Start by draining the jar of candied jalapeños and placing the diced contents in a medium mixing bowl. Combine with 1 cup of granulated sugar and mix well. Return to the jar and refrigerate for at least 24 hours, shaking occasionally.

Once jalapeños have marinated, beat 8 oz of softened cream cheese in a large mixing bowl with an electric mixer for 2-3 minutes until smooth and creamy.

Add the drained candied jalapeños to the cream cheese mixture and gently stir with a spatula until well combined.

Incorporate 2-3 tablespoons of the reserved syrup from the jalapeño jar to achieve desired consistency, stirring continuously.

Transfer the dip to a stylish serving bowl and serve with crackers and mini sweet peppers.