Clean and pat dry the strawberries until they are thoroughly dry. Prepare a dish or tray with greased parchment paper or a silicone mat.
Insert skewers into each strawberry through the top of the strawberry and 3/4 the way through.
Add white sugar and water to a pot, insert cooking thermometer and heat at high until it boils. (Be careful not to touch the bottom of the pot with the thermometer to avoid an incorrect reading.)
Once it is boiling, reduce to medium and keep watching the temperature, once it reaches 150°C/300°F lower to the lowest heat and begin making the candied strawberries immediately.
Carefully dip strawberries one strawberry at a time, swirling them in the sugar and coating them on every side.
Drip excess sugar and place strawberries on the parchment paper (or silicone mat). Repeat the process with all strawberries.
Let the strawberries cool completely before eating. Enjoy!
Candied strawberries are best eaten immediately as they will liquify over time.