candied rosemary

Serves: 10

Prep time: 20

Cook time: 20 mins

Total time: 40 mins


Meal type:



Author: dghchocolatier

If you would like to use one of David's recipes, would like to discuss a TV appearance, Radio interview or Food Festival Event then please visit the Media Queries Page to get in contact with David direct.


  • 1-2 packages of fresh rosemary sprigs, trimmed 120ml water 400g sugar, divided
  • 120ml water
  • 400g castor sugar,


In a medium saucepan, combine water and 1/2 cup sugar, stirring over medium heat until sugar dissolves.

Do not boil. Remove from heat and stir in rosemary sprigs, one or two at a time until coated. Using a slotted spoon, transfer rosemary sprigs onto parchment paper or a wire rack.

Dry for an hour. Working a few sprigs at a time, roll the rosemary into the remaining sugar until well coated. If rolling proves challenging, sprinkle sugar over rosemary sprigs until covered.

Place sugared sprigs on a new sheet of parchment. Or hang from a piece of twine like washing dry completely- at least an hour- before using