Sugared Rosemary
 
Makes about 1 cup
Ingredients
  • ½ cup granulated sugar
  • ½ cup water
  • 5 to 10 fresh sprigs rosemary
  • 2 cups sparkling sugar
Instructions
  1. Line a baking sheet with parchment paper, and place a wire rack on top.
  2. In a small saucepan, whisk together granulated sugar and ½ cup water. Bring to a boil over medium-high heat; reduce heat to low, and simmer for 2 to 3 minutes. Remove from heat, and let cool for 10 to 15 minutes.
  3. Dip rosemary sprigs in syrup until just coated; place on prepared rack. Let stand until dry, about 1 hour.
  4. In a medium bowl, place sparkling sugar. Dredge rosemary in sugar to coat; return to wire rack. Let stand until dry, about 1 hour. Store in an airtight container for up to 2 days.
Recipe by Louisiana Cookin' at https://louisianacookin.com/cane-syrup-gingerbread-cake/