These sweet glazed garlic cloves great for adding a surprising pop of flavor to salads or spreading on crusty bread.
1 whole bulb garlic
2 tablespoons butter
3/4 cup beef broth
2 tablespoons sugar
1/4 teaspoon salt
1 1/2 teaspoon sherry vinegar
Separate the garlic cloves. Peel each one and just barely trim the root end of each clove.
Combine the peeled cloves, butter, beef broth, sugar, salt, and sherry vinegar in a saucepan over medium-high heat. Bring to a boil then reduce the heat to a simmer. Let simmer, covered, for 30 minutes or until the garlic is soft.
Remove the lid and increase the heat to medium-high again. Bring to a boil and let any liquid left in the pan reduce to a glaze. Stir the garlic often so it doesn't burn and each clove is well coated in the glaze.
Use the candied garlic immediately while hot, let cool to room temperature, or store it in a covered container in the refrigerator until ready to use.
Use a sharp knife to peel and trim the garlic.
Stir the garlic frequently during the reduction phase.
Use candied garlic as a garnish, in salads, or as a spread.
Label and date the container if storing the candied garlic for later use.
Yes, you can use chicken or vegetable broth as an alternative to beef broth.
Reducing the sugar can affect the consistency and sweetness of the glaze, but you can adjust it slightly to your taste.
We haven't tested it, but you should be able to use a heat-safe sugar substitute in this recipe.
The garlic is soft enough when it can be easily pierced with a fork.
Store in an airtight container in the refrigerator for up to a week.
This technique can be used with other vegetables like onions or shallots.
Yes, white vinegar can be used, but sherry vinegar provides a better flavor.
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reviews & comments
June 28, 2018
I'm going to put these in fancy jars come Christmas and gift garlic in lieu of cookies. My family's waistlines will thank me!
May 31, 2017
Oh god, thank you for this simple and DELICIOUS recipe!!! I made little garlic caramels with the excess sauce!!!!
July 15, 2016
This was just FABULOUS! I used an 18 year old Basalmic vinegar, it was Perfect. Served with traditional Chicken Caesar Salad. Highly recommend.
June 30, 2013
AMAZEBALLS! Wow! No, really, try this recipe. The garlic is incredible. The whole part about storing the garlic in the fridge never happened, we ate it immediately. Spread it on crackers.
Only thing i would like to know is: Can anything else be sub'd for the Sherry vinegar? PLUS--I'm going to try this, but first i'm going to very thinly slice the garlic cloves, then use this process, THEN deep fry them.