Wash the strawberries thoroughly and dry them completely. Keep the stems attached, then thread two to three strawberries onto each wooden skewer.

Add the sugar and water to a small saucepan and heat over medium. Let the mixture cook without stirring until it reaches the hard crack stage, about 300°F.

Remove the sugar syrup from the heat and let it sit briefly so bubbles settle. Prepare a bowl of ice water while the syrup cools slightly.

Dip each strawberry skewer into the hot syrup, turning to coat evenly and allowing excess to drip off.

Immediately dip the coated strawberries into the ice water to set the candy shell. Remove, pat dry, and repeat with remaining skewers.

Serve right away for the best crunch and shine.