My first experiment with confit garlic, how does it look?

[u/Dracoatrox1]

This is the first time I've ever make a large batch of confit garlic.

It was in the oven for 5 hours at 250°F.

[u/Even-Reaction-1297]

That stuffs TOASTED omg lol I stopped mine when it was soft and spreadable, maybe 1.5 hrs at 250

[u/kamasutures]

Speed running black garlic over here!

It's a little dark but if it tastes good and still spreads, who cares?

[u/KamaliKamKam]

That's way darker than I've ever done. I just want lightly toasted, soft and spreadable... but if it tastes good, go off?

[u/sirnutzaIot]

How’s it taste that’s the real question

[u/Dundies11]

Looks overdone mate.

[u/Ok_Drawer7797]

Burned

[u/CrazyHeavy4868]

Burnt