Candied figs are a delightful treat that combines the natural sweetness of figs with a rich, syrupy glaze. While they take some time and patience to prepare, the result is well worth the effort. Perfect for gifts, snacks, or as a topping for desserts, this recipe will guide you through creating candied figs step by step.
Ingredients
To create this decadent treat, you’ll need:
- 2 ½ pounds fresh figs: Wash and pat them dry. Firm but ripe figs are ideal.
- 4 cups sugar: Plus extra for dusting at the end.
- ¾ cup water: To create the syrup.
- ½ lemon, thinly sliced and seeded.
- 1 cinnamon stick (optional): For a warm, spiced flavor.
- 3 whole cloves (optional): To enhance the aromatic profile.
- 1-inch knob of fresh ginger, peeled.
Instructions
Day 1: Start the Candying Process
- Prepare the Syrup: In a large stockpot over medium heat, combine sugar, water, lemon slices, ginger, and optional spices (cinnamon and cloves). Stir until the sugar dissolves and the mixture comes to a boil.
- Add Figs: Carefully place the figs into the boiling syrup. Once the mixture returns to a boil, let it boil for 5 minutes.
- Rest: Turn off the heat, cover the pot, and let the figs sit in the syrup for 24 hours. This resting period allows the figs to absorb the flavors.
Day 2 to 5: Repeat Boiling and Resting
- Daily Boil: Uncover the pot, bring the mixture to a boil for 5 minutes, then turn off the heat and cover. Let it rest for another 24 hours.
- Repeat: Continue this process daily for 3–4 more days. The figs will gradually absorb more syrup and begin to soften.
Day 6: Drying the Figs
- Drain and Save Syrup: Carefully remove the figs from the syrup using a slotted spoon. Save the syrup—it’s fantastic for cocktails or drizzling over desserts!
- Dry the Figs: Place the figs on baking racks set over cookie sheets to catch drips. Discard the ginger and any remaining spices.
- Low-Heat Drying: Set your oven to the lowest temperature. Once it reaches the desired heat, turn it off. Place the racks of figs in the oven and leave them for 24 hours.
Day 7 to 12: Final Drying Steps
- Daily Drying: Remove the figs from the oven after 24 hours. Repeat the heating and resting process daily. Test the figs periodically—they should become tacky and resemble dried dates or figs you find in the store.
- Final Touch: Roll the candied figs in sugar for a crystallized finish.
Storage Tips
- Refrigeration: Store candied figs in an airtight container in the refrigerator for up to 6 months. This is especially important in humid climates.
- Room Temperature: In cooler, dry climates, store them in a cool, dark place for up to 3 months.
Variations and Tips
- Spiced Syrup: Add cardamom pods or star anise for a unique flavor profile.
- Dehydrator Method: Instead of using an oven, dry the figs in a dehydrator at 125°F until they reach your desired consistency.
- Alternative Uses: Use leftover syrup to sweeten beverages, or drizzle it over pancakes or ice cream.
Candied figs are a true labor of love, but their sweet, chewy texture and intense flavor make them well worth the time. Whether you’re enjoying them on their own, adding them to a cheese platter, or gifting them to friends, these little jewels are sure to impress.