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Add the pickled jalapeños and sugar to a small saucepan.
Bring to a rolling boil over medium-high heat.
Reduce heat and stir until the mixture thickens into a syrup.
Remove from heat and let cool completely.
In a bowl, combine sour cream and ranch seasoning.
Stir in the cooled candied jalapeños.
Chill for 30 minutes before serving.