In 3-quart saucepan, mix sugar, corn syrup and water. Heat to boiling over medium-high heat. DO NOT STIR. Boil until sugar turns a light golden amber color and candy thermometer reads 310°F. Add cream mixture. Beat with whisk until thermometer reads 248°F. Pour into pan; cool 10 minutes. Cut into 6 rows by 6 rows. Garnish with additional rosemary and lemon peel.