New Blueberry Triffle Candle

Our candles are made with the highest quality of soy wax on the market. This allows our candles to provide excellent cold and hot scent throw with incredible burn times! Our wax holds more fragrance than most waxes on the market, and has a nice creamy, glossy appearance!

For over the past year we have been making these yummy parfait candles and offering them on our .com website, and now we are bringing them back to etsy. Back by popular demand is the Gooey Blueberry Cobbler Triffle Candle. Each candle starts with a base layer of candle crumbles, piled full of cordinating embeds, topped with creamy whipped wax, with more candle embeds, and then optional drizzle! Now that's a dessert without the calories!

Our triffle candles are available in many many scents, so please convo me if you would like a specific scent created into one of these bakery delights!


Purchase our Blueberry Triffle Candle on Etsy

Now if you prefer the non-zero calorie Blueberry Triffle Dessert, here's how you can make it:
Ingredients
2 1/2 cups sugar, divided
1/4 cup plus 2 tablespoons cornstarch
1 teaspoon salt
8 large egg yolks, beaten
1 cup water
1/2 cup fresh lemon juice
1/2 cup butter
3 teaspoons vanilla extract, divided
4 cups heavy whipping cream
12 blueberry muffins, torn into bite-size pieces (approximately 12 cups)
6 cups fresh blueberries
Garnish: additional fresh blueberries and lemon-peel curl

Directions
1. In a large saucepan, combine 2 cups sugar, cornstarch, and salt, mixing well. Add egg yolks and water to sugar mixture, whisking well to combine. Cook over medium heat, stirring often, until mixture thickens, 15 to 20 minutes. Remove from heat.

2. Add lemon juice, butter, and 2 teaspoons vanilla, stirring well. Cover and refrigerate for at least 2 hours.

3. In a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form. Add remaining 1 teaspoon vanilla and beat until stiff peaks form. Set aside.

4. In the bottom of a trifle bowl, layer half of blueberry muffins. Top muffins with 3 cups blueberries. Top blueberries with half of whipped cream. Top whipped cream with two-thirds of lemon mixture. Top with remaining 3 cups blueberries and remaining blueberry muffins.

5. In a large bowl, combine remaining lemon mixture and whipped cream, folding gently to combine. Spread over muffin layer.

6. Garnish with additional blueberries and a lemon-peel curl, if desired.