Rinse and dry 1 pound of fresh strawberries by patting them with a paper towel. You want to remove all moisture on the strawberries or else it will crystallize the sugar in the syrup.
Now place the strawberries on a bamboo skewer. Then prepare a bowl of ice water and set it aside.
Add 2 cups of granulated sugar and 1 cup of water into a saucepan. Then bring the heat to medium-high. Use a candy thermometer to watch the temperature of the sugar. Once the temperature hits 300 degrees Fahrenheit, turn the heat off.
Now quickly but carefully swirl each skewered strawberry into the sugar syrup. Try to keep the stems from the sugar. They look prettier when the stems poke out.
Once the strawberries are coated in the sugar mixture, gently swirl it into the iced water for a few seconds. Then stand the dipped strawberries into a block of styrofoam to let the extra water drip off. Enjoy immediately for best crunch and flavor. After a few hours, the sugar will break down and become sticky. Repeat this with the remaining strawberries.
Thoroughly dry the strawberries- Pat them with paper towels because you want to remove all moisture on them. Otherwise, it will crystallize the sugar in the syrup.
Don't get sugar on the stems- Try to keep them from the sugar when you dip the strawberries. They look prettier when the fresh green stems poke out.
Prepare the ice bath ahead of time- You won't have time once the fruit has been covered in hot sugar syrup. Prep the ice water early so you can dip them in quickly.
Use a styrofoam block- I find this is the easiest way to stand the candied fruit up to cool, so drips fall down and one side doesn't get smooshed from lying flat.