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.

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

Immediately transfer strawberries to parchment paper to harden or dip the coated strawberries into an ice water bath to cool and harden the sugar coating immediately then pat dry.

Serve the strawberry tangulu skewers chilled and crispy.