Sugared Rosemary
 
Makes 8 to 12 branches
Ingredients
  • 2 cups plus 2 tablespoons (424 grams) granulated sugar, divided
  • 1 cup water
  • 8 to 12 rosemary branches
Instructions
  1. In a small saucepan, bring 1 cup (200 grams) sugar and 1 cup water to a boil over medium-high heat. Reduce heat, and simmer for 5 minutes. Remove from heat, and let cool for 10 minutes. Place remaining 1 cup plus 2 tablespoons (224 grams) sugar in a shallow dish. Dip each rosemary branch in simple syrup; roll in sugar. Let dry for 5 minutes before using.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/birch-inspired-buche-de-noel/