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candied figs in a blue bowl
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4.77 from 17 votes

Candied Figs | Preserved Figs

Decadent candied figs; perfect for when you need a touch of sweetness!
Cook Time3 hrs
Total Time1 d
Course: Dessert
Cuisine: American
Servings: 40 figs
Calories: 86kcal


  • 3 cups water
  • 3 cups sugar
  • 3 fresh or dehydrated lemon slices
  • 1 teaspoon cardamom pods
  • ½ teaspoon whole cloves
  • 1 inch cinnamon stick
  • 3 pounds whole figs


  • Stir water and sugar in a medium-sized saucepan and simmer over medium heat, until sugar is dissolved. Add lemon slices, cardamom pods, whole cloves, and cinnamon stick and bring to a boil.
  • Place whole figs into a strainer and gently wash them. Carefully plop figs, one by one, into the saucepan. Simmer the figs and the syrup for 1-½ hours.

Day 2 (or 12 hours later)

  • Bring the syrup to a simmer for the second time. Simmer the figs for 1-½ hours. Allow the figs to rest in the syrup for another 12 hours or overnight.

Day 3 (or 12 hours later)

  • Drain the figs and retain the syrup for other uses. Place figs on dehydrator trays, leaving plenty of space for air circulation. Set the temperature to 125. Dehydrate until the glace figs have the desired texture.



  • To avoid burning the figs, make sure the heat isn't too high and that you keep an eye on the figs as they're simmering.
  • If the syrup gets too thick, you can add additional water, but just enough to bring the syrup back to a syrupy consistency. You don't want to water down the syrup too much.
  • Store the candied figs in mason jars and keep them refrigerated for up to 6 months.


Serving: 1fig | Calories: 86kcal | Carbohydrates: 22g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Fiber: 1g | Sugar: 21g