Looking to add a touch of something special to your next dessert or appetizer spread? Candied rosemary might be just what you need.
This simple yet elegant garnish adds a touch of sweet and savory flavor and works beautifully in both sweet and savory dishes.
I love using it to add a bit of flair to holiday dishes or to impress guests with minimal effort—perfect when you want to create something memorable without spending too much time in the kitchen.
In this post, I’ll walk you through how to make it yourself, plus some tips on using it to elevate your recipes!
What is Candied Rosemary?
Candied rosemary—also called sugared rosemary—is a versatile garnish that works beautifully in a variety of dishes. It’s often sprinkled over cakes or added to charcuterie boards, and it’s the perfect touch for a festive red cocktail.
Basically, it’s fresh rosemary dipped in a quick, simple syrup and dusted with sugar. But honestly, sometimes I’ll just snack on a piece or two as a little treat—it’s that good! And it’s a departure from the usual lineup of winter snacks.
The Magic of Rosemary
Rosemary isn’t just any aromatic herb; it holds cultural significance for many around the world. Its name, inspired by the Latin “ros” (dew) and “marinus” (sea), actually hints at its roots along the Mediterranean coast.
The taste? Imagine a blend of earthy, woody, and citrusy flavors all in one.
I love it for its versatility, but rosemary also offers some impressive health benefits. Research shows it can help with everything from improving mood to supporting memory and learning. It’s even been used to manage symptoms of epilepsy and enhance gut health!
How cool is that?
Did you Know???
In folklore, rosemary is associated with love and protection. Brides often carried it in their bouquets as a symbol of fidelity and to ward off evil spirits. Ancient Egyptians included rosemary in their embalming solutions and placed fresh rosemary in tombs to protect the deceased.
Ingredients
The ingredient list for candied rosemary couldn’t be simpler: fresh rosemary, sugar, and water—just three basics, and you’re ready to go.
If you’re feeling fancy, sugar with larger crystals can add a different sparkle to the final look. But in my experience, they’re hard to find and don’t add much to be worth the extra hassle.
Step-By-Step Instructions
To make candied rosemary, you’ll start by making a simple syrup, coating the rosemary, and then dusting it with sugar.
A couple of tips: avoid boiling the water when making the syrup, and don’t leave the rosemary in the hot syrup for too long—otherwise, it’ll wilt, which won’t make a pretty garnish!
Let the rosemary dry for an hour before dredging in sugar; hands-off here is best to keep the syrup intact for a good coating. If you’re planning ahead, you can make this up to three days in advance!
Variations and Flavor Combinations
Personally, I love rosemary’s taste so much that I’d keep it simple with just the herb and sugar.
But if you want to switch things up, try adding a hint of flavor to your simple syrup:
- Citrus – add the zest of an orange, lemon, grapefruit, or lime
- Winter Spice – a pinch of cinnamon, cardamom, or ginger to the simple syrup.
- Lavender – Add dried lavender buds to the water as the simple syrup heats.
- Vanilla – a small splash of vanilla would complement the rosemary nicely.
- Other extracts – check the baking/seasonings section of your grocery store. Choose one that catches your eye and you haven’t tried before.
Or, go bold and drizzle your candied rosemary with melted chocolate! For something new, you could also try candied thyme or a blend of fresh herbs.
Serving suggestions
- Savory Ideas
- Your meat-eating friends and family can sprinkle candied rosemary on roasted chicken, lamb, or pork.
- Grilled or Roasted Mixed Vegetables—Toss candied rosemary with grilled or roasted mixed vegetables. Any would work, but potatoes, carrots, and zucchini would work really well.
- Roasted butternut squash or your Thanksgiving sweet potato casserole would be amazing, topped with candied rosemary.
- Salads – add your candied rosemary to a fresh salad and a pretty, slightly crispy garnish or topping.
- Cheese Plates – dress up an otherwise boring charcuterie board with candied rosemary that enhances, not competes, the flavor of the cheese.
- Sweet Ideas
- Baked goods – Top sweet treats with candied rosemary (and maybe candied cranberries?) for an easy way to decorate a winter-themed dessert. I think white cupcakes and Yuletide logs would be particularly impressive!
- Cookies – Crush sugared rosemary and add it to your batter or dough. This would be great for chocolate chip or sugar cookies.
- Ice Cream Topping – Crush the candied rosemary and add it to your favorite ice cream. This may be best when jazzing up a single flavor of ice cream, such as vanilla or chocolate. If you grab an ice cream with a ton of fillings, you may lose the rosemary.
- Cocktails and Mocktails – you can muddle sugared rosemary to make your own signature drink. Otherwise, consider garnishing a drink in a fancy glass with a sprig of rosemary!
Wine Pairing Recommendations
Candied rosemary pairs well with a dry white wine to offset its sweetness—think Riesling, Chardonnay, or Sauvignon Blanc.
And if, like me, you’re partial to reds, Pinot Noir is a solid choice!
That said, as much as people love to talk about wine pairing, my top rule is to start with a wine you actually like! Good pairings are a nice bonus, but personal taste always comes first.
Did you know???
Rosemary was regarded as a symbol of remembrance in ancient cultures, often used in funerals, weddings, and celebrations. It was believed to enhance memory and loyalty.
Preservation and Storage
Store your candied rosemary in an airtight container in the fridge, and it should last up to three days. If you see any spots where the sugar has fallen off, just sprinkle a little more sugar, and it’ll look great again!
I haven’t tried freezing it yet, but my guess is that it might not hold up well in the freezer.
The Art of Presentation
Candied rosemary looks like snow on pine needles, adding a charming touch to your winter holiday decor! Pair it with sugared cranberries for an extra “wow” factor.
One of the prettiest presentations I’ve seen is a short sprig delicately placed on an all-white cupcake. You can also use it atop a Yule log for a stunning centerpiece.
The sweet and herbaceous notes of candied rosemary will enhance a savory charcuterie board—perfect for those upcoming holiday parties!
Best of all, no one has to know how simple it is to make.
Candied Rosemary
Ingredients
- 1.5 cup granulated sugar
- ½ cup water
- 1 package fresh rosemary 1.5-2 oz
Instructions
- Place 1/2 cup sugar and 1/2 cup water into a small pot. Heat gently, only until sugar is dissolved. Do not boil!
- Remove from heat and, in batches, gently place whole rosemary sprigs. Make sure the rosemary is coated, then remove with a slotted spoon.
- Place coated rosemary on a cooling rack or a sheet pan lined with parchment paper. Allow to dry for at least 1 hour. Hands off!
- Spread out the remaining sugar on a flat plate. Roll the rosemary in sugar to completely coat it. You may need to use a fork to separate the leaves to completely coat the branch.
- Add to your holiday cakes, charcuterie boards, or signature cocktails for a festive photo opportunity!
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Did you know???
People have used rosemary for centuries in traditional medicine due to its potential health benefits. It is rich in antioxidants and is thought to have anti-inflammatory and anti-microbial properties. Long-standing beliefs link it to the improvement of blood flow to the head, enhancing memory, and stimulating hair growth.
Candied rosemary is a unique and versatile ingredient that can elevate everything from cupcakes to cocktails. Surprisingly easy to make at home, its eye-catching appearance adds a touch of elegance to any dish.
Whether you’re entertaining guests or simply trying something new, candied rosemary is sure to become a staple in your culinary toolbox.
Ready to impress your friends and family? Give sugared rosemary a try, and let me know how you use it! Share your creations in the comments below or tag me on social media.
No, fresh rosemary is best for this recipe because dried rosemary won’t absorb the simple syrup well and lacks the natural oils that give it a vibrant flavor and texture.
Candied rosemary lasts about 3 days if stored in an airtight container in the fridge. If you notice any spots where it has worn off, sprinkle it with extra sugar.
Yes! For different flavors, try candied thyme, sage, or even mint. Each herb offers its own unique twist and can add depth to both sweet and savory dishes.
Regular granulated sugar works well, but you can use sanding sugar with larger crystals for a more textured look. Avoid powdered sugar, which won’t stick evenly or create the desired effect.
Yes! You can save any leftover simple syrup for future use in cocktails, mocktails, or even other recipes like flavored teas. Just store it in the fridge for up to two weeks.
This could be because the rosemary wasn’t dry enough before dredging it in sugar. Ensure the sprigs have dried completely after dipping them in the syrup, and avoid touching them during the drying process.
Yes, you can make it a day or two in advance, but be sure to store it properly in the fridge to keep it fresh. You may need to touch up any areas where the sugar has dissolved before serving.
Jennifer Hanes MS, RDN, LD is a registered dietitian, mom, wife, and vegetarian in North Texas. She has dedicated Dietitian Jenn to be a source of information, ideas, and inspiration for people like her, vegetarians that live with people with different dietary beliefs and/or needs in a multivore household.