warmer?

Use heat-safe ceramic, tempered glass, or stoneware vessels. Regular glass that is not tempered can crack under sustained heat. Avoid plastic, thin-walled glass, and any vessel with a rubber or silicone base that could melt. Small ceramic fondue cups, ramekins, and pouring pitchers designed for oven or stovetop use all work well.

Can any of these recipes be made non-alcoholic?

Yes. The Spiced Mulled Wine works beautifully with 100% unsweetened grape juice in place of the red wine and brandy; increase the honey slightly to balance.

The Maple Bourbon Cream can omit the bourbon entirely and replace it with 2 extra tablespoons of maple syrup and a teaspoon of vanilla.

The Amaretto Poached Peaches can use almond extract (1/4 tsp) plus apple juice in place of the amaretto for a non-alcoholic almond flavor. The Hazelnut Mocha Blend is already non-alcoholic at the base.

How do I stop a chocolate ganache from seizing on the warmer?

Two things prevent seizing: keep moisture away from the chocolate and do not overheat it. Use a clean, dry ceramic vessel and a dry silicone spatula to stir.

If the ganache starts to look grainy or thick after sitting on the warmer for a while, whisk in a teaspoon of warm cream to bring it back together.

The lavender white chocolate ganache is the most sensitive of the group because white chocolate has a lower cocoa-butter tolerance for heat, so stir it gently every 10 minutes.

How far ahead can I make these recipes?

Most sauces and curds can be made 3-5 days ahead and stored in the fridge in an airtight container. The chai concentrate keeps for up to 10 days refrigerated. The cardamom buttercream holds in the fridge for 48 hours.

The honey vanilla custard keeps for up to 3 days. The amaretto poached peaches are best made the morning of the event. Reheat everything gently on the stove before transferring to the candle warmer.