2 cups of sugar
1/2 cup corn syrup
1 cup of water
Rinse the strawberries and dry them very thoroughly; if there’s moisture on the berries, the sugar syrup won’t stick to it.
Line a baking sheet with parchment paper and spray with non-stick cooking spray
Insert toothpicks into the stem end of each strawberry and gently pull the leaves away from the strawberries.
Place sugar, corn syrup, and water into a small saucepan. Using medium-high heat bring the mixture to a boil until it reaches 300ºF (hard crack stage) then turn the heat to the lowest setting.
Carefully dip the strawberries into the syrup & twist to make sure it’s completely covered up to the leaves. Let excess syrup drip off and set them on parchment paper to cool and harden. Use caution working with the syrup; it is extremely hot.
The candied strawberries will only take a few minutes to harden. They can be placed in the refrigerator for several hours. Dipped berries should be enjoyed within 3-4 hours, as they will begin to weep.