Wash and thoroughly pat the strawberries completely dry with paper towels. Thread 2 to 3 strawberries onto each bamboo skewer, ensuring the fruit is securely positioned.

Prepare a baking sheet lined with parchment paper or a silicone mat, and keep a small bowl filled with ice water nearby for temperature testing.

In a heavy-bottomed saucepan, combine the sugar, water, and corn syrup over medium-high heat. Stir once to combine before heating, then do not stir again to avoid crystallization.

Boil until the syrup reaches 149 °C (149 °C) on a candy thermometer, or until a drop placed in cold water instantly hardens into a brittle, crunchy thread.

Tilt the saucepan slightly and quickly rotate each skewered fruit through the syrup in a single motion, letting excess sugar drip off, then place on the lined baking sheet to set.