Wash and dry the strawberries, leaving the stems intact. Skewer 2-3 strawberries on each wooden skewer.

In a small saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the mixture reaches 300°F on a candy thermometer (hard crack stage).

Remove from heat and allow to cool slightly.

Prepare a bowl filled with ice water.

Dip each skewered strawberry into the hot sugar mixture, coating it thoroughly. Allow any excess sugar to drip off.

Immediately dip the coated strawberries into the ice water bath to cool and harden the sugar coating. Remove and pat dry.

Serve the strawberry tanghulu skewers chilled and crispy, and enjoy!