Candied Figs

Candied Figs

by Janice Hardy
This is a process and kind of an accquired taste. But if you want to impress or use up your fig tree bounty....this is a good way
Preparation time
Cooking time
Waiting time


For 1 Batch(es) ()


  • 11 cup(s) sugar
  • 1 cup(s) water
  • 5 pound(s) whole figs, unpeeled

Candied Figs Directions

  1. 1st day - do not peel figs, wash and stem them. Place figs in a large pot with water and sugar. Bring to a boil slowly and boil gently for 1 hour.
  2. Leave figs in syrup and cover, let set over night.
  3. 2nd day - boil slowly and gently for 1 hour uncovered. Then cover and let set in syrup overnight again.
  4. 3rd day - uncover, let boil gently and slowly until nearly dry. Take figs out and place on waxed paper on a baking sheet. Dry until shriveled in a warm oven or in the sun. Then roll in granulated sugar.
  5. These are a stick sweet treat. Store in an airtight container in fridge. Can be frozen