Candied Garlic
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Serves/Makes: 1
Ready in: 30-60 minutes
- 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.