Bring 1 cup sugar and water to simmer over medium-high heat. Simmer while stirring until sugar dissolves.
Add rosemary sprigs and stir gently to coat rosemary sprigs with syrup. Remove rosemary sprigs from syrup (I used chopsticks, but you can use small tongs), gently shake to remove excess syrup and place on a cooling rack or something else that will allow excess syrup to drip off the rosemary.
Dip each sprig into a small bowl of super fine sugar and turn to coat completely. Tap rosemary against side of bowl or shake it gently to get rid of excess sugar. Place coated rosemary on parchment to cool and dry.