the garlic bits should fry fast and not just lightly simmer. when the garlic has a light hazel color, turn off the heat source and the carry over cooking heat will finish cooking the bits to a dark chocolate color. if your garlic bits are blonde and sticky and do not want to finish frying, your heat is too low.
warning! add a test pinch of garlic into your hot oil to test its reaction to determine if oil is the correct temperature. garlic should start frying immediately and not sink to bottom. add your garlic in spoonfuls to avoid splashing of hot oil which could start a fire. be prepared 