Listening to The Splendid Table today, the first caller asked how to infuse flavors into her marshmallows. The answer provided was essentially to infuse the sugar, by placing herbs, tea, lemon rind, etc, in a sealed container with the sugar for a few days, so that the sugar takes on the desired flavor.
I can see how this would be necessary for flavored marshmallows.
However... around 39:15, the host says:
It's an old trick. Jerry Traunfeld ... mentioned this business about infusing your sugar when you're baking, with any kind of herb you like.
Why would one choose to infuse sugar with an herb while baking, rather than adding the herb directly to the recipe?