My Garlic Confit, what happened?

Is it the variety of garlic? I’ve never seen it turn this color before.

Might it have gotten too hot at any point?

Had the oven at 225°, never happened before. I don’t know.

AH, I’ve never used the oven, only stovetop. So I am not much help.

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dunno. Just cook it on olive oil on stove.

Looks like moules.

It looks caramelized which would be fine. How did it taste?