Candied Figs

Candied Figs
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It’s that time of year when kids are headed back to school, while I’m up to my elbows in figs! The good thing is I LOVE figs. However, the drawback is they are very high in carbs/sugar. There’s also the fact that I’m the only one if my family that loves figs, so I get an entire tree of figs to myself. Not to mention my neighbor, Chuck’s tree. I talk more about Chuck in my fig cake/bread recipe. With so many figs on my hands, I decided to try a new recipe this year; candied figs. If you like figs as much as I do, one taste and you’ll think you’ve died and gone to heaven!

 

Fig Varieties 

Did you know that there are hundreds of fig varieties? But, don’t worry, I won’t be discussing all of those varieties. I will focus on the three most common varieties found in the U.S.: Calimyrna figsBrown Turkey, and Black Mission. But before I get into the fig varieties, I would like to highlight the fact that figs originated in the Middle East. In fact, figs are mentioned throughout the Bible; some believe that they might have been the “forbidden fruit.”

 

Calimyrna

One of the most common fig variety is the Calimyrna fig. This is the variety that I have in my backyard. They were originally known as Smyrna figs, which was the name of an ancient city in Turkey. When they began growing them in California, they changed the name to Calimyrna. These figs are green and turn lighter in color as they ripen. The sweet, nutty flesh on the inside is pink. Calimyna figs are delicious right off the tree but can be purchased dried as well. I use them to make preserves, cake, scones, and fig newtons.

 

candied figs

candied figs

 

Brown Turkey Figs

Brown turkey figs have a rust-colored exterior, and a pale pink interior. Compared to most figs, they are milder in flavor and sweetness. This makes Turkey figs perfect for baking, or to use to make jam. I wouldn’t necessarily munch on them, like the other two varieties mentioned.

 

candied figs

 

Black Mission Figs

Have you ever wondered where black mission figs got their name? Well, Spanish Franciscan missionaries are responsible for bringing this variety of figs to southern California. In 1769, the figs were planted at the San Diego Mission, which was when it was established. As a result, these figs became known as black “mission” figs. These figs have a dark, purplish-black exterior, and a strawberry-colored interior. This variety is very sweet and can be usually found both fresh, and dried.

 

candied figs

 

Candied Figs

So what are candied figs? Basically, figs that are cooked for a long period of time (sometimes up to a week). Eventually, they are dried, or semi-dried, and sometimes dredged in more sugar! I can’t recommend candied figs if you are diabetic, or watching your sugar intake. But, if you are in good health, and want to indulge occasionally, you have to try them! They are delicious by themselves, or as a topping on some vanilla ice cream, with some of the syrup that you’ll end up with after straining the figs. So grab your figs, and follow me!

 

candied figs

candied figs

candied figs

 

Tools Required

The only required tools for this recipe are a saucepan for cooking the figs in, and a dehydrator for drying them in. As far as storing them goes, you can put them in mason jars, in your fridge, or give them out as gifts to your family and friends. I find that half the fun of cooking is sharing the results with others.

 

candied figs

You may also enjoy the following fruit-based sweets: stuffed dates, fig newtons, and quince paste.

 

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candied figs

 


 

5 from 4 votes
candied figs
Candied Figs
Cook Time
2 hrs
Total Time
14 hrs
 

Decadent candied figs; perfect for when you need a touch of sweetness!

Course: Dessert
Cuisine: American
Servings: 40 figs
Calories: 86 kcal
Ingredients
Instructions
  1. Stir water and sugar in a medium-sized saucepan, over medium heat, until sugar is dissolved.
  2. Add the remaining ingredients, except the figs, and bring to a boil.
  3. Place whole figs in a strainer and gently wash, then carefully drop individually into the saucepan.
  4. Continue to boil over medium heat for 60 minutes.
  5. Rest for at least 12 hours or overnight.
  6. Bring the mixture to a gentle boil and allow to boil for 1-1/2 to 2 hours.
  7. Leave the in syrup until completely cooled, or overnight.
  8. Drain figs (retaining the syrup for other uses).
  9. Place drained figs on dehydrator trays, leaving plenty of space for air circulation.
  10. Set the temperature to 125. Dehydrate for approximately hours.
Nutrition Facts
Candied Figs
Amount Per Serving (1 fig)
Calories 86
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 21g
Protein 0g 0%
* Percent Daily Values are based on a 2000 calorie diet.
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