Sugared Rosemary Branches

Not intended to be eaten, use these sugared branches to garnish a pumpkin pie, fruitcake, or other holiday cake, or to decorate a gift package or embellish a centerpiece. You can prepare this recipe with small rosemary sprigs that come in bunches at the grocery store, but the effect won't be as dramatic as with long branches from a winter garden.

Yield: 6 decorative herb branches
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 6 (8
  • 2 egg whites, lightly beaten
  • 2 cups superfine sugar

Preparation

  1. Using a small pastry brush, brush 1 rosemary branch with egg white (do not dip branches into egg white). Working over a wire rack and wax paper, sprinkle rosemary heavily with sugar through a wire-mesh sieve, turning to coat. Shake off excess sugar; place rosemary on wire rack to dry. Repeat with remaining rosemary, egg white, and sugar. Let rosemary stand at least 8 hours or until dry; use immediately, or keep up to 1 week, uncovered, at room temperature.
  2. Tip: Make your own superfine sugar by pulsing granulated sugar in a food processor for about 30 seconds.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sugared Rosemary Branches Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy