Melt butter with the rosemary over medium heat
In a large pot add the sugar, condensed milk, corn syrup, and rosemary butter along with the rosemary sprigs
Cook on medium heat and stir nonstop until it reaches 240 to 245 degrees
Once the caramel is gooey and fully cooked remove the rosemary sprigs
Pour into a parchment lined pan, sprinkle flaky sea salt, let it set completely, cut into squares, and wrap each piece
