Melt butter in a large pan, then add your garlic and herbs. Roast the garlic at 225 degrees for about 45 minutes until golden milk solids form on the pan’s bottom.
Strain through cheesecloth, then pour the butter into small jars. Place a food-safe soy wick in each candle and chill overnight.
Trim the wick to about a quarter inch and store in the fridge for up to 2 months covered.
Light the candle about 10 minutes before dining, so it has time to melt.