Prep the Strawberries: Wash and dry the strawberries thoroughly. It’s super important they are completely dry, any leftover water can mess with the sugar coating. Leave the stems on for a pretty finish and easier handling.

Skewer the Strawberries: Thread 2-3 strawberries onto each wooden skewer. Try to space them out a bit so the sugar coats them evenly.

Make the Sugar Syrup: In a small saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally. You’re looking for it to reach 300°F (also known as the hard crack stage). If you don’t have a thermometer, you can test by dripping a little syrup into cold water, if it hardens instantly and snaps, it’s ready!

Cool Slightly: Once it hits 300°F, remove the saucepan from the heat and let the syrup sit for a few seconds so it thickens just a bit. This helps with coating.

Dip the Strawberries: Carefully dip each skewered strawberry into the hot sugar syrup, turning it to coat evenly. Let the excess syrup drip off.

Set the Coating: Immediately dip the coated strawberries into a bowl of ice water. This cools them quickly and hardens the sugar into that beautiful glassy shell.

Enjoy! Serve these crispy, candied strawberry skewers right away for maximum crunch. They’re best eaten fresh while the shell is at its crispiest!